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Cranberry Orange Quickbread
Cranberry Orange Quickbread is a modern American recipe for a light Christmas cake made from a muffin-style batter with cranberries and nuts, served with a sugar-orange glaze. The full recipe is presented here and I hope you enjoy this classic American version of: Cranberry Orange Quickbread.
prep time
20 minutes
cook time
70 minutes
Total Time:
90 minutes
Serves:
8–10
Rating: 
Tags : Baking RecipesCake RecipesUSA Recipes
If you are looking for something lighter than the traditional Christmas cake (and which is much quicker to make), then why not try this festive cranberry and orange quickbread instead? This also makes an excellent Christmas gift.
Ingredients:
250g plain (all-purpose) flour
150g sugar
1 1/2 tsp baking powder
3/4 tsp salt
1/2 tsp baking soda
50g butter, softened
1 tbsp freshly-grated orange zest
180ml orange juice
1 egg
100g fresh cranberries, chopped
50g nuts, chopped (optional)
For the Glaze:
1 tbsp orange juice
120g powdered sugar, sifted
extra orange juice, as needed
Method:
Sift together the flour, sugar, baking powder, salt and baking soda into a bowl. Add the butter and rub into the flour mix with your fingertips until well combined.
Stir in the orange zest along with the orange juice and egg, mixing until the dry ingredients are just moistened. Add the cranberries and nuts (if using) and stir to combine.
Turn the batter (this will be thick) into loaf tin, the base of which has been greased with butter. Transfer to an oven pre-heated to 170°C (350°F) and bake for between 55 and 75 minutes (depending on the size of your tin), or until the top is lightly browned and a skewer inserted into the centre emerges cleanly.
Allow to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
When cold, prepare the glaze. Mix together the orange juice and powdered sugar in a bowl. Then add more orange juice, a little at a time, until you have a drizzling consistency. Drizzle the glaze over the cake then set aside to harden.
Slice and serve.
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