Cranberry Orange Bread with Simple Glaze

This cranberry orange bread with simple glaze is sweet, tangy, and perfect for holiday mornings or cozy afternoon snacks. The loaf is moist and tender from yogurt, with bright orange zest and juicy cranberries in every slice. A warm orange syrup soaks into the bread for extra flavor, and a shiny orange glaze on top makes it feel like a bakery treat. It’s just as good for breakfast with coffee as it is for dessert after dinner. Bake a loaf to share at Thanksgiving, Christmas, or anytime fresh cranberries are calling your name.

Ingredients

• 1 1/2 cups + 1 tablespoon all-purpose flour, divided
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1 cup plain whole-milk yogurt
• 1 cup sugar
• 3 large eggs
• 2 teaspoons grated orange zest
• 1/2 teaspoon pure vanilla extract
• 1/2 cup vegetable oil
• 1 1/2 cups cranberries, fresh or frozen, thawed and rinsed

For the orange syrup:

• 1/3 cup freshly squeezed orange juice
• 1/3 cup sugar

For the orange glaze:

• 1 cup confectioners’ sugar, sifted
• 2 to 3 tablespoons fresh orange juice

Directions

1. Preheat the oven to 350°F. Grease the bottom and sides of a 9×5-inch loaf pan, dust with flour, and tap out the excess.
2. In a medium bowl, sift together 1 1/2 cups flour, baking powder, and salt; set aside.
3. In a large bowl, whisk together the yogurt, sugar, eggs, orange zest, vanilla, and vegetable oil until smooth.
4. Slowly whisk the dry ingredients into the wet ingredients just until combined.
5. In a small bowl, toss the cranberries with the remaining tablespoon of flour, then gently fold them into the batter.
6. Pour the batter into the prepared loaf pan and bake for 50–55 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached. Cool in the pan on a wire rack for 10 minutes.
7. While the loaf cools slightly, make the orange syrup by stirring the orange juice and sugar together in a small saucepan over medium heat until the sugar dissolves; continue cooking for 3 minutes, then remove from heat.
8. Carefully remove the warm loaf from the pan and place it on a wire rack set over a baking sheet. Use a toothpick to poke holes in the top and sides, then brush with the orange syrup, letting it soak in; repeat until most or all of the syrup is used. Let the loaf cool completely.
9. To make the orange glaze, whisk together the confectioners’ sugar and 2–3 tablespoons orange juice in a small bowl until thick but pourable, adding a little more juice if needed.
10. Pour the glaze over the cooled loaf, letting it drip down the sides, and allow it to set for about 15 minutes before slicing and serving.

Prep Time: 20 minutes | Cooking Time: 55 minutes | Total Time: 75 minutes
Kcal: 320 kcal | Servings: 10

Tips

For the best texture, don’t overmix the batter once you add the dry ingredients—stir just until combined, and toss the cranberries with flour so they stay evenly distributed instead of sinking.

Let the loaf cool completely before glazing so the syrup has soaked in and the glaze can set nicely; store leftover slices tightly wrapped at room temperature for 1–2 days or in the refrigerator for up to 5 days.

FAQ

Can I use frozen cranberries?
Yes, just thaw and rinse them first, then pat dry and toss with the tablespoon of flour before folding into the batter.

Can I use Greek yogurt instead of regular yogurt?
You can use plain Greek yogurt; if it’s very thick, you can thin it slightly with a tablespoon or two of milk.

Do I have to make both the syrup and the glaze?
The loaf is good without them, but the syrup adds moisture and flavor, and the glaze makes it extra special—use one or both depending on how sweet you like it.

Can I bake this as mini loaves or muffins?
Yes, just adjust the baking time—start checking mini loaves around 25–30 minutes and muffins around 18–22 minutes.

Can I make it ahead for the holidays?
Absolutely; bake, soak with syrup, and glaze the loaf, then store well wrapped. It keeps nicely for a day or two and slices beautifully for serving.