Dessert breads were always present at my Thanksgiving celebrations growing up. However they were rarely homemade. Usually a box mix and likely because my grandma enjoyed “help” from the grandkids with dinner and this was something that we could pull together pretty easily.
Today i make dessert breads from scratch, in homage to my grandma, and because I find this kind of bread making to be very therapeutic.
For me there is no better flavor at the Thanksgiving holiday than orange and cranberry. It smells good, and the sweet tart combo is so nice!
I glaze the top of my bread with a fresh cranberry orange maple glaze it makes a bright festive look for this delicious recipe! Here is what you need!
1/2c. Granulated sugar
1 1/2c. Brown sugar
2 tsp. Baking powder
1/3 c. Orange juice
1/3c. Butter melted and cooled
Zest of one orange
1 tsp vanilla
1c. Fresh cranberries halved
1tbsp granulated sugar
1c fresh cranberries
Juice of one orange
1/4c maple syrup
4 tbsp powdered sugar
Preheat your oven to 350°F. In a large bowl combine dry ingredients. In a smaller mixing bowl combine Milk orange juice and orange zest. Set aside it may curdle slightly and that is ok. In the meantime cut the fresh cranberries in half and coat in flour amd sugar this coating will prevent the cranberries from sinking to the bottom of your bread. To the milk mixture add remaining wet ingredients. Slowly fold together dry and wet ingredients. This will be a medium thick batter. Once well blended fold on the cranberries. In a parchment lined bread pan add the batter. Bake 40 minutes with a light foil cover and another 15minutes uncovered.
While bread is baking prepare your glaze add whole cranberries orange juice, water, cinnamon and maple syrup to a small sauce pan. Heat until cranberries start to pop and become soft. Mash the berries by hand in the pot add powdered sugar, remove from heat and stir until well blended. Set aside.
Once bread is finished baking test with a skewer for doneness and remove from the oven. Pull from the pan with the parchment and cool slightly more on a wire rack. Before completely cooled top with glaze. Serve immediately or store sliced in an airtight container for 1-2 days. Enjoy!