This Cranberry Orange Bread is a delicious combination of tart cranberries and bright, zesty orange flavors, topped with a simple glaze that adds just the right amount of sweetness. With a moist, tender crumb and bursts of cranberry in every bite, it’s an ideal baked good for holiday gatherings or a cozy afternoon snack. Serve sliced, and enjoy with tea or coffee for an irresistible treat!
Why You’ll Love It:
Tangy-Sweet Perfection: The combination of zesty orange and tangy cranberries is an irresistible duo that brings balance to each slice.
Moist and Flavorful: Thanks to the yogurt and orange syrup, this bread stays moist and full of citrusy flavor.
Kid-Friendly: Its subtly sweet flavor and vibrant look are a hit with kids and adults alike.
Easy to Prepare: With straightforward steps, even beginners can master this treat with ease.
Versatile Serving Options: Whether paired with a warm cup of tea, coffee, or as a standalone treat, it fits any occasion.
Key Ingredients:
All-Purpose Flour: For a lighter texture, sift the flour before measuring. This removes any lumps and helps aerate the flour.
Yogurt: Whole milk yogurt is key for that extra moist crumb. If needed, substitute with Greek yogurt or sour cream for a richer texture.
Fresh Orange Zest: Always zest the orange before juicing it! It’s easier and ensures you get that aromatic oil boost in your batter.
Cranberries: Fresh or frozen cranberries both work well. If using frozen, ensure they are thawed and patted dry before adding to the batter. Tossing them in a bit of flour helps prevent them from sinking.
Vegetable Oil: Neutral-flavored oils like canola or sunflower oil are good alternatives that won’t compete with the citrus notes.
Confectioner’s Sugar: Sift this before making the glaze to avoid lumps and ensure a smooth drizzle.
Complete list of ingredients with quantities and instructions is located in the recipe card below
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Step-by-Step Instructions:
Step 1: Prepare the Pan and Preheat the Oven
Preheat the Oven: Preheat your oven to 350°F (175°C).
Prepare the Pan: Grease and flour a 9×5-inch loaf pan, making sure to tap out any excess flour to avoid clumps.
Step 2: Mix the Dry Ingredients
Combine Dry Ingredients: In a medium bowl, sift together:
1 1/2 cups flour
Baking powder
Kosher salt
This step ensures the dry ingredients are evenly distributed and free of lumps.
Step 3: Combine the Wet Ingredients
Mix Wet Ingredients: In a larger bowl, whisk until well blended:
Yogurt
Sugar
Eggs
Orange zest
Vanilla extract
Vegetable oil
Step 4: Incorporate Dry Ingredients
Combine Wet and Dry: Gradually fold the dry ingredients into the wet mixture, stirring until just combined to avoid overmixing and ensure a tender loaf.
Step 5: Prepare the Cranberries
Coat the Cranberries: Toss the cranberries with 1 tablespoon of flour to keep them from sinking during baking.
Step 6: Bake the Bread
Pour the Batter: Pour the batter evenly into the prepared loaf pan.
Bake: Bake for 50-55 minutes or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Cool: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Step 7: Make the Orange Syrup
Prepare the Syrup: In a small saucepan, combine:
Orange juice
Sugar
Cook over medium heat until the sugar dissolves, then simmer for an additional 3 minutes. Remove from heat.
Step 8: Apply the Syrup
Soak the Bread: While the loaf is still warm, use a toothpick to poke holes on the top and sides. Brush the orange syrup over the loaf, letting it soak in fully. Cool the bread completely.
Step 9: Prepare the Orange Glaze
Make the Glaze: In a small bowl, whisk together:
Confectioner’s sugar
Fresh orange juice
Adjust the consistency as needed by adding more orange juice for a thinner glaze.
Step 10: Glaze the Bread
Apply the Glaze: Drizzle the prepared glaze over the cooled loaf, allowing it to run down the sides. Let the glaze set before slicing and serving.
