Orange-Cranberry Yogurt Loaf

Orange-Cranberry Yogurt Loaf {Sweet Pea's Kitchen}

Over the Thanksgiving weekend we had a packed house full of people coming in not only for Thanksgiving, but also Little Sweet Pea’s first birthday. I had every meal planned out from breakfast to dinner and everything in between. While I was putting together my menu for the weekend, I was planning on making my Lemon-Blueberry Yogurt Loaf, but since our fridge was packed with fresh cranberries I decided to adapt my favorite bread recipe. If you’ve never tried the Lemon-Blueberry Yogurt Loaf you need to! It’s hands down one of my absolute favorites! And judging by all the wonderful comments you have left (257 to be exact), you love it too! :)

Orange-Cranberry Yogurt Loaf {Sweet Pea's Kitchen}

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 Lemon-Blueberry Yogurt Loaf, just wait until you get your hands on this festive holiday number.

Orange-Cranberry Yogurt Loaf {Sweet Pea's Kitchen}

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 smells so good?

I found this bread to taste best the next day as the flavors have melded and the orange syrup has had time to seep into the bread. Now, don’t get me wrong, this bread is great the day that it is baked. But wait a day…oh man! :) If you plan on serving it to guests on Christmas morning, I suggest making it the night before and drizzling on the orange glaze right before serving.

Orange-Cranberry Yogurt Loaf {Sweet Pea's Kitchen}

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Silpat GIveaway from Sweet Pea's Kitchen

Orange Cranberry Yogurt Loaf

Orange-Cranberry Yogurt Loaf

Moist and tender orange cranberry loaf with zingy orange glaze.

Yield: 1 (9 inch) loaf


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


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.

Source: adapted from Lemon-Blueberry Yogurt Loaf

One Year Ago: Fresh From the Oven Little Sweet Pea

Two Years Ago: Gingerbread Muffins Gingerbread Muffins

Three Years Ago: Toffee Squares Toffee Squares

29 Responses to “Orange-Cranberry Yogurt Loaf”

  1. #
    Denise Beauchamp — December 5, 2013 @ 10:40 pm

    Your little boy is adorable! What a cute little towhead. I bet he is excited for Christmas.

  2. #
    Mimi — December 6, 2013 @ 12:11 pm

    This looks so pretty!

  3. #
    Liz — December 6, 2013 @ 12:44 pm

    A beautiful Little Sweet Pea. Nice recipe. Thank you.

  4. #
    Karen (Back Road Journal) — December 6, 2013 @ 1:37 pm

    It looks so Christmasy and I’m sure it is as good as it looks.

  5. #
    Karen @ The Food Charlatan — December 6, 2013 @ 3:38 pm

    Wow this looks so good! I’m obsessed with cranberries this year. I think I need to make this!

  6. #
    Marlis — December 6, 2013 @ 6:44 pm

    Greetings from the Quad Cities. Love the recipe. Will definitely try it!

  7. #
    Nicole | Culinary Cool — December 7, 2013 @ 12:00 am

    This would certainly be a hit with my family!

  8. #
    Sondra Ives — December 7, 2013 @ 7:39 am

    I have made the Lemon -Blueberry Yogurt Bread and, you are right, it is delicious. I love cranberries and will try this. Thank you for trying this and giving me another bread recipe that I know I will love!

  9. #
    Greg — December 7, 2013 @ 4:57 pm

    A little baker in the making. This looks fantastic, great variation.

  10. #
    Betty — December 8, 2013 @ 12:58 pm

    I’m baking this as I write this , and my house smells so good!
    Can’t wait it try it with blueberries. Thanks :)

  11. #
    Laura Dembowski — December 11, 2013 @ 9:42 pm

    Such a yummy looking bread! Cranberries and orange pair so well together. And your little one is just adorable!

  12. #
    Denise in California — December 15, 2013 @ 10:16 am

    This recipe works great! I made it a second time with aditional vanilla, rhe peel of a whole orange, and without the glaze, and took it to work. It was a HUGE hit. People had dramatic reactions when they ate it. They went back for more and polished off in no time flat. There weren’t even any odd bits of crust left!

    • Christina replied: — January 1st, 2014 @ 8:43 pm

      Thanks so much for letting me know how they loaf turned out for you Denise! I’m so happy to hear that you and everyone else enjoyed it! :)

  13. #
    Mary — December 25, 2013 @ 8:14 am

    Eating this now….Yum-O!

