I made a test loaf of cranberry orange bread and ate most of it before I remembered to take a photo for the recipe. The second loaf was even better, and this time I waited for it to cool so I could slice and photograph a tidy loaf. This bread is best thought of as a dessert-style quick bread—sweet, tender, and fragrant with orange—but it also works perfectly for breakfast with coffee, as an afternoon treat with a smear of butter, or as a small dessert after a meal. Cranberry orange bread evokes holiday flavors and the bright contrast of tart cranberries and sweet orange makes it a welcome addition to seasonal tables or any time you want an easy, comforting baked good.
Cranberry Orange Bread
Ingredients:
- 12 oz fresh or frozen cranberries
- 1/2 cup granulated sugar (for soaking berries)
- 1/2 cup orange juice (for soaking berries)
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 cup granulated sugar (for batter)
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup orange juice (for batter)
- 1 1/2 tablespoons orange zest (about 1 medium orange)
- 3/4 cup plain yogurt (Greek yogurt works well)
Instructions
Preheat the oven to 350°F (175°C). Grease a standard 9x5x3-inch loaf pan or line it with parchment for easy removal.
Place the cranberries in a medium bowl with 1/2 cup sugar and 1/2 cup orange juice. Stir to combine and let them soak while you prepare the batter; this softens the berries slightly and infuses them with orange flavor.
In a large bowl, whisk together the flour, baking powder, 1/2 cup sugar, and salt until evenly mixed. In a separate bowl, beat the egg well and stir in 1/2 cup orange juice, the orange zest, and the yogurt until smooth.
Fold the wet ingredients and the soaked cranberries (including any remaining juice) into the dry ingredients. Use a spatula to scrape down the sides and mix just until combined; avoid overmixing to keep the loaf tender. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake at 350°F for about one hour, or until a cake tester or toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns quickly, tent loosely with foil during the last 10–15 minutes. Once baked, poke a few small holes in the top with the tester or a toothpick to help the glaze absorb if using one.
Glaze
In a small bowl, whisk about 1 cup powdered sugar with 1 tablespoon water. Add a splash or two of orange juice until you reach a drizzling consistency. When the loaf has cooled slightly, run a knife around the pan edge and invert the pan to release the bread. Place the loaf right-side up on a serving plate and drizzle the glaze over the top. Allow the glaze to set briefly before slicing.
Tips and Variations
- Quantity of cranberries: Twelve ounces of cranberries yields a generous amount of fruit in each slice. If you prefer fewer berries or want a more uniformly-textured loaf, reduce the cranberries slightly. Conversely, add more orange zest for a brighter orange flavor without changing baking time.
- Yogurt: Plain or Greek yogurt adds moisture and a subtle tang. Sour cream can be substituted in equal measure if preferred.
- Sweetness: Adjust sugar to taste. If using sweeter orange juice varieties, you may reduce the sugar by a tablespoon or two.
- Add-ins: For extra texture and flavor, fold in 1/3 cup chopped toasted nuts (pecans or walnuts) or a handful of white chocolate chips for a sweeter finish.
- Storage: Store wrapped at room temperature for two days or refrigerate for up to a week. Slices can be frozen for longer storage; thaw before serving.
This cranberry orange bread is versatile and forgiving, ideal for bakers of all levels. It balances bright citrus and tart berries with a tender crumb, making it a welcome addition to holiday brunches, potlucks, or a simple weekend baking project. Enjoy warm slices plain or with a thin spread of butter, and savor how the flavors remind you of special occasions without requiring complicated steps.
