Eggless Cranberry Bread / Orange Glazed Cranberry Loaf
This Eggless Cranberry Bread is moist, tender, sweet, tart from cranberries, and packed with citrus flavor. Further, it is topped with orange glaze for perfect zingy and sweet flavors!
Ingredients
- 2 cups (240g) all-purpose flour
- 1½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (100g) fresh cranberries
- 6 tablespoon (85g) unsalted butter melted
- ¾ + 2 tablespoon (175g) granulated sugar
- ½ cup (120g) sour cream or plain yogurt
- ½ cup (120ml) milk
- ¼ cup (60ml) orange juice
- 2 teaspoon orange zest
- 1 teaspoon pure vanilla
For Orange Glaze
- 1 cup icing sugar
- 1-2 tablespoon orange juice
Instructions
- Preheat the oven to 350°F (180°C). Grease a 9x5-inch loaf pan with nonstick spray or butter. Set aside.
- Sift the flour, baking powder, baking soda, and salt in a large bowl and whisk until well combined.
- Add cranberries to the flour mixture and mix gently.
- Whisk melted butter, sour cream, sugar, orange zest, and vanilla in a medium bowl until everything is well combined and smooth.
- Add orange juice and milk and whisk well until everything is well combined.
- Add wet ingredients to the dry and mix to incorporate everything well; do not overmix.
- Pour batter into the prepared pan and spread evenly. Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean. The baking time may vary, so watch the bread after 40 minutes.
- If the top of the loaf cake is browning too quickly, loosely cover the pan with aluminum foil and continue baking.
- Remove the pan from the oven and transfer to a wire rack. Let the loaf cake cool completely before glazing.
Storing Suggestions
- Cover and store the Eggless Cranberry Bread at room temperature for two days or refrigerate for a week.
- This loaf freezes well. Cover it tightly without glaze once completely cooled, and freeze it for up to 3 months. Then, allow the cake to thaw at room temperature and top it with orange glaze, if desired, before slicing and serving.
Glazing The Cranberry Loaf Cake
- Combine the icing sugar with orange juice in a small bowl to create a thick and glossy orange glaze.
- Spoon the glaze over the top of the loaf, allowing it to drip down the sides. Allow the glaze to set for about 15 minutes before cutting.
Notes
- Measurements: Make sure to measure the ingredients correctly. For the best result, use a kitchen scale to weigh the ingredients if you have one.
- Butter: Use unsalted and melted butter for this loaf cake. However, you can use the same amount of oil or half butter and half oil.
- Sour Cream: I have used sour cream as I always have it in my fridge. But you can use homemade or store-bought plain yogurt for the recipe. Also, use full-fat sour cream or yogurt for the best results. If you use yogurt, do not use the watery part and use only thick yogurt.
- Sugar: This cake is not overly sweet and perfect to our taste. So, I will recommend not cutting back on sugar to avoid the overwhelming tartness of the cranberries. Avoid the orange glaze if you want ot cut back on the sugar; the bread will still be mildly sweet and delicious.
- Milk: Use whole milk for the rich texture, if possible, and bring it to room temperature before using it for the recipe.
- Mixing The Batter: Do not overmix the batter to get a soft and tender cake.
- Baking: Watch the eggless cranberry bread after 40 minutes because every oven differs. While baking, if the top of the loaf is browning too quickly, remove it from the oven after 30 - 35 minutes and loosely cover it with aluminum foil. Then, return it to the oven and continue baking for the remaining time.
Nutrition (Approximate Values)
Calories : 252kcalCarbohydrates : 43gProtein : 3gFat : 8gSaturated Fat : 5gPolyunsaturated Fat : 0.4gMonounsaturated Fat : 2gTrans Fat : 0.2gCholesterol : 22mgSodium : 182mgPotassium : 71mgFiber : 1gSugar : 26gVitamin A : 269IUVitamin C : 5mgCalcium : 58mgIron : 1mg
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