With bright fresh flavors, this bread recipe is best paired with coffee or tea in the morning or an after dinner dessert.

Ingredients

For the Bread:

• ½ cup unsalted butter + more to grease the pan
• 1½ cups of all-purpose flour
• 2 teaspoons of baking powder
• 1 teaspoon of ground cinnamon
• ¼ teaspoon of salt
• ¼ cup of whole milk at room temperature
• ½ tablespoon grated orange zest
• ¼ cup fresh squeezed orange juice
• ⅓ cup brown sugar
• ⅔ cup of white sugar
• 2 eggs room temperature
• 1 teaspoon of vanilla extract
• 1½ cups of fresh cranberries coated in ½ tablespoon of all-purpose flour

For the Orange Glaze:

• 1 cup powdered sugar
• 3 tablespoons orange juice
• 1 teaspoon orange zest

Directions

1. Preheat the oven to 350°F. Grease an All-Clad Pro-Release Nonstick Loaf Pan with unsalted butter.
2. In a medium sized mixing bowl, whisk together the flour, baking powder, cinnamon, and salt. Set aside.
3. In a separate bowl combine the milk, 1/2 tablespoon of orange zest, and the orange juice. Set aside.
4. In a large mixing bowl, cream together the unsalted butter and white and brown sugars on high speed for 2 to 3 minutes. Beat in the eggs one at a time until fully incorporated. Once the eggs are incorporated, mix in the vanilla.
5. Slowly incorporate half of the wet and dry ingredients, alternating wet, dry, wet, and finishing with dry.
6. In a small mixing bowl, coat the cranberries in flour. Once coated, add them to the batter and mix to combine.
7. Pour the batter into the prepared loaf pan. Bake in the oven for 35 to 45 minutes or until cooked through. Use a toothpick in the center of the loaf to test if done. If the toothpick comes out clean it is ready.
8. Let the loaf cool for 10 minutes then remove it from the loaf pan, and place it on an All-Clad Pro-Release Nonstick Cooling & Baking Rack.
9. While the loaf is cooling, prepare the orange glaze. Combine the sugar, juice, and zest. Whisk together until a glaze consistency is reached. Drizzle over the bread on the resting rack.

Pro Tip:

By tossing the cranberries in flour prior to adding in the batter, they will rise when baked and not sink to the bottom of the pan..

RECIPE BY

Natasha Pickowicz

Natasha Pickowicz is an NYC-based pastry chef and writer. She is a three-time James Beard Foundation Award finalist, recognition from her time spent running the pastry programs at the award-winning restaurants Altro Paradiso, Flora Bar, and Flora Coffee from their opening in 2016 until March of 2020. Currently, Natasha runs the acclaimed pastry pop-up called Never Ending Taste, which celebrates the relationship between local farming, social justice, and community bake sales. It has been held at NYC’s Superiority Burger, Brooklyn’s The Four Horsemen, the American-Vietnamese bakery Bạn Bè, the Taiwanese tea room Té Company, LA’s Kismet, and San Diego’s Chino Farms. She is now working on her debut cookbook.

Connect with Natasha on social @natashapickowicz