Cranberry Orange Bread with Simple Glaze (Print Version)
A moist cranberry orange quick bread with tart berries, fresh orange zest, yogurt, and a simple orange glaze.
# Ingredients:
For the loaf
01 -
1 3/4 cups plus 1 tablespoon (225 g) all-purpose flour, divided
02 -
2 teaspoons baking powder
03 -
1/2 teaspoon fine salt
04 -
1 cup (240 g) plain whole-milk yogurt
05 -
1 cup (200 g) granulated sugar
06 -
3 large eggs
07 -
2 tablespoons fresh orange zest, from about 2 oranges
08 -
1/4 cup (60 ml) fresh orange juice
09 -
1 teaspoon vanilla extract
10 -
1/2 cup (120 ml) vegetable oil
11 -
1 1/2 cups (150 g) fresh or frozen cranberries
For the simple glaze
12 -
1 cup (120 g) confectioners' sugar
13 -
2 to 3 tablespoons fresh orange juice
14 -
1 teaspoon finely grated orange zest, optional
# Instructions:
01 -
Heat the oven to 350 degrees F. Grease a 9x5-inch loaf pan and line it with parchment, leaving overhang on the long sides.
02 -
In a medium bowl, whisk 1 3/4 cups flour with the baking powder and salt until evenly combined.
03 -
In a large bowl, whisk the yogurt, sugar, eggs, orange zest, orange juice, vanilla, and oil until smooth and glossy.
04 -
Add the dry ingredients to the wet ingredients and fold with a spatula just until no dry flour remains.
05 -
Toss the cranberries with the remaining 1 tablespoon flour, then fold them gently into the batter.
06 -
Spread the batter into the prepared pan. Bake for 55-60 minutes, until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs.
07 -
Cool the bread in the pan for 15 minutes, then lift it onto a rack and cool completely. Whisk confectioners' sugar with orange juice and optional zest until thick but pourable, then drizzle over the loaf.
# Notes:
01 -
Best cooled completely before glazing and slicing.
02 -
Use frozen cranberries straight from the freezer for less bleeding.
03 -
Unglazed bread freezes better than glazed bread.