Moist Cranberry Orange Bread: 1 Festive Loaf

Oh, the holidays! That wonderful, cozy time of year just fills my kitchen with the best smells, doesn’t it? And for me, nothing screams festive like a slice of warm cranberry orange bread, especially when it’s got that bright, sweet citrus glaze. Trust me, this isn’t just any quick bread; it’s a little slice of winter magic. I remember after a particularly chilly Thanksgiving, I just wanted something comforting and bright, so I whipped this up. The combination of tart cranberries and zesty orange is just pure bliss, and that glaze? Heavenly! It’s the perfect treat for Christmas breakfast or even a thoughtful gift. You’re going to LOVE making this!

SAVE IT

Why You’ll Love This Cranberry Orange Bread Recipe

Seriously, you’re going to adore this recipe! It’s one of those easy wins that just makes your day better:

• So Easy! It comes together super fast, perfect for those busy holiday mornings or when you need a last-minute bake.
• Flavor Explosion! The tart cranberries and bright orange zest are a match made in heaven. So festive and delicious!
• Gorgeous & Festive: It looks like something straight from a fancy bakery, making it amazing for Christmas breakfast or to tuck into a gift basket.
• Super Moist: Thanks to the yogurt and orange juice, this bread stays incredibly moist, even days later!

Ingredients for the Perfect Cranberry Orange Bread

Alright, let’s gather our goodies! These are the stars of the show for our wonderfully moist and festive cranberry orange bread. Don’t fret, it’s all pretty standard stuff and easy to find!

• For the Bread:
• 2 cups all-purpose flour – the backbone of our loaf!
• 1 teaspoon baking soda – this gives our bread that lovely lift.
• 1/2 teaspoon salt – just enough to balance all those sweet and tart flavors.
• 1/2 cup (that’s 1 stick!) unsalted butter, softened – make sure it’s nice and soft, not melted!
• 1 cup granulated sugar – for that classic sweetness.
• 2 large eggs – our binders and moisteners.
• 1 teaspoon vanilla extract – a little hug of warmth.
• 1 cup plain yogurt or sour cream – THIS is the secret to how incredibly moist this bread stays!
• 1/2 cup fresh orange juice – for that amazing citrus punch.
• 1 tablespoon orange zest – don’t skip this, it’s where the bright flavor lives!
• 1 1/2 cups fresh or frozen cranberries, roughly chopped – I like to give them a little chop so they distribute nicely. Use them straight from the freezer if they’re frozen!
• For the Orange Glaze:
• 1 cup powdered sugar – sifted is best for a super smooth glaze.
• 2-3 tablespoons fresh orange juice – start with 2, add more if you need it!
• 1/2 teaspoon orange zest – just a hint more orange sunshine!

Essential Equipment for Making Cranberry Orange Bread

You don’t need anything too fancy for this delightful cranberry orange bread! Just your basic baking gear will do:

• A standard 9×5 inch loaf pan – this gives us that perfect loaf shape!
• A couple of mixing bowls – one for dry, one for wet ingredients.
• Whisks and spatulas – trusty tools for mixing and folding.
• A measuring cup and spoons – precision is key, even in quick breads!
• An electric mixer (handheld or stand) – makes creaming the butter and sugar a breeze.
• A wire cooling rack – essential for letting your masterpiece cool properly.

Step-by-Step Guide to Making Cranberry Orange Bread

Alright, let’s get baking! Making this cranberry orange bread is honestly super straightforward, and watching it bake up golden and delicious is half the fun. Follow these steps, and you’ll have a fantastic loaf in no time! It’s almost as satisfying as making a delicious baked parmesan zucchini or a quick creamy lemon pasta, but with a totally festive vibe!

Preparing the Cranberry Orange Bread Batter

First things first, get that oven preheated to 350°F (175°C) and give your 9×5 inch loaf pan a good grease and flour. We want our beautiful bread to pop out easily later! In one bowl, whisk together your flour, baking soda, and salt. Set that aside. Now, in a bigger bowl, cream together that softened butter and sugar until it looks light and fluffy – this is where we build the base for a tender crumb! Beat in your eggs one at a time, adding a splash of vanilla extract at the end. Then, in a separate little bowl, whisk together your yogurt (or sour cream!), the fresh orange juice, and all that lovely orange zest.

Folding in the Cranberries and Baking

Now for the magic! Alternately add your dry ingredients and your wet mixture (the yogurt/orange juice combo) to the creamed butter and sugar. Start and end with the dry stuff. Mix until it’s *just* combined – seriously, don’t overmix, or you’ll end up with a tough bread. A few streaks of flour are totally fine at this stage! Gently fold in your chopped cranberries. I like to give mine a rough chop so they’re not too big. Spoon all that gorgeous batter into your prepared pan and spread it out evenly. Pop it into the preheated oven and bake for about 50-60 minutes. You’ll know it’s done when a wooden skewer or toothpick inserted into the center comes out clean. Let it cool in the pan for about 10 minutes before you carefully turn it out onto a wire rack to cool completely. Patience here is rewarded!