Serving Suggestions:
This cranberry orange bread is delightful on its own, but a few serving ideas can elevate the experience:
Warm from the Oven: Serve with a pat of butter or a smear of cream cheese for a comforting morning bite.
Festive Touch: Sprinkle the top with additional orange zest or candied orange peel for a holiday-ready look.
Pair It Up: Enjoy alongside a steaming cup of Earl Grey tea, chamomile, or even a cappuccino to complement the citrus notes.
For a more decadent dessert, serve slices with a dollop of whipped cream and a sprinkle of cinnamon.
Storage/Meal Prep Tips:
Room Temperature: This bread can be stored in an airtight container at room temperature for up to 2 days.
Refrigeration: To keep it fresh longer, wrap it tightly in plastic wrap and store it in the fridge for up to a week. Bring it to room temperature or warm in the oven before serving.
Freezing: If you’d like to freeze it, ensure it’s completely cooled before wrapping it in plastic wrap and placing it in a freezer-safe bag or container. It can last up to 3 months frozen. Thaw overnight in the fridge and glaze after thawing for the freshest taste.
Meal Prep Tip: Bake multiple loaves at once, slice them, and individually wrap slices for grab-and-go breakfast options.
Variations:
Nutty Add-Ins: Fold in 1/2 cup of chopped walnuts or pecans for added crunch.
Gluten-Free Version: Substitute all-purpose flour with a gluten-free 1:1 baking flour blend. Ensure the blend contains xanthan gum for structure.
Dairy-Free: Swap the whole milk yogurt with a non-dairy alternative like coconut or almond yogurt. Use a plant-based milk for the glaze.
Cranberry-Almond Twist: Add 1/2 teaspoon of almond extract for a different flavor profile that pairs beautifully with orange.
Healthier Alternative: Use coconut sugar in place of white sugar for a subtle caramel note and replace half of the oil with unsweetened applesauce to reduce fat content.
Citrus Swap: Lemon lovers, rejoice! You can use lemon zest and lemon juice in place of the orange for a bright and tangy loaf with a different spin.
Conclusion:
This cranberry orange bread with its simple glaze is sure to become a staple in your baking repertoire. The perfect balance of sweetness and tartness ensures it’s never overly sugary, while the moist crumb and rich citrusy flavor make each bite unforgettable. Trust me, your friends and family will be requesting this time and time again—so be prepared to share (or not)!
Cranberry Orange Bread with Simple Glaze
Ingredients
- 1 1/2 cups all-purpose flour + 1 tablespoon, divided
- 2 tsp baking powder
- 1/2 tsp kosher salt
- 1 cup plain whole milk yogurt
- 1 cup sugar
- 3 large eggs
- 2 tsp grated orange zest
- 1/2 tsp pure vanilla extract
- 1/2 cup vegetable oil
- 1 1/2 cups fresh or frozen cranberries thawed if frozen
- 1/3 cup fresh orange juice for syrup
- 1/3 cup sugar for syrup
- 1 cup sifted confectioner’s sugar for glaze
- 2-3 tbsp fresh orange juice for glaze
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
- In a medium bowl, sift together 1 1/2 cups flour, baking powder, and kosher salt.
- In a large bowl, whisk together yogurt, sugar, eggs, orange zest, vanilla extract, and vegetable oil until well blended.
- Gradually fold the dry ingredients into the wet mixture, stirring until just combined.
- Toss the cranberries with 1 tablespoon of flour, then fold them gently into the batter.
- Pour the batter into the prepared pan and bake for 50-55 minutes or until a toothpick comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- In a small saucepan, combine orange juice and sugar for the syrup. Cook over medium heat until the sugar dissolves and simmer for 3 minutes. Remove from heat.
- Poke holes in the warm bread and brush the orange syrup over it. Let cool completely.
- Whisk together confectioner’s sugar and orange juice for the glaze. Drizzle over the cooled bread and let set before slicing.