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Sift the dry ingredients into the batter, then mix on medium speed for 30 seconds to 1 minute, until the flour is incorporated.
Do not over mix the batter.
Then add the zest of 1 large orange and fresh cranberries (see my notes in the previous post for instructions on how to use frozen or dried berries).
Transfer the cranberry-orange batter to the prepared loaf pan.
Bake in the preheated oven for 50 to 60 minutes, until a toothpick inserted in the center comes out clean.
The sides will be a rich golden brown color.
Remove the bread from the pan once it has finished baking and cool on a wire rack.
For the easy orange glaze, squeeze the large orange used earlier for the orange zest.
Add about 3 to 4 tablespoons in a bowl and add the icing sugar.
Add the orange zest and beat until a smooth glaze forms.
For a thicker frosting, add more sugar; for a thinner glaze, add more orange juice.
Pour prepared glaze over cooled blueberry bread; chill for about 30 minutes before frosting.
Once the bread has cooled, store it tightly wrapped in plastic at room temperature.
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