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Moist Cranberry Orange Bread with Zesty Orange Glaze

A moist slice of cranberry orange bread topped with thick white glaze and whole cranberries.
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Bake this incredibly moist Cranberry Orange Bread, bursting with tart fresh cranberries and bright orange zest. Top it with a simple, zesty orange glaze for the perfect holiday quick bread treat.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large eggs
  • 1/2 cup sour cream or plain yogurt (for extra moisture)
  • 1 tablespoon orange zest (from about 1 large orange)
  • 1/4 cup fresh orange juice
  • 1 cup fresh or frozen cranberries, roughly chopped
  • 1/2 cup chopped walnuts (optional)
  • For the Glaze: 1 cup powdered sugar
  • For the Glaze: 2 tablespoons fresh orange juice

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set this dry mixture aside.
  3. In a large bowl, use an electric mixer or a whisk to cream together the softened butter and granulated sugar until light and fluffy. This step helps create a tender crumb.
  4. Beat in the eggs one at a time, mixing well after each addition.
  5. Mix in the orange zest and orange juice until just combined. Stir in the sour cream or yogurt until the batter is smooth.
  6. Gently fold the dry ingredients into the wet ingredients using a spatula. Mix only until you see no streaks of flour remaining. Do not overmix.
  7. Carefully fold in the chopped cranberries and walnuts, if using.
  8. Pour the batter into your prepared loaf pan and spread it evenly.
  9. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, loosely tent it with foil after 35 minutes.
  10. Let the bread cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
  11. Prepare the glaze: Whisk together the powdered sugar and 2 tablespoons of orange juice until smooth. Add more juice, a half teaspoon at a time, if the glaze is too thick.
  12. Once the bread is completely cool, drizzle the orange glaze evenly over the top. Allow the glaze to set before slicing and serving this holiday quick bread.

Notes

  • Using fresh cranberries provides the best tart burst against the sweet bread. If using frozen, do not thaw them first.
  • For a richer flavor, substitute the orange juice in the batter with Grand Marnier or another orange liqueur.
  • This loaf stays moist for several days, making it a great option for Christmas morning breakfast preparation ahead of time.

Nutrition

Find it online: https://sundayflavor.com/cranberry-orange-bread-recipe/