Description
This festive Cranberry Orange Bread is soft, fluffy, and bursting with citrus flavor and juicy cranberries. It’s the perfect pull-apart treat for the holidays, complete with a zesty glaze and optional nutty crunch.
Ingredients
4 cups all-purpose flour
2 1/4 teaspoons instant yeast
1/3 cup granulated sugar
1 cup whole milk, warmed to 110°F
1/2 cup unsalted butter, softened
2 large eggs
1/2 teaspoon salt
1 1/4 cups fresh cranberries
1 tablespoon orange zest
3 tablespoons orange juice
1/3 cup chopped pistachios (optional)
1/2 cup powdered sugar (for optional glaze)
1–2 tablespoons milk (for glaze)
Instructions
1. Warm the milk and combine it with 1 tablespoon of sugar and the yeast. Let sit 5–10 minutes until foamy.
2. In a large bowl, mix flour, remaining sugar, salt, eggs, butter, and the yeast mixture. Knead until dough is smooth and elastic (8–10 minutes).
3. Place dough in a greased bowl, cover, and let rise 1–1.5 hours until doubled.
4. Mix cranberries with orange zest and juice. Add a spoon of sugar if desired.
5. Roll out the dough into a large rectangle. Spread the cranberry mixture evenly.
6. Roll into a log and cut into even sections. Arrange pieces in a greased bundt or springform pan.
7. Let rise again for 30–45 minutes.
8. Bake at 350°F for 25–30 minutes, until golden and cooked through.
9. Optionally drizzle with glaze (powdered sugar + milk) and top with pistachios and zest.
Notes
Do not overheat the milk—anything above 110°F can kill the yeast.
Use fresh cranberries for best results; frozen ones should not be thawed.
For extra festive touch, sprinkle coarse sugar or edible glitter before baking.
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 14g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg
Keywords: cranberry orange bread, holiday bread, festive brunch