Cranberry Orange Bread with Simple Glaze
A delightful combination of sweet and tangy flavors, this Cranberry Orange Bread is perfect for breakfast, brunch, or an afternoon snack. Topped with a simple orange glaze, it’s a treat that looks as good as it tastes.
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.
Notes
For added texture, you can sprinkle chopped nuts over the glaze or add them into the batter. Store in an airtight container for up to 3 days.
Nutrition
Calories: 320kcal
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