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Cranberry Orange Bread

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This easy cranberry orange bread is a tender, moist loaf bursting with tart cranberries and bright orange zest, finished with a sweet citrus glaze. Perfect for sharing at brunch, gifting, or enjoying as a cozy breakfast treat.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, melted and cooled
  • 2 large eggs, room temperature
  • 1/3 cup fresh orange juice
  • 1 tablespoon orange zest (from 1 large orange)
  • 1/2 cup Greek yogurt or sour cream
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen cranberries
  • 1 tablespoon flour (for tossing cranberries, optional)
  • For the glaze:
  • 3/4 cup powdered sugar
  • 1–2 tablespoons orange juice
  • 1/2 teaspoon orange zest

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper.
  2. In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together melted butter, eggs, orange juice, orange zest, Greek yogurt or sour cream, and vanilla extract until smooth.
  4. Pour wet ingredients into dry ingredients and gently fold until just combined. Do not overmix.
  5. Toss cranberries with 1 tablespoon flour (optional) and gently fold into the batter.
  6. Transfer batter to prepared loaf pan and smooth the top. Tap pan gently to release air bubbles.
  7. Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Tent with foil if browning too quickly.
  8. Cool in pan for 10–15 minutes, then lift out and transfer to a wire rack to cool completely.
  9. For the glaze: Whisk powdered sugar, orange juice, and orange zest in a small bowl until smooth and pourable.
  10. Drizzle glaze over cooled bread, let set for 15 minutes, then slice and serve.

Notes

For gluten-free, use a 1:1 gluten-free flour blend. For vegan, substitute coconut oil for butter, dairy-free yogurt, and flax eggs. Toss cranberries in flour to prevent sinking. Glaze while loaf is slightly warm for best absorption. Add nuts or white chocolate chips for variation. Store at room temperature for 3 days, refrigerate up to 1 week, or freeze up to 2 months.

Nutrition

Keywords: cranberry orange bread, holiday loaf, breakfast bread, glazed loaf, brunch recipe, easy quick bread, citrus bread, potluck, gifting, cozy baking

Find it online: https://yumyep.com/cranberry-orange-bread-recipe-easy-glazed-loaf-for-sharing/