- I'm gonna show you how to make
my favorite bakery treat for fall.
It is orange cranberry bread,
and you're gonna love the glaze.
Check this out!
(festive music)
Hey everybody.
It's Natasha of natashaskitchen.com.
We are making a cranberry loaf.
The first time I tried this was at a bakery
and I fell in love with it,
and I was like, I have to recreate this.
And I actually think this one is even better.
It's more moist, more loaded with cranberries.
It is so delicious.
You can make it ahead.
It's perfect for gift giving.
Homemade gifts are the best
and I'm craving some cranberry bread, so let's get started.
Plus, make sure if you haven't already,
subscribe to our channel so you get more recipes and tips.
We're gonna start with some quick prep.
Preheat the oven to 350 degrees Fahrenheit
with a rack in the center,
then generously brush the inside of a bread loaf pan
with butter.
Next dust the inside of the pan with flour
and tap out the excess.
This simple step will keep your bread
from sticking to the pan.
Set that aside, and we're gonna get right into making
this easy cranberry bread.
In a medium mixing bowl,
whisk together one and a half cups of all purpose flour,
a teaspoon of baking powder and a quarter teaspoon of salt.
Now in a measuring cup, combine one fourth cup
of room temperature milk.
Also add the zest from one orange.
And I like to zest a little bit extra and set it aside.
You'll need it later to make the orange glaze.
You always want to zest the orange before you cut it.
Because once it's juiced,
it's pretty much impossible to zest it.
And I will leave links to the zester and juicer
that I love to use.
Add one fourth cup of freshly squeezed orange juice
to your milk mixture,
and it's okay to get a little bit of pulp in there.
Don't worry about that.
There's no need to strain the juice.
Simply stir together your wet ingredients
and set that aside.
I'm also gonna set aside some of that extra orange zest
that we'll use for the glaze later.
Now it's time for this batter to come together.
In a large mixing bowl,
we're gonna add a six tablespoons of softened
unsalted butter, and three fourths of a cup of sugar.
Cream the butter and sugar together.
I like to beat on medium high speed
for about two to three minutes.
Next, beat in two large room temperature eggs.
Beat that together until the eggs
are really well incorporated.
Once the mixture has a uniform smooth consistency,
we're gonna add the flour mixture in two parts.
So start with half of your flour mixture
and beat that until it's incorporated.
Then add half of your milk, beating until combined.
Then repeat adding the rest of your flour mixture,
mix until combined, and add the remaining milk mixture.
Be sure to scrape down the bowl to make sure that you have
all of the flour well incorporated.
Continue mixing on medium low speed
just until it's well combined and smooth.
Now you'll need one and a half cups of fresh cranberries.
It's a generous amount.
These have been rinsed and dried
and to keep them from sinking to the bottom of the loaf,
I like to add a little bit of flour,
just half a tablespoon of flour.
Toss that together with the cranberries to coat.
Gently fold the cranberries into the batter.
Once the cranberries are well incorporated in the batter,
transfer the batter to the prepared bread pan.
Make sure you get every last drop of delicious batter
out of that bowl.
I do like to even out the top of the bread
to make sure it rises evenly in the oven.
Now bake in the center of a preheated oven
at 350 degrees Fahrenheit
for about 45 to 50 minutes or until the top is golden
and a toothpick inserted into the center of the loaf
comes out clean without any wet batter.
You might poke your toothpick into a couple of spots
just in case you hit a juicy cranberry.
Once it's done baking and your kitchen should smell
like a bakery right about now,
take it out of the oven and let it rest in the pan
for about 10 minutes.
You want the loaf to be just cool enough
to safely transfer and handle.
Also, just to make sure that the bread comes out
quickly and easily,
I do like to run a thin spatula or a knife around the edges
of the pan.
Transfer the loaf onto a wire rack and let it cool
completely to room temperature before applying the glaze.
While that's cooling,
we can get started on making the glaze.
In a small mixing bowl, combine one cup of powdered sugar,
then add one and a half tablespoons of freshly squeezed
orange juice or add enough juice
to reach your desired consistency.
Last but not least, we're gonna add about one teaspoon
of that reserved orange zest.
Stir that all together until it's really smooth and creamy.
You want it to be a drizzle-able consistency.
So if you need to thin it out a little more orange juice,
and if you want it thicker, add some powdered sugar.
Ooh, look at that.
Perfect for drizzling,
and then seriously adding the zest into the glaze.
It's just three ingredients, okay.
But it's next level.
You can really taste the orange flavor in it,
so don't skip it.
Okay, as soon as your glaze is made and your loaf
is almost at room temperature, mine's still a little warm,
but we're gonna do this anyways
because I can't wait any longer.
What I like to do is I like to put the bread onto a rack
and then I set up paper towel underneath when drizzling
so it kind of captures the mess
or can just put it on a platter
and just have the drizzle pool at the bottom.
Whatever you want to do, get the drizzle on.
Okay.
Get the glaze on.
Here we go.
Okay.
Check out this beauty.
All right.
And be generous with that glaze.
Keep in mind the bread isn't overly sweet.
So this glaze is really a nice touch.
All right.
And once it's about done dripping,
we're gonna put that on the cutting board
and slice it up.
Here we go.
And this is so soft and easy to slice,
but take a look at this slice.
How soft, tender and moist the crumb is.
It's amazing.
Oh, it's still a little bit warm.
Oh, so fresh.
All right.
I'm just gonna jump right into this taste test
and you know, it stays soft and moist for like three days
at room temperature.
Seriously.
Yum.
Okay.
I love the tanginess and juiciness of those cranberries
and how they just burst in your mouth.
And when you bake them,
they do take on a natural sweetness.
So they're not like so crazy tart anymore.
This is wonderful.
And I love that it's not too sweet.
The cranberries balance it perfectly.
And then the orange glaze is such a treat.
It's like orange in the loaf,
orange on top of the loaf.
Orange and cranberry or like a match made in heaven.
It's so good.
I can't wait to have the rest of this.
I'm thinking with a cup of coffee.
This is like the perfect morning snack,
even though it's three in the afternoon.
For tomorrow, for tomorrow.
All right.
I hope you guys love this and we'll see you
in our next video.
Also because we work from home and we need to find
ways to entertain ourselves,
we're gonna do a new game.
Find Sharky.
Sharky was in our video somewhere along the way.
And I want to know if you spotted him.
All right?
Okay.
Also, he's our new taste tester.
Yum! (laughs)
(Natasha speaking gibberish)