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Moist Cranberry Orange Bread with Sweet Citrus Glaze

A close-up of moist cranberry orange bread, topped with a thick white glaze and whole cranberries.
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Bake this easy quick bread loaf bursting with fresh cranberries and bright orange zest. It stays moist and is topped with a simple orange glaze, making it perfect for holiday brunches or gifting.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large eggs
  • 1/2 cup plain Greek yogurt or sour cream
  • 1/4 cup fresh orange juice
  • 1 tablespoon fresh orange zest
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen cranberries (do not thaw if frozen)
  • 1/2 cup chopped pecans or walnuts (optional)
  • For the Glaze: 1 cup powdered sugar
  • For the Glaze: 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 mixture aside.
  3. In a large bowl, cream the softened butter and granulated sugar together until light and fluffy. This step helps create a tender crumb.
  4. Beat in the eggs one at a time, mixing well after each addition.
  5. Mix in the Greek yogurt (or sour cream), orange juice, orange zest, and vanilla extract until just combined.
  6. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just incorporated. Do not overmix the batter.
  7. Gently fold in the fresh or frozen cranberries and the optional nuts using a spatula.
  8. Pour the batter evenly into the prepared loaf pan.
  9. 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 40 minutes.
  10. Let the bread cool in the pan for 10 minutes before inverting it 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. Drizzle the orange glaze over the cooled bread before slicing and serving.

Notes

  • For the best moisture retention, use fresh cranberries. If using frozen, do not rinse or thaw them before adding them to the batter.
  • To maximize the citrus flavor, make sure to use fresh orange zest, not bottled extract.
  • This loaf freezes well. Wrap it tightly in plastic wrap and then foil once completely cooled. Thaw overnight on the counter.

Nutrition

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