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The Ultimate Moist Cranberry Orange Bread with Zesty Orange Glaze

A moist slice of cranberry orange bread topped with white glaze and fresh cranberries.
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This recipe translates professional baking secrets into an easy, moist cranberry orange bread. You get the perfect balance of tart cranberries and bright orange zest, finished with a simple, sweet orange glaze. It is a straightforward quick bread recipe perfect for holiday baking or gifting.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1 large egg, room temperature
  • 1/2 cup vegetable oil
  • 1/2 cup plain yogurt or sour cream
  • 1/4 cup fresh orange juice
  • 2 tablespoons orange zest (from 2 oranges)
  • 1 cup fresh or frozen cranberries, roughly chopped
  • 1/2 cup chopped walnuts (optional)
  • For the Glaze:
  • 1 cup powdered sugar
  • 2 tablespoons fresh 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 soda, and salt. Set this dry mix aside.
  3. In a large bowl, whisk the granulated sugar and egg until combined. Add the oil, yogurt, orange juice, and orange zest. Mix until the wet ingredients are smooth.
  4. Add the dry ingredients to the wet ingredients. Mix only until just combined. Do not overmix; a few streaks of flour are fine. Overmixing develops gluten, which makes quick bread tough.
  5. Gently fold in the chopped cranberries and walnuts, if using.
  6. Pour the batter into your prepared loaf pan and spread evenly.
  7. 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.
  8. Let the bread cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
  9. While the bread cools, prepare the glaze: Whisk the powdered sugar and 2 tablespoons of orange juice together until smooth. Add more juice, a half teaspoon at a time, if the glaze is too thick.
  10. Once the bread is completely cool, drizzle the orange glaze evenly over the top. Let the glaze set before slicing.

Notes

  • If you use frozen cranberries, do not thaw them first. Toss them with one tablespoon of the flour mixture before adding them to the batter; this keeps them from sinking to the bottom of the loaf.
  • For a richer flavor, substitute the vegetable oil with melted, cooled butter.
  • This is a great recipe for using fresh cranberries in baking, providing that tart and sweet bread experience.

Nutrition

Find it online: https://kitchenslang.com/cranberry-orange-bread-recipe-moist-glaze/