Cranberry Orange Bread is a delightful blend of sharp cranberries and tangy orange flavors. Moist, flavorful, and topped with a sweet orange glaze, this bread is perfect for any occasion—whether it’s breakfast, a snack, or even dessert.
Ingredients
For the Bread:
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 fresh or frozen cranberries (thawed if frozen)
For the Orange Syrup:
1/3 cup fresh orange juice
1/3 cup sugar
For the Orange Glaze:
1 cup sifted confectioner’s sugar
2-3 tablespoons fresh orange juice
Step-by-Step Instructions
Step 1: Prepare the Pan and Preheat the Oven
Preheat the Oven: Preheat your oven to 350°F (175°C).
Prepare the Pan: Grease and flour a 9×5-inch loaf pan, tapping out any excess flour.
Step 2: Mix the Dry Ingredients
Combine 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.
Step 3: Combine the Wet Ingredients
Mix Wet Ingredients: In a larger bowl, whisk together the yogurt, sugar, eggs, orange zest, vanilla extract, and vegetable oil until well blended.
Step 4: Incorporate Dry Ingredients
Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, stirring until just mixed.
Step 5: Prepare the Cranberries
Coat the Cranberries: Toss the cranberries with the remaining 1 tablespoon of flour. This helps prevent them from sinking to the bottom of the bread.
Step 6: Bake 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: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Step 7: Make the Orange Syrup
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.
Step 8: Apply the Syrup
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.
Step 9: Prepare the Orange Glaze
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.
Step 10: Glaze the Bread
Apply the Glaze: Drizzle the glaze over the cooled loaf, allowing it to run down the sides. Let the glaze harden before slicing and serving.
Variations and Substitutions
Nut Additions: Add chopped nuts like walnuts or pecans for extra texture and flavor.
Spice It Up: Add a teaspoon of cinnamon, nutmeg, or cardamom to the batter for a spiced version.
Citrus Twists: Substitute lemon or lime juice and zest for a different citrus flavor.
Gluten-Free Option: Use a gluten-free flour blend in place of all-purpose flour.
Low-Sugar Version: Halve the sugar in both the bread and syrup or use a sugar substitute like stevia or monk fruit.
Berry Variants: Substitute cranberries with blueberries, raspberries, or a mix of berries.
Yogurt Alternatives: Use Greek yogurt or sour cream instead of plain yogurt for a richer flavor.
Vegan Adaptation: Use flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) and vegan yogurt and sugar.
Festive Touches: Add dried fruits like raisins, currants, or chopped dried apricots for a festive twist.
Tips for Perfect Cranberry Orange Bread
Measure Accurately: Use proper measuring cups for dry and wet ingredients to ensure the right proportions.
Don’t Overmix: Mix the wet and dry ingredients until just combined to avoid a dense loaf.
Fresh vs. Frozen Cranberries: Both work well, but thaw and drain frozen cranberries before use.
Cooling Time: Allow the bread to cool completely before glazing to prevent the glaze from melting off.
Storage: Store the bread in an airtight container at room temperature for up to three days, refrigerate for up to a week, or freeze for up to three months.
Conclusion
Cranberry Orange Bread is versatile, customizable, and sure to impress with its vibrant flavors and moist texture. Whether you’re enjoying it with your morning coffee or as a delightful snack, this bread will quickly become a favorite in your home.
Cranberry Orange Bread with Simple Glaze
Ingredients
- For the Bread:
- 1 1/2 cups + 1 tablespoon all-purpose flour Divided. The tablespoon is used for coating the cranberries.
- 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 fresh or frozen cranberries Thawed if frozen.
- For the Orange Syrup:
- 1/3 cup fresh orange juice
- 1/3 cup sugar
- For the Orange Glaze:
- 1 cup sifted confectioner’s sugar
- 2-3 tablespoons fresh orange juice
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.
