Orange Cranberry Bread with Orange Glaze Recipe
This Orange Cranberry Bread is a moist, soft, and flavorful loaf combining the zesty brightness of fresh orange with tart cranberries. Made with Greek yogurt and melted butter, this bread has a tender crumb and a delightful citrus glaze that enhances its festive appeal, making it perfect for holidays or any time you crave a sweet, fruity treat.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (about 10-12 slices) 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Wet Ingredients
- 1 large orange, zest and juice
- 2 tablespoons lemon juice
- 1 cup Greek yogurt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
Fruits
- 1 cup fresh or thawed cranberries (or 1 cup rehydrated dried cranberries)
Orange Glaze
- 1/2 cup confectioners’ sugar
- 3 tablespoons fresh orange juice
- 1 teaspoon orange zest
Instructions
- Prepare the Batter: In a large mixing bowl, whisk together Greek yogurt, melted butter, lemon juice, vanilla extract, eggs, and granulated sugar until the eggs are fully beaten and the mixture is smooth.
- Mix Dry Ingredients: In a separate bowl, sift together the flour, baking powder, and salt to ensure even distribution and to avoid lumps.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture, stirring just until combined. Be careful not to overmix to avoid a gummy texture.
- Add Cranberries and Orange Zest: Gently fold in the fresh or thawed cranberries and the zest from the orange, distributing them evenly throughout the batter.
- Prepare Loaf Pan and Bake: Preheat the oven to 350°F (175°C). Line an 8-inch loaf pan with parchment paper and spray with baking spray or grease and flour the pan. Pour the batter into the pan and smooth the top. Optionally, scatter extra cranberries on top for decoration. Bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean.
- Cool the Bread: Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer the loaf to a wire rack to cool completely, about 30 minutes, before adding the glaze.
- Make the Orange Glaze: In a small bowl, whisk together fresh orange juice, orange zest, and confectioners’ sugar until smooth. Adjust consistency by adding more sugar or juice as desired.
- Glaze and Serve: Spoon the orange glaze over the semi-cooled bread evenly. Allow the glaze to set before slicing and serving for a delicious finish.
Notes
- Use fresh cranberries for the best texture and flavor, but frozen (thawed and drained) or rehydrated dried cranberries work as well.
- Do not overmix the batter after adding flour to keep the bread tender and soft.
- You can increase orange flavor by adding a drop of orange oil in the batter if available.
- Let the bread cool sufficiently before glazing to prevent glaze from melting and running off.
- Line the loaf pan with parchment paper for easy removal of the bread.
Keywords: orange cranberry bread, cranberry bread, orange zest bread, holiday bread, citrus bread, moist bread, Greek yogurt bread, quick bread
