This Cranberry Orange Bread is an amazing combo of tart cranberries, bright, zesty orange flavor and a simple glaze that adds the perfect amount of sweetness. Moist and tender and dotted with bits of cranberry in every bite, it’s the perfect baked good for holiday get-togethers or a cozy afternoon snack. Slice and enjoy as a wonderful treat with tea or coffee!
Why You’ll Love It:
Tangy-Sweet Roses are Red: Orange and cranberry are delightful together, and the duality makes for a balanced bite.
Moist and Flavorful: The yogurt and orange syrup keep this bread moist and bursting with citrusy flavor.
Kid-Friendly: Its quietly sweet taste and colored presentation also appeals to kids and adults alike.
Easy To Prepare: Simple steps allow even novice bakers to whip up this treat without any trouble.
Flexible Serving: Or with your warm tea, coffee, or even a snack.
Key Ingredients:
All-Purpose Flour: For lighter texture, sift flour, then measure. This eliminates lumps and aids in aerating the flour.
Yogurt: Whole milk yogurt is essential for a super moist crumb. Use Greek yogurt or sour cream, if you need, for a thicker consistency.
Fresh Orange Zest: Always zest the orange before juicing it! It’s a bit easier and guarantees you’ll get that aromatic oil boost in your batter.
Cranberries: You can use fresh or frozen cranberries; both work great. If you are using frozen ones, make sure they are completely thawed and patted dry before mixing into the batter. Coating them in a little flour helps keep them from sinking.
Vegetable Oil: Neutral oils such as canola or sunflower oil are good alternatives, they won’t compete with the citrus notes.
Confectioner’s Sugar: Drain this for when you go to make the glaze, so it’s not lumpy and creates a smooth drizzle.
Full ingredient amounts & instructions are located in the recipe card below
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Step-by-Step Instructions:
Step 1: Grease the Pan and Preheat the Oven
Make a Roux: Heat up the 3 tbsp butter and 3 tbsp flour in a saucepan over medium heat.
Prepare the Pan: Grease and flour a 9×5-inch loaf pan (tap out the excess flour so the clumps don’t bake into the loaf).
Step 2: Combine the Dry Ingredients
Make Dry Ingredients: In a medium bowl, sift:
1 1/2 cups flour
Baking powder
Kosher salt
This step helps to mix the dry ingredients together and breaks up any lumps.
Step 3: Combine the Wet Ingredients
Combine Liquid Ingredients: In a large bowl, whisk to combine;
Yogurt
Sugar
Eggs
Orange zest
Vanilla extract
Vegetable oil
Step 4: Add Your Dry Ingredients
Combine Wet and Dry: Add the dry ingredients to the wet mixture in a few additions, stirring until just combined (do not overmix to make sure the loaf stays tender).
Step 5: Prepare the Cranberries
Coat the Cranberries: Sprinkle the cranberries with 1 tablespoon flour so that they don’t sink when you bake them.
Step 6: Bake the Bread
Transfer the Batter: Transfer the batter evenly into the prepared loaf pan.
Bake: Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Cool: Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 7: Make the Orange Syrup
Make the Syrup: In a small saucepan, combine:
Orange juice
Sugar
Place over medium heat until the sugar has dissolved, then simmer for 3 additional 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. Pour the orange syrup over the loaf, brushing the loaf to soak fully. Cool the bread completely.
Step 9: Make The Orange Glaze
Make the Glaze: In a small bowl, whisk together:
Confectioner’s sugar
Fresh orange juice
Add more orange juice for a thinner glaze, or adjust consistency to taste.
Step 10: Glaze the Bread
And then Apply the Glaze: Drip the glaze over the cooled loaf, letting it cascade down the sides. Allow glaze to set before slicing and serving.
Serving Suggestions:
This cranberry orange bread is wonderful plain, but here are a few serving suggestions that can take it to the next level:
Fresh From the Oven: Enjoy with a swipe of butter or cream cheese for a morning treat.
Festive Touch: Scatter some additional orange zest or candied orange peel on top for a holiday-ready appearance.
Pair It Up: With a steaming cup of Earl Grey tea, chamomile or a cappuccino, that citrus really sings.
For a more decadent dessert, serve slices with a dollop of whipped cream and a dusting of cinnamon.
Storage/Meal Prep Tips:
Room Temperature: This bread can be kept in an airtight container at room temperature for 1 to 2 days.
Refrigeration: To extend the freshness, wrap tightly in plastic wrap and refrigerate for a week. Heat it to room temperature or warm it in the oven before serving.
Freezing: If you want to freeze it, let it cool completely, then wrap it tightly in plastic wrap and place in a freezer-safe bag or container. Frozen, it can last up to 3 months. Thaw overnight in the refrigerator, and glaze after thawing for the freshest flavor.
Meal Prep Tip: Bake a few loaves at a time, then slice and separately wrap slices up for easy breakfast on the go.
Variations:
Nutty Add-Ins: For extra crunch, fold in 1/2 cup of chopped walnuts or pecans.
Gluten-Free Variation: Replace the all-purpose flour with a gluten-free 1:1 baking flour blend. Look for a blend that includes xanthan gum as a structure.
Dairy-Free: Use a non-dairy yogurt instead of the whole milk yogurt, like coconut or almond yogurt. Substitute for the milk in the glaze with a plant-based one.
Cranberry-Almond Twist: Stir in 1/2 teaspoon almond extract for a different kind of flavor that works wonderfully with orange.
Healthier Alternative: Substitute coconut sugar for the white sugar for a hint of caramel, and replace half of the oil with unsweetened applesauce to cut back on fat content.
Citrus Swap: Lemon fans, rejoice! You could also substitute lemon zest and lemon juice for the orange, producing a bright-tasting, tangy loaf with a different flavor profile.
Conclusion:
This cranberry orange bread and its simple glaze is likely to be a staple in your baking repertoire. Just the right amount of sweet, just the right amount of tart make sure it isn’t too sweet, while the moist crumb and rich citrus flavor make each bite unforgettable. Trust me, your friends and family are going to be asking for this over and over again—and be ready 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.