The Pioneer Woman Tasty Kitchen
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Sourdough Cranberry-Orange Bread

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Among all the super-sweet and overly rich holiday treats, here’s one that’s not. In fact, the moist, cornmeal-laced bread packs a bit of a tang.

Ingredients

  • 2 cups Cranberries, Fresh Or Frozen
  • 2 whole Oranges, Zest And Juice (You'll Use 1/4 Of Juice For Glaze)
  • 1 cup Sugar
  • ½ cups Vegetable Oil
  • 2 whole Eggs
  • 1 cup Cornmeal
  • 1-½ cup Flour
  • 1-½ teaspoon Baking Powder
  • ½ teaspoons Salt
  • 1-½ cup Sourdough
  • FOR THE GLAZE:
  • ½ whole Orange, Juiced
  • 1 cup Powdered Sugar

Preparation

Preheat oven to 350ºF. Rinse cranberries and set aside. Zest and juice oranges. (You’ll need about 1/3 cup for the batter, and the remaining juice for the glaze.) Set aside.

In a mixing bowl, cream sugar, vegetable oil and eggs.

In a separate bowl, mix dry ingredients: cornmeal, flour, baking powder and salt. Add to creamed mixture alternating with sourdough and orange juice. Stir in cranberries.

Prepare loaf pans by spraying with a cooking oil spray. You could use two regular size loaf pans but I almost always use 4 to 5 of my mini loaf pans. Fill pans 2/3 full. Bake large pans for 60 minutes, minis for 25–30 minutes or until lightly browned and loaves test done. Sizes of mini-pans vary so watch closely so you don’t overbake. Cool in pan for 5 minutes.

Meanwhile, prepare glaze by combining orange juice and powdered sugar. Remove loaves from pans and place on plate or wire grate. When cool, drizzle with glaze.

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Profile photo of Sadie Schwartz

Sadie Schwartz on 4.25.2020

Excellent! I made half recipe for one loaf in an 8 1/2″ x 4 1/2″ pan. The crumb is very moist and tender and the bread has a lovely flavor. I added 1 tsp cinnamon, 1/2 tsp ginger, 1/2 tsp nutmeg and 1/2 cup of coarsely chopped toasted pecans. The spices were subtle and unidentifiable, but they boosted the flavor. I dusted the greased pan with cinnamon sugar. I also sprinkled cinnamon sugar on the top of the loaf before baking. The batter was very thin so I added 1/4 cup flour to get a quick bread consistency. Instead of the powdered sugar glaze I made a glaze similar to a soaking syrup from granulated sugar, orange juice and butter, poked holes in the loaf before removing it from the pan and brushed half the glaze over the top. I reheated the remaining glaze and brushed it on the bread after it had cooled. The glaze, when cold and set, was shiny and crusty. The bread was done in 42 minutes.

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