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Glazed cranberry orange bread loaf with a slice showing moist crumb

Cranberry Orange Bread (Moist Glazed Loaf with Fresh Orange)

A soft, moist cranberry orange loaf with real orange zest and juice, studded with tart cranberries and finished with a fresh orange glaze.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10 slices
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Bread
  • 2 cups all-purpose flour spooned and leveled
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine salt
  • 1 cup granulated sugar
  • 1 tbsp orange zest from 1 large orange
  • 3/4 cup fresh orange juice
  • 1/2 cup plain Greek yogurt room temperature
  • 1/2 cup unsalted butter melted and cooled
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 1 1/2 cups cranberries fresh or frozen, roughly chopped
  • 1 tbsp all-purpose flour for tossing cranberries
  • 1/2 cup chopped pecans optional
Orange Glaze
  • 1 cup powdered sugar
  • 2-3 tbsp fresh orange juice to thin
  • 1 tsp orange zest
  • 1/2 tsp vanilla extract optional

Method
 

  1. Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with a parchment sling, leaving overhang for easy lifting.
  2. In a large bowl, whisk the flour, baking powder, baking soda, salt, sugar, and orange zest until evenly combined.
  3. In a medium bowl, whisk the orange juice, Greek yogurt, melted butter, eggs, and vanilla until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir with a spatula just until no dry streaks remain. Do not overmix.
  5. Toss the chopped cranberries with 1 tablespoon flour to coat. Fold the cranberries (and pecans if using) into the batter with 2 to 3 gentle turns.
  6. Scrape the batter into the prepared pan and smooth the top. Tap the pan once on the counter to release any large air bubbles.
  7. Bake for 55 to 65 minutes, or until the top is deep golden and a toothpick inserted in the center comes out with a few moist crumbs. If the loaf is browning too quickly, tent loosely with foil at the 40-minute mark.
  8. Cool in the pan on a rack for 15 minutes, then lift out using the parchment and cool completely, about 1 hour, before glazing.
  9. For the glaze, whisk powdered sugar, 2 tablespoons orange juice, orange zest, and vanilla (if using) until smooth. Add the remaining juice only if needed for a thick but pourable consistency.
  10. Drizzle the glaze over the cooled loaf. Let it set for 20 minutes before slicing with a serrated knife.

Notes

Use frozen cranberries straight from the freezer; chop quickly and fold in to minimize color bleed.
Measure flour by spooning into the cup and leveling with a knife for the best texture.
If your kitchen is cold, warm the eggs in a bowl of lukewarm water for 5 minutes so they mix in smoothly.
For extra orange flavor, rub the zest into the sugar with your fingertips before mixing to release the oils.