Can I use frozen cranberries?

Yes. Do not thaw. Fold them in straight from the freezer to prevent tinting the batter.

Can I skip the glaze?

You can, but I recommend keeping it. The orange glaze adds a fresh, zesty finish that complements the berries.

What if I only have dried cranberries?

Soak them in warm orange juice for 10 minutes. Drain and pat dry before folding in.

Absolutely. Bake a day in advance and glaze the morning you plan to serve. I often do this when I’m also preparing a second seasonal loaf like Pumpkin Banana Bread .

How do I scale for gifting?

Double the recipe and bake in two pans, or use mini pans and shorten the bake time. For variety, add a second recipe that travels well such as Pumpkin Streusel Bread .

Orange Cranberry Bread with Simple Glaze

Description

This Orange Cranberry Bread is bright, festive, and perfect for holiday brunches, dessert trays, or homemade gifts. Made with Greek yogurt, fresh orange zest, and tart cranberries, it’s moist, flavorful, and easy to glaze for a bakery-style finish.

Ingredients

Scale

Wet Ingredients:
½ cup Greek yogurt
½ cup unsalted butter, melted
¼ cup orange or lemon juice
2 large eggs
½ teaspoon vanilla extract
Dry Ingredients:
¾ cup white granulated sugar
1½ cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
Zest from one large orange
1½ cups fresh cranberries
For the Orange Glaze:
3 to 4 tablespoons orange juice
1 cup confectioner’s sugar
1 tablespoon orange zest

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Instructions

Preheat oven to 350°F (177°C). Line an 8-inch loaf pan with parchment and lightly spray the sides.
In a large bowl, whisk together Greek yogurt, melted butter, orange juice, eggs, vanilla, and sugar until smooth.
In a separate bowl, whisk flour, baking powder, and salt. Sprinkle into the wet ingredients and stir gently until just combined.
Fold in orange zest and cranberries. If using frozen cranberries, do not thaw. If using dried, soak in warm orange juice for 10 minutes and drain.
Pour the batter into the prepared pan. Bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean.
Cool in the pan for 10 minutes, then lift to a rack and cool completely.
Whisk orange juice, confectioner’s sugar, and zest for the glaze. Drizzle over the cooled loaf and let set before slicing.

Notes

Use room-temperature eggs and yogurt for a smooth batter. Toss cranberries with a little flour to prevent sinking. Store unglazed loaf tightly wrapped at room temperature for up to 2 days, or freeze for up to 3 months. Glaze just before serving.

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

Nutrition

Serving Size: 1 slice
Calories: 240
Sugar: 18g
Sodium: 135mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 3g
Cholesterol: 45mg