Cranberry Orange Bread with Simple Glaze
Bright, moist, and bursting with flavor, this Cranberry Orange Bread is the ultimate seasonal quick bread. The tangy cranberries pair perfectly with the sweet, citrusy zing of orange, all wrapped up in a soft, yogurt-based loaf. Finished with an orange syrup soak and a delicate glaze, this bread is perfect for holiday mornings, afternoon tea, or gifting.
📝 Ingredients
For the Bread:
1½ cups + 1 tablespoon all-purpose flour, divided
2 teaspoons baking powder
½ teaspoon kosher salt
1 cup plain whole-milk yogurt
1 cup granulated sugar
3 large eggs
2 teaspoons grated orange zest
½ teaspoon pure vanilla extract
½ cup vegetable oil
1½ cups cranberries (fresh or frozen, thawed and rinsed)
For the Orange Syrup:
⅓ cup freshly squeezed orange juice
⅓ cup granulated sugar
For the Glaze:
1 cup powdered sugar, sifted
2–3 tablespoons fresh orange juice
👩🍳 Instructions
1. Prepare the Pan & Oven
Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, tapping out any excess flour.
2. Mix the Dry Ingredients
In a medium bowl, sift together:
1½ cups flour
Baking powder
Salt
Set aside.
3. Combine the Wet Ingredients
In a large bowl, whisk together:
Yogurt
Sugar
Eggs
Orange zest
Vanilla extract
Oil
Slowly add the dry mixture to the wet, stirring just until combined.
4. Add the Cranberries
In a small bowl, toss the cranberries with the remaining 1 tablespoon of flour (this helps prevent them from sinking). Gently fold them into the batter.
5. Bake
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50–55 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
Let cool in the pan for 10 minutes, then transfer the loaf to a wire rack placed over a baking sheet.
6. Make the Orange Syrup
While the loaf cools slightly, make the syrup:
In a small saucepan over medium heat, stir together the orange juice and sugar until the sugar dissolves. Simmer for 2–3 more minutes, then remove from heat.
Use a toothpick or skewer to poke holes across the top and sides of the warm loaf. Brush with syrup, let it soak in, then repeat until all syrup is used. Allow loaf to cool completely.
7. Glaze It
In a small bowl, whisk powdered sugar with 2 tablespoons of orange juice. Add more juice a few drops at a time if needed until the glaze is thick but pourable.
Drizzle the glaze over the cooled loaf and let it drip down the sides. Allow it to set for about 15 minutes before slicing and serving.
💡 Tips & Storage
Storage: Wrap and store at room temperature for up to 2 days, or refrigerate for up to 5 days.
Freezing: Wrap the unglazed loaf tightly and freeze for up to 2 months. Thaw overnight and glaze before serving.
Optional Add-ins: Add ½ cup chopped nuts (like pecans or walnuts) for extra texture.
🍽️ Perfect For:
Holiday breakfast tables
Afternoon tea or coffee
Edible gifts for neighbors and friends
A refreshing break from rich chocolate desserts
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