Glazed Cranberry Orange Bread

Super moist Cranberry Orange Bread drizzled with a sweet orange glaze, bursting with tart juicy, cranberries.  Made using fresh orange juice, zest, and greek yogurt for a flavorful and tender loaf.

 

Why we love this recipe

This quick bread is tender, rich, and moist. Packed with fresh flavors of sweet orange and tart cranberry, this bread makes a delicious breakfast or dessert. Similar to our Lemon Blueberry Bread and Strawberry Lemon Loaf Cake, this version is perfect for winter and Christmas.

• Texture: This bread is almost like a pound cake. It’s so tender and moist thanks to the combination of cooking with melted butter and greek yogurt.  
• Fresh Flavors: We’re using a combination of fresh orange juice and zest paired with fresh tart cranberries.
• The Glaze: The orange zest glaze (similar to the glaze on our lemon cookies) that is drizzled over the bread that seeps in and adds just a bit more sweetness, orange flavor, and moisture.

Cranberry Orange Bread Ingredients & Substitutions

• Flour: Use an all purpose flour or a 1:1 for a gluten free option.
• Sugar: White granulated or organic cane sugar can be used.
• Greek Yogurt: Use a whole milk plain or vanilla flavored greek yogurt. Substituting with a low fat or 0% fat greek yogurt will change the texture and flavor of the bread.
• Orange Juice & Zest: Grab a fresh orange, organic if possible since we are using the zest. If you’re unable to use organic be sure to wash your orange as thoroughly as possible before zesting.
• Powdered Sugar: Confectioner’s sugar is used in the glaze to prevent any type of gritty texture.

How to make Cranberry Orange Bread

To begin, preheat the oven to 350 degrees F. Spray a loaf pan with non stick spray and set aside. 

In a large bowl combine the orange zest and sugar. Mix together with your fingers until mixture is fragrant, it will smell like oranges. 

Then, pour in the melted and cooled butter, mixing to combine with the sugar. Whisk in the greek yogurt, eggs, fresh orange juice and vanilla extract. Mix to combine. 

Add the flour, baking powder and salt to the wet ingredients. Stir until batter is just combined. 

Next in a small bowl coat the cranberries with the small amount of flour, then fold into the batter.

Pour the batter into the prepared loaf pan. Bake at 350 degrees F for 60 mins. The top will be lightly golden and a toothpick inserted in the center will come out clean. 

Allow the bread to cool in the pan for 10 minutes, then carefully turn the pan upside down to remove and place on a wire rack to continue cooling. 

Once bread is cooled, prepare the glaze, by combining orange zest, powdered sugar and fresh squeezed orange juice in a small bowl and stirring until combined and no lumps. Add more sugar or juice to get the desired consistency. Drizzle the glaze over the cooled bread. 

Serve

This cranberry orange bread is decadent and reminiscent of a cake. It can be served as a sweet breakfast treat, snack, or dessert.

Store

Store the bread in an airtight container at room temperature for 3-4 days.

Freeze

Allow the bread to cool to room temperature. If freezing, do not pour the glaze on top. Wrap in plastic wrap then a layer of foil or place in a freezer bag or freezer-safe container. Store in the freezer for up to 3 months. Thaw at room temperature.

Cranberry Orange Bread FAQs

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Photography by @KJandCompany.co

Recipe first published in December 2015. Updated December 2023 with new images. Recipe updated to substitute vegetable oil with butter.