SAVE IT

Making and Applying the Orange Glaze

While your gorgeous cranberry orange bread is cooling, let’s whip up that simple, irresistible orange glaze. In a small bowl, whisk together the powdered sugar, about 2 tablespoons of fresh orange juice, and that little bit of extra orange zest. Keep whisking until it’s smooth and lovely. If it seems too thick, add more orange juice, just a teaspoon at a time, until it’s perfect for drizzling. Once the bread is completely cool – and this is important, you don’t want a melty mess! – drizzle that beautiful glaze all over the top. Let it set for a few minutes, and there you have it, the most perfect festive loaf!

SAVE IT

Tips for the Best Cranberry Orange Bread

Okay, so you’ve made the bread, and it’s wonderful! But if you want to take your cranberry orange bread from great to absolutely spectacular, here are a few little tricks I’ve picked up. It’s all about those little details that make a big difference, just like Leo says over on the About page – it’s the little things that make food a feast!

Ingredient Substitutions for Cranberry Orange Bread

Don’t have exactly what the recipe calls for? No worries! Feel free to swap the plain yogurt for Greek yogurt for a tangier loaf, or even some buttermilk if you have it. If you’re out of fresh oranges, bottled juice works in a pinch, but you’ll miss a bit of that zing from the fresh zest. Just keep those flavor profiles in mind!

Achieving a Moist Cranberry Loaf

The secret to mega-moist cranberry loaf? Hands down, it’s the yogurt or sour cream! And please, *please* don’t overmix the batter once you add the flour. Mix just until it’s combined. Overworking the batter is the quickest way to a tough, dry cake. Trust me on this one!

SAVE IT

Storing and Reheating Your Cranberry Orange Bread

Got leftover cranberry orange bread? Lucky you! You can keep it fresh for a few days by wrapping it tightly in plastic wrap and storing it at room temperature. If you want it to last even longer, pop it in the fridge! For serious stashers, it freezes beautifully! Just wrap it up well in plastic and then foil. To reheat, just pop a slice in the microwave for about 15-20 seconds. Perfection!

Frequently Asked Questions about Cranberry Orange Bread

Got questions about whipping up this festive cranberry orange bread? I’ve got answers! Let’s clear everything up so your baking is smooth sailing.

Can I use dried cranberries in this recipe?

You can! If you use dried cranberries, they won’t break down as much. You might want to plump them up in warm water for about 10 minutes first, then drain well!

How do I get a smooth orange glaze?

The trick to a super smooth orange glaze is to start with sifted powdered sugar and add the liquid very gradually, whisking constantly until you get that perfect drizzling consistency.

Is this cranberry orange bread suitable for gifting?

Oh, absolutely! This loaf is a wonderful holiday baking gift. Just let it cool completely, glaze it, and wrap it up in pretty cellophane tied with a ribbon. It looks and tastes amazing!

Nutritional Information for Cranberry Orange Bread

Just so you know, this is an estimate! The exact numbers for your cranberry orange bread might change a bit depending on exactly what you use. But for a typical slice, you’re looking at about: 350 calories, 15g fat (9g saturated), 4g protein, 50g carbohydrates, and 35g of sugar. It’s a yummy treat to fuel your festive day!

Share Your Festive Cranberry Orange Bread Creations!

Alright, bakers! I absolutely *love* seeing your creations! If you whip up this cranberry orange bread, please leave a comment below and let me know how it turned out. Did you love the tang? Was the glaze perfect? If you have any questions, don’t hesitate to reach out via our contact page. Also, feel free to share your pics on social media – tag us so I can see your amazing festive treats! Check out our other recipes on the blog for more inspiration. And hey, if you loved it, a quick rating would be super appreciated!

Cranberry Orange Bread with Orange Glaze

Print Recipe

Save Recipe Recipe Saved

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A moist and festive quick bread bursting with cranberries and bright orange flavor, topped with a sweet citrus glaze. Perfect for holiday breakfasts, gifting, or a special winter treat.

• Author: Leo
• Prep Time: 20 min
• Cook Time: 60 min
• Total Time: 80 min
• Yield: 1 loaf (about 10-12 slices) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup plain yogurt or sour cream
• 1/2 cup fresh orange juice
• 1 tablespoon orange zest
• 1 1/2 cups fresh or frozen cranberries, roughly chopped
• For the Glaze:
• 1 cup powdered sugar
• 2–3 tablespoons fresh orange juice
• 1/2 teaspoon orange zest

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
2. In a medium bowl, whisk together the flour, baking soda, and salt.
3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. Beat in the eggs one at a time, then stir in the vanilla extract.
5. In a small bowl, combine the yogurt (or sour cream), orange juice, and orange zest.
6. Alternately add the dry ingredients and the wet ingredients to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
7. Gently fold in the chopped cranberries.
8. Pour the batter into the prepared loaf pan and spread evenly.
9. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
10. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
11. While the bread cools, prepare the glaze. In a small bowl, whisk together the powdered sugar, 2 tablespoons of orange juice, and orange zest until smooth. Add more orange juice, a teaspoon at a time, if needed to reach desired drizzling consistency.
12. Once the bread is completely cool, drizzle the orange glaze over the top.

Notes

• If using frozen cranberries, do not thaw them before adding to the batter.
• For a more intense orange flavor, you can add an extra teaspoon of orange zest to the batter.
• This bread freezes well. Wrap it tightly in plastic wrap and then in foil.

Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 35g
• Sodium: 250mg
• Fat: 15g
• Saturated Fat: 9g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 60mg