Cranberry Orange Bread

5 from 6 votes

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.

Prep Time10

Cook Time1

Total Time1 10

Course: Dessert

Cuisine: American

Servings:

Author: Serene

Equipment

loaf pan

Ingredients

1 cup sugar
1 tablespoon orange zest
½ cup unsalted butter melted and cooled
1 cup greek yogurt vanilla or plain
3 large eggs
1 tablespoon orange juice freshly squeezed
1 teaspoon vanilla extract
1½ cup all purpose flour (210 g)
¼ teaspoon salt
1 teaspoon baking powder
1 cup fresh cranberries washed and dried
1-2 teaspoon flour

Glaze

zest of 1 orange
1 cup powdered sugar
2 tbsp orange juice freshly squeezed

Instructions

Preheat 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.
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.
In a small bowl coat the cranberries with the small amount of flour, then fold into the batter.
Pour 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 ingredients 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.
Store at room temperature in a sealed container for 3-4 days.

Notes

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.
Cranberries: I highly encourage the use of fresh cranberries in this bread recipe. However, you can use frozen instead. Just be sure to add the berries in while still frozen, do not thaw them.
Storage: Store the bread in an airtight container at room temperature for 3-4 days.
Freezer: 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.

Nutrition