Cranberry Orange Bread with Easy Glaze
A delightful balance of tart cranberries and zesty orange flavor, perfect for breakfast, snacks, or dessert.
Servings: 10 slices
Calories: 220kcal
Ingredients
Dry Ingredients
- 1.5 cups 1 ½ cups all-purpose flour plus 1 tablespoon for tossing cranberries
- 2 teaspoons 2 teaspoons baking powder
- 0.5 teaspoon ½ teaspoon coarse salt
Wet Ingredients
- 1 cup 1 cup whole milk yogurt
- 1 cup 1 cup sugar for the batter
- 3 large 3 large eggs
- 2 teaspoons 2 teaspoons grated orange peel from about 1 orange
- 0.5 teaspoon ½ teaspoon natural vanilla flavor
- 0.5 cups ½ cup vegetable oil
- 1.5 cups 1 ½ cups cranberries fresh or frozen
- 0.33 cups ⅓ cup fresh orange juice from about 2 oranges
For the Orange Syrup
- 0.33 cups ⅓ cup sugar for syrup
- 0.25 cups 2-3 tablespoons fresh orange juice for glaze
For the Glaze
- 1 cup 1 cup powdered sugar
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan and flour it, tapping out any excess flour.
- In a medium bowl, combine 1 ½ cups of all-purpose flour, baking powder, and salt. Set this mixture aside.
- In a large mixing bowl, whisk together the yogurt, sugar, eggs, grated orange peel, vanilla, and vegetable oil until well combined.
- Slowly add the dry ingredients to the wet mixture, stirring gently until just combined.
- In a separate bowl, toss the cranberries with the additional tablespoon of flour to prevent them from sinking. Fold them gently into the batter.
Baking
- Pour the batter into the prepared loaf pan and bake for 50-55 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Making the Orange Syrup
- In a small saucepan over medium heat, combine ⅓ cup of fresh orange juice and ⅓ cup of sugar. Stir until the sugar dissolves, then simmer for 3 more minutes.
- Once the bread has cooled slightly, poke small holes into the top and sides of the loaf. Pour the orange syrup over the bread, letting it soak in for extra moisture and flavor.
Preparing the Glaze
- For the orange glaze, whisk together 1 cup of powdered sugar and 2-3 tablespoons of fresh orange juice until you reach a thick but pourable consistency.
- Drizzle the glaze over the loaf and let it set for about 15 minutes before slicing.
Notes
Use fresh cranberries for best flavor, but frozen will work too. When zesting your orange, only take the bright orange part of the peel. Consider adding chopped walnuts or pecans for extra crunch.