Cranberry Orange Bread balances tart cranberries with fresh orange zest and a sweet glaze. The berries keep the loaf bright, while the zest flavors the batter without adding excess liquid.
Fold the cranberries into the batter gently and stop mixing once the flour is incorporated. Overmixing quick-bread batter can leave the crumb dense.
Brush the warm loaf with orange syrup so it can soak into the surface. Wait until the bread cools before adding the glaze, or the glaze may melt and run off.
Let the loaf cool before slicing. Fruit makes the crumb especially delicate while warm, and a rested loaf cuts more neatly.
This is one of those quick breads that looks impressive without being difficult to make.
Whole-milk yogurt and vegetable oil help the crumb stay tender, even after the loaf has been chilled.
Fresh cranberries add tart pockets that balance the sweetness. Using orange zest, syrup, and glaze brings citrus flavor to the batter and the finished surface.
No mixer is needed for this quick bread. A couple of bowls, a whisk, and a loaf pan are enough.
Ingredients That Make This Orange Cranberry Bread So Good
Fresh Cranberries
Fresh cranberries give the bread its beautiful ruby-red color and pleasantly tart flavor. Frozen cranberries can also work well.
If you’re using frozen cranberries, thaw and rinse them as directed, then pat them dry before adding them to the batter.
Tossing cranberries with a little flour before folding them in helps keep them distributed through the batter.
Orange Zest
Don’t skip the fresh zest.
The oils in the orange peel provide much stronger citrus flavor than orange juice alone. When zesting the orange, remove only the bright orange outer layer and avoid the bitter white pith underneath.
Whole-Milk Yogurt
Plain whole-milk yogurt gives this cranberry bread a tender, slightly rich crumb.
It also adds moisture without making the batter overly heavy.
Orange Syrup
The syrup may look simple, but it makes a noticeable difference.
Warm orange juice and sugar are combined until the sugar dissolves, then spooned over the warm loaf. The bread absorbs the syrup and becomes extra moist while gaining another layer of fresh orange flavor.
Simple Orange Glaze
Confectioners’ sugar and fresh orange juice make a simple glaze.
Start with a small amount of orange juice and add more gradually. It is easier to thin a thick glaze than fix one that has become too runny.
Tips for Better Cranberry Orange Bread
Measure the flour carefully. Too much flour can turn a tender quick bread into a dry one. Spoon the flour into your measuring cup and level it rather than packing it down.
Don’t overmix the batter. Once the flour goes in, stir only until you no longer see dry streaks. Overworking the batter can make the loaf dense.
Pat the cranberries dry. Extra moisture on thawed berries can affect the consistency of the batter.
Let the syrup soak in. Give the loaf a few minutes to absorb that fresh orange syrup before transferring it to a cooling rack.
Wait before glazing. If the bread is still warm, the orange glaze will melt and disappear into the loaf. For that pretty white drizzle, the bread needs to be completely cool.
Can I Use Frozen Cranberries?
Yes.
Frozen cranberries are a convenient option when fresh cranberries aren’t in season. Thaw them, rinse them, and dry them well before tossing them with the reserved tablespoon of flour.
You can also give very large berries a rough chop if you prefer smaller cranberry pieces throughout each slice.
Can I Make Cranberry Orange Bread Ahead of Time?
Absolutely. In fact, I think this bread is excellent made a day ahead.
Once cooled completely, cover the loaf tightly and keep it at room temperature. The orange syrup has time to settle into the crumb, so the flavor is often even better the following day.
If you’re making it for a holiday gathering, I’d bake the loaf the day before and glaze it once completely cooled.
How to Store Cranberry Orange Bread
Keep the bread covered in an airtight container at room temperature for about 2 days.
For longer storage, refrigerate it for up to 5 days. Let individual slices come closer to room temperature before serving for the softest texture.
The loaf can also be frozen. For the best results, freeze it before adding the glaze. Wrap the cooled loaf tightly in plastic wrap and then foil, and freeze for up to 2 months.
Thaw overnight and add the orange glaze before serving.
What to Serve With Cranberry Orange Bread
A thick slice is wonderful with hot coffee or tea in the morning.
For a holiday brunch, I like serving it alongside eggs, breakfast casseroles, fresh fruit, muffins, and other sweet breads. It also works beautifully on a Christmas dessert table because the bright cranberries naturally give it such a festive appearance.
And if you’re looking for a homemade holiday gift, this loaf is an easy one to wrap in parchment or place inside a bakery box.
Cranberry Orange Bread with Simple Glaze
Ingredients
- For the Loaf
- 1 1/2 cups plus 1 tablespoon all-purpose flour divided
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 cup plain whole-milk yogurt
- 1 cup granulated sugar
- 3 large eggs
- 2 teaspoons freshly grated orange zest
- 1/2 teaspoon pure vanilla extract
- 1/2 cup vegetable oil
- 1 1/2 cups fresh cranberries or frozen cranberries that have been thawed, rinsed, and dried
- For the Orange Syrup
- 1/3 cup freshly squeezed orange juice
- 1/3 cup granulated sugar
- For the Orange Glaze
- 1 cup confectioners’ sugar sifted
- 2 –3 tablespoons fresh orange juice
Instructions
- Prepare the Pan
- Preheat the oven to 350°F (175°C).
- Lightly grease a standard 9×5-inch loaf pan, then line it with parchment paper if you’d like easier removal after baking.
- Mix the Dry Ingredients
- In a medium bowl, whisk together 1 1/2 cups flour, baking powder, and kosher salt until evenly combined.
- Set the bowl aside while you prepare the wet ingredients.
- Make the Orange Yogurt Batter
- In a large mixing bowl, whisk together the yogurt, granulated sugar, eggs, fresh orange zest, and vanilla until smooth.
- Slowly whisk in the vegetable oil until it is fully incorporated and the mixture looks creamy.
- Add the dry ingredients to the wet ingredients. Gently stir just until the flour disappears into the batter. Try not to overmix.
- Add the Cranberries
- Place the cranberries in a small bowl and toss them with the reserved 1 tablespoon flour.
- Gently fold the coated cranberries into the batter, distributing them throughout without crushing the berries.
- Bake the Cranberry Orange Bread
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50–60 minutes, or until the loaf is golden on top and a toothpick inserted near the center comes out clean or with only a few moist crumbs attached.
- If the top begins browning too quickly before the center is finished, loosely cover the loaf with foil during the final portion of baking.
- Make the Orange Syrup
- While the bread is baking, combine the fresh orange juice and granulated sugar in a small saucepan.
- Warm over medium-low heat, stirring until the sugar has completely dissolved.
- Remove from the heat and set aside.
- Soak the Warm Loaf
- Allow the baked bread to cool in the pan for about 10 minutes.
- Carefully remove the loaf and place it on a wire rack positioned over a baking sheet or piece of parchment.
- Slowly spoon or brush the warm orange syrup over the top and sides of the loaf, allowing it to soak into the bread.
- Let the bread cool completely before adding the glaze.
- Make the Simple Orange Glaze
- Place the sifted confectioners’ sugar in a small bowl.
- Whisk in 2 tablespoons orange juice until smooth. If the glaze is too thick, add a little more juice, about a teaspoon at a time, until it reaches a thick but pourable consistency.
- Glaze and Serve
- Drizzle the orange glaze over the completely cooled cranberry bread.
- Let the glaze set for about 15–20 minutes before slicing.
- Serve thick slices as they are, or enjoy them with a cup of coffee or tea.