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Cranberry Orange Bread with Simple Glaze

Cranberry Orange Bread with Simple Glaze

This moist Cranberry Orange Bread is filled with tart cranberries and fresh orange zest, soaked with a sweet orange syrup, and finished with a simple citrus glaze. It’s an easy quick bread for breakfast, brunch, holiday baking, or gifting.
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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 9x5-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.

Notes

The combination of juicy cranberries and fresh orange is what keeps me coming back to this loaf. You get sweetness first, followed by tart cranberry and a clean citrus finish.
And that orange syrup really is worth the extra few minutes. It keeps the center beautifully moist while giving the bread far more flavor than glaze alone.
If you’re making Cranberry Orange Bread for Thanksgiving, Christmas brunch, holiday gifting, or a cozy weekend breakfast, this is one of those recipes that looks festive without creating extra work in the kitchen.