Cranberry Orange Loaf with Simple Glaze Recipe

Introduction

This delicious Cranberry Orange Loaf combines tart cranberries with bright citrus flavors for a perfect balance of sweet and tangy. With a moist texture and a simple glaze, it’s an ideal treat for breakfast or dessert that’s easy to make at home.

Ingredients

• 1 ½ cups plus 1 tablespoon all-purpose flour, divided
• 2 teaspoons baking powder
• ½ teaspoon kosher salt
• 1 cup plain whole-milk yogurt
• 1 cup granulated sugar
• 3 large eggs
• 2 teaspoons grated orange zest
• ½ teaspoon pure vanilla extract
• ½ cup vegetable oil
• 1 ½ cups fresh or thawed and rinsed cranberries
• ⅓ cup freshly squeezed orange juice
• ⅓ cup granulated sugar (for syrup)
• 1 cup confectioners’ sugar, sifted (for glaze)
• 2 to 3 tablespoons freshly squeezed orange juice (for glaze)

Instructions

1. Step 1: Preheat the oven to 350°F. Grease a 9×5-inch loaf pan and lightly dust it with flour, tapping out any excess.
2. Step 2: In a medium bowl, sift together the all-purpose flour (reserve 1 tablespoon for the cranberries), baking powder, and kosher salt. Set aside.
3. Step 3: In a large bowl, whisk the yogurt, granulated sugar, eggs, orange zest, vanilla extract, and vegetable oil until well combined. Gradually whisk in the dry ingredients until just incorporated.
4. Step 4: In a small bowl, toss the cranberries with the reserved 1 tablespoon of flour. Gently fold the cranberries into the batter.
5. Step 5: Pour the batter into the prepared pan and bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Cool in the pan for 10 minutes, then transfer to a wire rack.
6. Step 6: To make the syrup, combine ⅓ cup orange juice and ⅓ cup granulated sugar in a small saucepan. Heat over medium, stirring until the sugar dissolves. Cook for 3 more minutes, then remove from heat.
7. Step 7: Using a toothpick, poke small holes all over the warm loaf. Brush the syrup generously over the top and sides, letting it soak in. Repeat brushing once more, then let the loaf cool completely.
8. Step 8: For the glaze, whisk the sifted confectioners’ sugar with 2 to 3 tablespoons of orange juice until thick but pourable. Add a little extra juice if it’s too stiff.
9. Step 9: Pour the glaze over the cooled loaf, allowing it to drip down the sides. Let it set for about 15 minutes before slicing and serving.

Tips & Variations

• For a nutty crunch, add ½ cup chopped walnuts or pecans to the batter along with the cranberries.
• Try using blood oranges for a sweeter, deeper citrus flavor.
• Swap plain yogurt for Greek yogurt to make the loaf richer and denser.
• If fresh cranberries aren’t available, dried cranberries can be used but omit the flour coating step to prevent clumping.

Storage

Store the cooled loaf wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week or freeze for up to 2 months. Reheat slices gently in the microwave or enjoy chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries in this loaf?

Yes, frozen cranberries work well. Be sure to thaw and rinse them first, then toss with flour as directed to prevent sinking.

How can I tell when the loaf is done baking?

Insert a toothpick or thin wooden skewer into the center of the loaf. When it comes out clean or with just a few moist crumbs, the loaf is ready.

Cranberry Orange Loaf with Simple Glaze Recipe

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★★★★★

4.8 from 314 reviews

• Author: Hugo
• Total Time: 1 hour 10 minutes
• Yield: 1 loaf (about 10–12 slices) 1x
• Diet: Vegetarian

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Description

This delicious Cranberry Orange Loaf is a moist, tangy, and sweet quick bread bursting with fresh cranberries and bright orange flavor. It features a tender crumb enhanced by yogurt and vegetable oil, finished with a zesty orange glaze that adds a beautiful, glossy sweetness. Perfect for breakfast, brunch, or an anytime snack, this loaf is sure to impress with its vibrant colors and balanced flavors.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 ½ cups plus 1 tablespoon all-purpose flour, divided
• 2 teaspoons baking powder
• ½ teaspoon kosher salt

Wet Ingredients

• 1 cup plain whole-milk yogurt
• 1 cup granulated sugar
• 3 large eggs
• 2 teaspoons grated orange zest
• ½ teaspoon pure vanilla extract
• ½ cup vegetable oil

Fruit

• 1 ½ cups fresh or thawed and rinsed cranberries

Syrup

• ⅓ cup freshly squeezed orange juice
• ⅓ cup granulated sugar

Glaze

• 1 cup sifted confectioners’ sugar
• 2 to 3 tablespoons freshly squeezed orange juice (plus up to 1 additional tablespoon if needed)

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Instructions

1. Prepare Oven and Pan: Preheat your oven to 350°F. Grease a 9×5-inch deep rectangular loaf pan thoroughly on all sides, then dust it with flour, tapping out any excess to prevent sticking.
2. Sift Dry Ingredients: In a medium mixing bowl, sift together the all-purpose flour (except 1 tablespoon reserved for the berries), baking powder, and kosher salt. Set this mixture aside for later incorporation.
3. Combine Wet Ingredients: In a large bowl, whisk the whole-milk yogurt, granulated sugar, eggs, grated orange zest, vanilla extract, and vegetable oil together until the mixture is smooth and homogenous.
4. Make the Batter: Gradually whisk the dry ingredient blend into the wet ingredients until just combined. Avoid overmixing to keep the loaf tender.
5. Coat Cranberries and Fold In: In a small bowl, toss the cranberries with the reserved 1 tablespoon of flour to prevent them from sinking. Gently fold the coated cranberries into the batter until evenly distributed.
6. Bake the Loaf: Pour the batter into the prepared pan, spreading it evenly. Bake for 50 to 55 minutes, or until a thin wooden skewer inserted in the center comes out with a few moist crumbs.
7. Cool Slightly: Allow the loaf to cool in the pan for 10 minutes, then remove carefully and place on a wire rack laid over a baking sheet to catch any drips.
8. Prepare Orange Syrup: While the loaf cools, combine the orange juice and granulated sugar in a small saucepan over medium heat. Stir until the sugar is dissolved and cook for an additional 3 minutes. Remove from heat.
9. Brush Syrup on Loaf: Using a wooden skewer, poke small holes in the top and sides of the warm loaf. Generously brush the syrup all over the loaf twice, allowing it to soak in between applications. Let the loaf cool completely.
10. Make the Glaze: Whisk together the confectioners’ sugar with 2 to 3 tablespoons of freshly squeezed orange juice until thick but pourable. Add up to 1 more tablespoon of juice if the glaze is too stiff.
11. Glaze the Loaf: Pour the glaze evenly over the top of the cooled loaf, letting it drip down the sides. Allow the glaze to set for about 15 minutes before slicing and serving.

Notes

• Make sure the cranberries are well coated with flour to avoid sinking to the bottom of the loaf.
• Use fresh or properly thawed cranberries for best texture and flavor.
• The orange glaze can be adjusted in consistency by adding more or less orange juice to suit your preference.
• Allow the loaf to cool completely before glazing for the best results.
• Store the loaf in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Category: Baking
• Method: Baking
• Cuisine: American

Keywords: cranberry orange loaf, quick bread, citrus loaf, glazed loaf, cranberry bread, orange zest, holiday bread, moist loaf, breakfast bread