Description

Cranberry Orange Bread is a moist, flavorful quick bread that combines the tartness of fresh cranberries with the bright citrus notes of orange zest and juice. Topped with a simple sweet glaze made from powdered sugar and orange juice, this bread is perfect for breakfast, a holiday brunch, or as a sweet afternoon treat. It’s easy to make, bursting with fresh flavors, and can be customized with optional add-ins like nuts or chocolate chips. Whether you’re baking it for a festive gathering or simply to enjoy with a cup of tea, this bread is sure to impress with its balance of tangy and sweet, soft texture, and beautiful presentation.

Ingredients

Scale

For the Bread:

1 1/2 cups + 1 tablespoon all-purpose flour Divided. The tablespoon is used for coating the cranberries.
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole milk yogurt
1 cup sugar
3 large eggs
2 teaspoons grated orange zest
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1 1/2 cups fresh or frozen cranberries Thawed if frozen.

For the Orange Syrup:

1/3 cup fresh orange juice
1/3 cup sugar

For the Orange Glaze:

1 cup sifted confectioner’s sugar
2–3 tablespoons fresh orange juice

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, tapping out any excess flour.
Mix the Dry Ingredients: In a medium bowl, combine 1 1/2 cups flour, baking powder, and kosher salt. Sift these ingredients together to ensure even distribution.
Mix Wet Ingredients: In a larger bowl, whisk together the yogurt, sugar, eggs, orange zest, vanilla extract, and vegetable oil until well blended.
Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, stirring until just mixed.
Coat the Cranberries: Toss the cranberries with the remaining 1 tablespoon of flour to prevent them from sinking to the bottom of the bread.
Pour the Batter: Pour the batter into the prepared loaf pan.
Bake: Bake for 50-55 minutes or until a toothpick inserted into the center comes out clean, with a few moist crumbs attached.
Cool the Bread: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Prepare the Syrup: In a small saucepan, combine the orange juice and sugar. Cook over medium heat until the sugar is dissolved, then simmer for an additional 3 minutes. Remove from heat.
Soak the Bread: While the loaf is still warm, poke holes in the top and sides with a toothpick. Brush the orange syrup over the bread, allowing it to soak in. Cool the bread completely.
Make the Glaze: Whisk together the confectioner’s sugar and fresh orange juice in a small bowl until smooth and pourable. Adjust the consistency by adding more orange juice if needed.
Glaze the Bread: Drizzle the glaze over the cooled loaf, allowing it to run down the sides. Let the glaze harden before slicing and serving.

Notes

Fresh Ingredients: Using fresh cranberries and freshly zested oranges is key to getting the best flavor. Fresh cranberries provide a tangy pop that contrasts beautifully with the sweetness of the glaze and the bread’s soft crumb. The fresh orange zest and juice infuse the bread and glaze with vibrant citrus flavor.
Glaze Consistency: For the glaze, adjust the amount of orange juice depending on how thick or thin you want the drizzle. If you prefer a thicker glaze that sits on top, use less juice. For a more delicate glaze that seeps into the bread, add a little more liquid.
Customizations: You can easily personalize this bread by adding extras like chopped nuts for texture or chocolate chips for added sweetness. For a warm, spiced variation, swirl in cinnamon sugar before baking.
Storage Tips: The bread can be made ahead of time and stored at room temperature or frozen for longer storage. It also reheats beautifully for a warm treat whenever you’re ready to enjoy it.
Serving Suggestion: Serve it slightly warm for the best texture and flavor, with the glaze freshly drizzled on top. Pair it with coffee or tea for a cozy breakfast or snack.