Description
Tender, citrusy mini loaves filled with tart fresh cranberries and topped with a bright orange glaze. Perfect for holiday gifting, brunch, or a cozy winter treat. Optional sugared cranberries make a festive garnish.
Ingredients
For the Loaves:
- 1 cup granulated sugar
- Zest from 1 large orange
- 1/2 cup unsalted butter (room temperature)
- 3 large eggs
- 1¾ cups cake flour
- 1½ tsp baking powder
- ½ tsp salt
- ½ cup buttermilk
- 1 cup chopped fresh cranberries
For the Glaze:
- 1½ cups confectioner’s sugar
- 3–4 tbsp fresh orange juice
- Extra orange zest for garnish
- Sugared cranberries (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and line mini loaf pans with parchment paper.
- Prepare orange sugar by pulsing the sugar and orange zest together in a food processor until fragrant.
- Cream the butter and orange sugar together until light and fluffy, about 3–5 minutes.
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together the cake flour, baking powder, and salt.
- Alternate adding the dry ingredients and buttermilk to the batter, mixing just until combined.
- Fold in the chopped cranberries gently.
- Divide the batter into the prepared mini loaf pans, filling each about ⅔ full.
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool loaves completely on a wire rack.
- Mix confectioner’s sugar and orange juice to make a smooth glaze. Drizzle over cooled loaves.
- Garnish with orange zest and sugared cranberries if desired.
Notes
These loaves freeze well and make beautiful gifts. Use cake flour for a tender crumb. If using frozen cranberries, do not thaw before chopping.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American