Description

This Cranberry Orange Bread is a moist and flavorful quick bread bursting with the fresh, vibrant taste of oranges and tart cranberries. The bread is sweet yet tangy, with a tender crumb that’s further enhanced by a luscious orange syrup that soaks into the loaf while it’s still warm. Topped with a simple orange glaze, this bread makes an eye-catching and delicious addition to your holiday table or a special treat for any occasion. It’s perfect for breakfast, an afternoon snack, or a festive dessert.

Ingredients

Scale

For the Bread:

1 ½ 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 (from about 1 large orange)
½ teaspoon pure vanilla extract
½ cup vegetable oil
1 ½ cups fresh or frozen cranberries (thawed if frozen)

For the Orange Syrup:

⅓ cup fresh orange juice (from about 1 large orange)
⅓ cup granulated sugar

For the Orange Glaze:

1 cup sifted confectioner’s sugar
2–3 tablespoons fresh orange juice (adjust for desired consistency)

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 vs. Frozen Cranberries: Fresh or frozen cranberries work well in this recipe, but make sure to thaw frozen cranberries before using. If substituting dried cranberries, rehydrate them by soaking in hot water or orange juice for 10 minutes.
Customizations: This bread is highly adaptable! You can add nuts like walnuts or pecans for extra crunch or substitute blueberries if cranberries aren’t available. You can also experiment with different citrus fruits, like lemon or lime, for a unique twist.
Storage: Store the bread at room temperature for up to 3 days, refrigerate for up to a week, or freeze for up to 3 months. Wrap the bread tightly in plastic wrap to preserve its moisture and flavor.
Serving: This bread is best served slightly warm or toasted, with a smear of butter for an indulgent treat. It also pairs wonderfully with a hot cup of tea or coffee.