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The Ultimate Moist Cranberry Orange Bread with Zesty Orange Glaze

A close-up of a freshly baked loaf of moist cranberry orange bread topped with a thick white citrus glaze.
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Create a wonderfully moist cranberry orange bread that balances tart cranberries with bright orange zest. This easy quick bread recipe is perfect for holiday brunches or a special breakfast treat, topped with a simple, zesty orange glaze.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • Zest of 2 large oranges
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large eggs
  • 1/2 cup orange juice, fresh squeezed preferred
  • 1/2 cup plain yogurt or sour cream
  • 1 1/2 cups fresh or frozen cranberries, lightly floured
  • 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 soda, and salt. Set this dry mixture aside.
  3. In a large bowl, cream the softened butter and granulated sugar together until light and fluffy. This step incorporates air, which helps keep the bread moist.
  4. Beat in the eggs one at a time, mixing well after each addition.
  5. Stir in the orange zest and the 1/2 cup of orange juice until just combined.
  6. Alternate adding the dry ingredient mixture and the yogurt (or sour cream) to the wet ingredients, beginning and ending with the dry ingredients. Mix only until the flour streaks disappear. Do not overmix; overmixing develops gluten and makes the bread tough.
  7. Gently fold in the floured cranberries and the optional walnuts using a rubber spatula. Coating the cranberries in flour helps prevent them from sinking to the bottom of the loaf.
  8. Pour the batter into the prepared loaf pan and spread it evenly.
  9. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs attached.
  10. Let the bread cool in the pan for 10 minutes before carefully turning it out 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. Once the bread is completely cool, drizzle the orange glaze over the top. Slice and serve your homemade cranberry orange bread.

Notes

  • If you use frozen cranberries, do not thaw them first; toss them directly in the flour before adding them to the batter.
  • For an extra bright citrus flavor, you can substitute 1/4 cup of the orange juice with Grand Marnier or another orange liqueur in the batter.
  • This loaf stays moist for several days when stored tightly wrapped at room temperature.

Nutrition

Find it online: https://tastethisplate.com/cranberry-orange-bread-recipe-moist-zesty/