  14. #
    Sheila R — December 29, 2013 @ 4:40 pm

    Made this today. It turned out perfect. The best cranberry orange recipe I have tried. I used four mini loaf pans so I could share this with the neighbors and Greek vanilla yogurt because that was what I had on hand and it still turned out great. Definitely will be making this again and trying some of the other recipes on your site. Thank you.

    • Christina replied: — January 1st, 2014 @ 8:23 pm

      Yay! I’m so happy to hear that you enjoyed the loaf Sheila! I can’t even count how many times I made it over the holiday season! Hope you have a great New Year! :)

  15. #
    Janine — December 30, 2013 @ 1:34 pm

    Wondering where you score whole milk yogurt??

    • Christina replied: — January 1st, 2014 @ 8:20 pm

      In my local grocery store it is located in the same area that you would find refrigerated health foods.

  16. #
    Sandy Stephens — January 5, 2014 @ 5:22 pm

    i have been looking for a really good Orange Cranberry Loaf and this looks fantastic! I have some cranberries in the freezer and can’t wait to make this.. Got to check out the rest of your site!
    Keep up the great work!

    • Christina replied: — January 6th, 2014 @ 3:36 pm

      If you give the loaf a try I would love to hear how it turns out for you! My family loved it! :)

  17. #
    Erin @ The Spiffy Cookie — January 6, 2014 @ 9:45 am

    Yum that looks so good!

  18. #
    Myrthe — January 23, 2014 @ 4:43 am

    This was the first time in my life I made a loaf and it turned out great! It really is an incredibly easy recipe and not even my old and unreliably oven could ruin it! I made it for Christmas and I only got to taste a small piece of it, but I’m gonna make it again very soon!

    • Christina replied: — January 25th, 2014 @ 3:13 pm

      Yay!!! I’m so happy to hear that you enjoyed the loaf! I cannot even begin to tell you how many loaves of this bread I made over the holidays. I’m so happy to hear that you enjoyed it as much as I did! :)

  19. #
    Denise in California — March 23, 2014 @ 7:57 pm

    Making it again to freeze. Instead of glaze, I sprinkle white decorating sugar on top. I tried making the original blueberry loaf, but it’s just not the same. Perhaps because blueberry muffins are so common, or because it doesn’t have the same tart-sweet zing, it’s just not as compelling and addictive as this cranberry version. This is a very special recipe, and so easy.

    Well done, Christina!

  20. #
    Denise in California — March 23, 2014 @ 7:59 pm

    Making it again to freeze. I don’t use the orange syrup or glaze. This is so good, I think those elements make it sticky and gild the lily. Instead, I sprinkle white decorating sugar on top. I tried making the original blueberry loaf, but it’s just not the same. Perhaps because blueberry muffins are so common, or because it doesn’t have the same tart-sweet zing, it’s just not as compelling and addictive as this cranberry version. This is a very special recipe, and so easy.

    Well done, Christina!

  21. #
    Amanda — October 8, 2014 @ 6:01 am

    Would it be ok to leave off the Orange and sub something like choc or vanilla glaze, I have family member that will not eat orange. Looks delicious by the way!

    • Christina replied: — October 12th, 2014 @ 7:45 am

      Hi Amanda,

      Of course you can leave off the orange glaze. I would just use milk instead of the orange juice to make a simple glaze. You can throw in a splash of vanilla too if you’d like. :) I hope you enjoy the loaf, it’s one of my favorites to make during the holidays.

  22. #
    Theresa @ Two Much Fun — November 4, 2014 @ 7:15 am

    Hi Christina, I found you on Pinterest and I’m so glad that I did. We made this into muffins (it made 9) for my little ones and the three of us DEVOURED THEM!
    We made these with 1 cup whole wheat pastry flour and 1/2 cup of al-purpose flour (we always try to sneak in some whole grains), they came out light and fluffy and delicious! I’m going to bake another batch with blueberries (my kids love blueberries muffins).
    We’ll definitely be baking this recipe again. I’ve never baked with cranberries before, they are tart little berries! I may shake them with sugar instead of flour next time to give them a little more sweetness.
    Oh and they loved your muffins even without that incredible glaze. I forgot the glaze, I was so excited to try the muffins that I actually forgot to make the glaze! I’m looking forward to nap time so that I can pin more recipes to try. Thanks for sharing!

  23. #
    Carol — January 17, 2015 @ 8:05 pm

    I just made this and wanted to let you know that I really enjoyed the first piece and am looking forward to tomorrow if you think it gets better the day after!
    Will be making this again for sure. Thank you

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