Delicious Cranberry Orange Bread with Simple Glaze

Looking for the best Cranberry Orange Bread recipe ever? This yogurt bread is packed with cranberry and orange flavor and it is perfect for the holidays. Use as a special breakfast or lunch, this bread makes a great addition to any meal.

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Delicious Cranberry Orange Bread with Simple Glaze

Packed with tart cranberries, orange zest, a light brushing of orange syrup and drizzled with an orange glaze-this recipe is incredible! One of the moistest breads I have ever eaten. If you think you liked the Easy Lemon Blueberry Bread Loaf, just wait until you get your hands on this festive holiday number.

One of the best things about making this holiday favorite is that it’s super easy to prepare. Within minutes you can have this bread in the oven filling your house with a mouthwatering scent.

What Makes Yogurt Bread So Much better?

When you are making bread, you want a tender bread and you want it to be moist. When you use yogurt in the bread, it creates a great tasting moist bread that doesn’t need extra oil or butter.

How Much Juice Is In An Average Orange?

When you are using fresh oranges, you can expect to get about 5 tablespoons or 1/4 to 1/3 cup of juice per orange. This will change slightly depending on the type of orange you are using.

For this recipe, you are using 1/3 cup of juice. That should be about how much you get from one orange.

How to Store this Cranberry Orange Bread

When you are storing this bread, you want to make sure that the bread is wrapped well. You can store this bread either at room temperature or in the refrigerator. The bread will last about 3 or 4 days at room temperature and about one week in the refrigerator.

Ingredients for Moist Cranberry Orange Bread

• All-purpose flour
• Baking powder
• Kosher salt
• Whole-milk yogurt
• Sugar
• Eggs
• Oranges
• Pure vanilla extract
• Vegetable oil
• Cranberries
• Sugar
• Confectioners’ sugar

How to Make Cranberry Orange Bread

Preheat the oven to 350 degrees F. Grease bottom and sides of one 9 x 5-inch loaf pans; dust with flour, tapping out excess.

In a medium bowl, sift together flour, baking powder, and salt; set aside.

In a large bowl, whisk together the yogurt, sugar, eggs, orange zest, vanilla, and oil. Slowly whisk the dry ingredients into the wet ingredients.

In a separate bowl, mix the cranberries with the remaining tablespoon of flour, and fold them very gently into the batter.

Pour the batter into the prepared pan and bake 50 to 55 minutes, or until a toothpick inserted in the center of the loaf comes out with a few moist crumbs attached. Let cool in the pan for 10 minutes before removing loaf to a wire rack on top of a baking sheet.

While the loaf is cooling, make the orange syrup in a small saucepan over medium heat. Stir together the orange juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat; set aside.

Use a toothpick to poke holes in the tops and sides of the warm loaf. Brush the top and sides of the loaf with the orange syrup. Let the syrup soak into the cake and brush again. Let the loaf cool completely.

To make the orange glaze, in a small bowl, whisk together the confectioners’ sugar and 2-3 tablespoons of the orange juice. The mixture should be thick but pourable. Add up to another tablespoon of orange juice if the mixture is too stiff. Pour the orange glaze over the top of each loaf and let it drip down the sides.

Let the orange glaze harden, about 15 minutes, before serving.

Enjoy!

Now, time to save this recipe on Pinterest for later 🙂

Delicious Cranberry Orange Bread with Simple Glaze

Prep Time: 25 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 25 minutes minutes

Servings: 1 (9 inch) loaf

Looking for the best Cranberry Orange Bread recipe ever? This yogurt bread is packed with cranberry and orange flavor and it is perfect for the holidays. Use as a special breakfast or lunch, this bread makes a great addition to any meal.

4.35 from 58 votes

Review Recipe

Ingredients 

For the Loaf:

• 1 1/2 cups + 1 tablespoon all-purpose flour, divided
• 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 cranberries, fresh or frozen, thawed and rinsed

For the Orange Syrup:

• 1/3 cup freshly squeezed orange juice
• 1/3 cup sugar

For the Orange Glaze:

• 1 cups confectioners’ sugar, sifted
• 2 to 3 tablespoons fresh orange juice

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Instructions

• Preheat the oven to 350 degrees F. Grease bottom and sides of one 9 x 5-inch loaf pans; dust with flour, tapping out excess.
• In a medium bowl, sift together flour, baking powder and salt; set aside.
• In a large bowl, whisk together the yogurt, sugar, eggs, orange zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. In a separate bowl, mix the cranberries with the remaining tablespoon of flour, and fold them very gently into the batter.
• Pour the batter into the prepared pan and bake 50 to 55 minutes, or until a toothpick inserted in the center of the loaf comes out with a few moist crumbs attached. Let cool in the pan for 10 minutes before removing loaf to a wire rack on top of a baking sheet.
• While the loaf is cooling, make the orange syrup in a small saucepan over medium heat. Stir together the orange juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat; set aside.
• Use a toothpick to poke holes in the tops and sides of the warm loaf. Brush the top and sides of the loaf with the orange syrup. Let the syrup soak into the cake and brush again. Let the loaf cool completely.
• To make the orange glaze, in a small bowl, whisk together the confectioners’ sugar and 2-3 tablespoons of the orange juice. The mixture should be thick but pourable. Add up to another tablespoon of orange juice if the mixture is too stiff. Pour the orange glaze over the top of each loaf and let it drip down the sides. Let the orange glaze harden, about 15 minutes, before serving.

Author: Laura

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