Bright, moist, and bursting with citrus, this Cranberry Orange Bread combines tangy cranberries with lively orange for a seasonal quick bread that’s perfect for holiday mornings, afternoon tea, or gifting. Made with yogurt for tenderness, brushed with an orange syrup for extra shine and moisture, and finished with a delicate orange glaze, this loaf balances sweet, tart, and fragrant notes in every slice. The method is straightforward and forgiving, so even busy bakers can produce a bakery-worthy loaf with minimal fuss.
Ingredients
For the bread
- 1½ cups + 1 tablespoon (about 193 g) all-purpose flour, divided
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 1 cup plain whole-milk yogurt (about 240 g)
- 1 cup granulated sugar (200 g)
- 3 large eggs, room temperature
- 2 teaspoons grated orange zest (from about 1–2 medium oranges)
- ½ teaspoon pure vanilla extract
- ½ cup vegetable oil (120 ml)
- 1½ cups cranberries (fresh or frozen, thawed and rinsed if frozen; about 150–175 g)
For the orange syrup
- ⅓ cup freshly squeezed orange juice (about 80 ml)
- ⅓ cup granulated sugar (about 67 g)
For the glaze
- 1 cup powdered sugar, sifted (about 120 g)
- 2–3 tablespoons fresh orange juice (adjust for desired consistency)
Recipe yield and timing
Makes one 9×5-inch loaf (about 10 slices). Active prep 20 minutes; bake 50–55 minutes; cooling and glazing 30–45 minutes total.
Instructions
1. Prepare the pan and oven
Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, tapping out any excess flour, or line with parchment so the loaf lifts out easily.
2. Mix the dry ingredients
In a medium bowl, whisk together 1½ cups of the flour, the baking powder, and the salt until evenly combined; set aside.
3. Combine the wet ingredients
In a large bowl, whisk together the yogurt, granulated sugar, eggs, orange zest, vanilla extract, and vegetable oil until smooth and uniform. Add the dry ingredients to the wet and stir gently until just combined—avoid overmixing to keep the loaf tender.
4. Prepare and fold in the cranberries
Toss the cranberries with the reserved 1 tablespoon of flour in a small bowl (this helps prevent sinking). Fold the cranberries into the batter with a rubber spatula until distributed evenly.
5. Bake
Transfer the batter to the prepared loaf pan and smooth the top. Bake in the preheated oven for 50–55 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). If the top is browning too quickly, tent loosely with foil for the last 10–15 minutes.
6. Make the orange syrup and soak the loaf
While the loaf cools for 10 minutes in the pan, make the syrup: in a small saucepan over medium heat, combine the orange juice and ⅓ cup sugar and stir until the sugar dissolves; simmer 2–3 minutes until slightly thickened, then remove from heat. Poke holes across the top and sides of the warm loaf with a skewer or toothpick and brush the syrup over the loaf; allow it to soak in, then brush again until the syrup is used. Transfer the loaf to a wire rack and cool completely.
7. Glaze
In a small bowl, whisk the powdered sugar with 2 tablespoons orange juice until smooth and pourable; add more juice a few drops at a time if needed to reach a thick but drizzling consistency. Drizzle the glaze over the cooled loaf and let it set for about 15 minutes before slicing.
Serving Suggestions
Serve slices slightly warmed or at room temperature with butter or mascarpone for extra richness. Pair with coffee, black tea, or a bright Earl Grey. For brunch, provide alongside scrambled eggs and smoked salmon for a balance of sweet and savory.
Variations
Cranberry Orange Walnut Bread
Fold in ½ cup chopped walnuts or pecans with the cranberries for crunch and nutty depth. Toast the nuts first for extra flavor.
Citrus Mix
Replace half the cranberries with chopped candied orange peel and increase orange zest to 1 tablespoon for an extra citrus punch.
Lighter Version
Use low-fat plain yogurt and substitute ¼ cup applesauce for half the oil. Reduce the glaze or omit for fewer calories.
Gluten-Free Option
Substitute a 1:1 gluten-free all-purpose flour blend designed for baking; add 1 teaspoon xanthan gum if your blend lacks it. Bake similarly but check doneness early.
Boozy Holiday Twist
Add 1–2 tablespoons Grand Marnier or orange liqueur to the orange syrup or glaze for a festive adult version.
Tips for success
- If using frozen cranberries, do not thaw completely on the counter; rinse under cold water and drain, then toss with flour to minimize extra moisture.
- Do not overmix the batter once the flour is added; mixing until just combined keeps the crumb tender.
- If the loaf top browns too quickly, tent with foil.
- For neat slices, chill the loaf for 20–30 minutes after glazing, then slice with a serrated knife using a gentle sawing motion.
Frequently Asked Questions (FAQ) — SEO focused and high-value keywords included
Q: What is the best cranberry orange bread recipe for holidays?
A: This Cranberry Orange Bread recipe is ideal for holidays because it combines fresh cranberries, bright orange zest, and an orange syrup soak that keeps the loaf moist—simple to make and excellent for gifting or entertaining.
Q: Can I make cranberry orange bread ahead of time?
A: Yes—bake, cool, wrap tightly, and store at room temperature for up to 2 days or refrigerate up to 5 days; glaze just before serving for the freshest appearance.
Q: How do I prevent cranberries from sinking in quick bread?
A: Toss cranberries in a tablespoon of flour before folding into the batter; this helps suspend them in the batter and prevents sinking to the bottom.
Q: Can I use frozen cranberries in this quick bread recipe?
A: Yes; rinse and drain thawed cranberries and toss with flour before folding into the batter to reduce excess moisture.
Q: How to make cranberry orange bread more moist?
A: Use yogurt and an orange syrup soak as in this recipe; both add moisture and extend the loaf’s freshness.
Q: Is there a gluten-free cranberry orange bread recipe?
A: Substitute a 1:1 gluten-free flour blend (and add xanthan gum if needed). Baking time is similar—test with a toothpick for doneness.
Q: What are good flavor add-ins for cranberry orange quick bread?
A: Chopped nuts (walnuts, pecans), candied orange peel, or a handful of white chocolate chips make popular additions.
Estimated Nutrition Facts (per slice, assuming 10 slices per loaf; approximate)
- Calories: ~360 kcal
- Total Fat: ~18 g
- Saturated Fat: ~3 g
- Carbohydrates: ~50 g
- Sugars: ~28 g
- Protein: ~5 g
- Fiber: ~2 g
- Sodium: ~180 mg
Notes: These values are approximate and will vary with specific ingredient brands, exact measurements, and whether you include glaze. For precise nutrition, calculate using ingredient labels or a nutrition calculator.
Conclusion
This Cranberry Orange Bread with Simple Glaze is an easy, crowd-pleasing quick bread that balances tart cranberries with bright orange flavor and a tender, yogurt-enriched crumb. The orange syrup soak elevates moisture and flavor while the glaze adds a finishing touch that looks professional but is quick to make. Perfect for holiday mornings, gifting, or a cozy afternoon treat, this loaf is flexible—adapt it with nuts, gluten-free flour, or a boozy syrup for new variations. Follow the tips for even baking and you’ll have a beautiful, flavorful loaf ready to impress.