Description
These Cranberry Orange Mini Loaves are moist, flavorful quick breads bursting with fresh cranberries and bright orange zest. Perfect for breakfast or a sweet snack, they feature a tender crumb and a tangy orange glaze that adds a delightful finishing touch.
Ingredients
Scale
Dry Ingredients
- 1 and 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon flour (for tossing cranberries)
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream or Greek yogurt
- 2 tablespoons fresh orange zest
- 1/4 cup fresh orange juice
- 1 teaspoon vanilla extract
Fruit
- 1 cup fresh or frozen cranberries
Glaze
- 1 cup powdered sugar
- 2 to 3 tablespoons fresh orange juice
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Lightly grease or line 4 to 6 mini loaf pans with parchment paper to prevent sticking.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which usually takes about 3-5 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract to add flavor depth.
- Mix in Sour Cream and Orange Zest: Blend in the sour cream (or Greek yogurt) and fresh orange zest until the batter is smooth and well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt for even leavening.
- Alternate Adding Dry Ingredients and Orange Juice: Gradually add the dry ingredients to the wet mixture alternately with the fresh orange juice, stirring gently to combine. Be careful not to overmix to maintain a tender texture.
- Toss Cranberries: Lightly toss the cranberries with 1 teaspoon of flour to prevent them from sinking to the bottom of the loaves. Fold them gently into the batter.
- Fill Loaf Pans: Divide the batter evenly among the prepared mini loaf pans, filling each about 3/4 full. Smooth the tops with a spatula.
- Bake: Bake in the preheated oven for 28 to 35 minutes, or until a toothpick inserted in the center comes out clean, indicating they are fully cooked.
- Cool: Allow the loaves to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
- Prepare Glaze: Mix the powdered sugar with 2 to 3 tablespoons of fresh orange juice to create a smooth glaze.
- Glaze and Garnish: Drizzle the orange glaze over the cooled mini loaves and optionally top with additional orange zest for extra color and flavor.
Notes
- Use fresh orange zest and juice for the best citrus flavor; bottled juice won’t give the same freshness.
- If using frozen cranberries, do not thaw them before adding to the batter to prevent color bleeding.
- Make sure not to overmix the batter to keep the loaves tender and moist.
- These mini loaves can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Optional: Add chopped nuts like walnuts or pecans for extra texture.
