Cranberry Orange Bread Recipe

cranberry orange bread slices on a platter.

5 from 9 votes

Cranberry Orange Bread Recipe

The best Cranberry Orange Bread that bursts with fresh citrus flavor and tart cranberries, finished with a sweet orange glaze that adds a perfect balance.

Prep Time10

Cook Time50

Total Time1

Course: Dessert

Cuisine: American

Keyword: cranberry orange bread

Servings: servings

Author: Elena Davis

Ingredients

For the Cranberry Orange Bread:

2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
¼ cup plain yogurt
zest and juice from 1 large orange
½ cup 8 tablespoons unsalted butter, softened
1 cup granulated sugar
2 large eggs room temperature
1 teaspoon pure vanilla extract
1 ½ cups fresh cranberries rinsed and patted dry + toss with 1 tablespoon of flour

For the Orange Glaze:

1 cup powdered sugar
2 tablespoons freshly squeezed orange juice
1 teaspoon orange zest

Instructions

Make the Cranberry Orange Bread:

Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9 x 5 inch loaf pan or line it with parchment paper for easier removal.
Cream butter and sugar: In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy, about 3-5 minutes.
Add wet ingredients: Add the eggs and beat until fluffy. Then mix in the vanilla extract, orange zest, freshly squeezed orange juice, and yogurt. Mix to combine.
Whisk Flour Mixture: In a medium bowl, whisk together flour, baking powder, and salt.
Combine wet and dry ingredients: Add the flour mixture with the wet ingredients to the bowl. Stir to combine with a dough hook or spatula. Add the cranberries and fold until well combined. Avoid overmixing.
Pour batter into loaf pan: Spread the batter evenly into the prepared loaf pan and smooth the top with a spatula.
Bake: Bake the bread for 50-60 minutes or until a toothpick inserted into the center comes clean. If the top begins to brown too quickly, you can loosely cover the loaf with aluminum foil for the last 10-15 minutes of baking.
Cool the bread: Let the bread cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely before adding the glaze.

To Make the Orange Glaze:

Prepare the glaze: In a small bowl, whisk together the powdered sugar, freshly squeezed orange juice, and orange zest until smooth and slightly thick. If the consistency is too thin, add a little more powdered sugar or more orange juice.
Glaze the bread: Once completely cooled, drizzle the orange glaze generously over the top. Allow the glaze to set before slicing and serving. You can drizzle the glaze, or pour evenly over the top!

Notes

Use Fresh Orange Zest and Juice: Freshly grated orange zest and freshly squeezed juice provide the brightest, most natural citrus flavor. Avoid bottled juice for the best results.
Coat Cranberries in Flour: Toss the fresh or frozen cranberries in a tablespoon of flour before folding them into the batter. This prevents them from sinking to the bottom during baking.
Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to tough, dense bread due to excess gluten development.
Check for Doneness Early: Ovens vary, so start checking for doneness at the 50-minute mark. Insert a toothpick into the center—if it comes out clean or with a few crumbs, it’s done.
Add Glaze After Cooling: Wait until the bread is completely cooled before adding the orange glaze. If the bread is too warm, the glaze will melt and become runny.
Use Room Temperature Ingredients: Ensure your eggs, butter, and milk are at room temperature. This helps create a smooth batter and allows for even baking.

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