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.

Ingredients

Scale

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)

Instructions

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.
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.
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.
Make the Batter: Gradually whisk the dry ingredient blend into the wet ingredients until just combined. Avoid overmixing to keep the loaf tender.
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.
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.
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.
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.
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.
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.
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