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The Ultimate Moist Cranberry Orange Bread with Zesty Orange Glaze

Close-up of a loaf of cranberry orange bread, drizzled with white glaze, with one slice cut to show the moist interior.
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You make this moist quick bread using fresh cranberries and bright orange zest. This simple loaf cake recipe is perfect for holiday baking, breakfast, or brunch, and it includes a zesty citrus cranberry loaf glaze.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • Zest of 2 large oranges
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1/2 cup plain yogurt or sour cream
  • 1/2 cup orange juice, fresh squeezed
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen cranberries, roughly chopped
  • 1/2 cup chopped walnuts (optional)
  • For the Glaze: 1 cup powdered sugar
  • For the Glaze: 2 tablespoons orange juice

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this dry mixture aside.
  3. In a large bowl, combine the granulated sugar and orange zest. Use your fingers to rub the zest into the sugar until the mixture is fragrant and moist. This step releases the orange oils for maximum flavor.
  4. Add the eggs to the sugar mixture and whisk until combined.
  5. Whisk in the vegetable oil, yogurt (or sour cream), orange juice, and vanilla extract until the wet ingredients are smooth.
  6. Gradually add the dry ingredients to the wet ingredients, mixing only until just combined. Do not overmix the batter.
  7. Gently fold in the chopped cranberries and walnuts, if using.
  8. Pour the batter into the prepared loaf pan and spread evenly.
  9. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, loosely tent it with foil after 35 minutes.
  10. Let the bread cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
  11. While the bread cools, prepare the glaze: Whisk together the powdered sugar and 2 tablespoons of orange juice until smooth. Add more juice, a half teaspoon at a time, if the glaze is too thick.
  12. Drizzle the orange glaze over the cooled bread before slicing and serving.

Notes

  • If you use frozen cranberries, do not thaw them first; toss them with one tablespoon of the flour mixture before folding them into the batter to prevent sinking.
  • For a richer flavor, substitute the vegetable oil with melted butter, though the bread may be slightly less moist.
  • This bread stays moist for several days when stored tightly wrapped at room temperature.

Nutrition

Find it online: https://cheffinity.com/cranberry-orange-bread-recipe/