This Cranberry Orange Bread is sweet, moist, and perfectly dense. It's infused with so much orange flavor, has the perfect pop of tart cranberry flavor, and is topped with a simple and sweet orange glaze.
1cupsugar(200 grams) Use up to 1 ¼ cups for a sweeter bread
2large eggs
1teaspoonvanilla
¼cupfreshly squeezed orange juice(1 navel orange)
1 ½cupsall purpose flour(195-200 grams fluffed and levelled)
2teaspoonsbaking powder
½teaspoonsalt
zest of 1 orange(or 2, if you like things tangy!)
1cupfresh or frozen cranberries(*I like to halve the large ones so they incorporate more evenly)
Glaze
½cuppowdered icing sugar
1-2tablespoonsorange juice
Instructions
Preheat oven to 350 degrees F and lightly grease an 8×4″ (or 9×5″ -- it will bake a little more quickly) loaf pan (I recommend glass or light colored non-stick pan).
In a large bowl whisk together butter, yogurt and sugar. Add eggs, vanilla and juice and whisk until smooth.
Add flour, baking powder, salt and orange zest and stir just until combined. Fold in cranberries.
Spread into prepared loaf pan and dot with a few extra cranberries if desired.
Bake at 350 degrees F for 60-70 minutes, (covering loosely with foil after 40 minutes or when top is golden to prevent further browning), until a toothpick in the bread comes out clean or with moist crumbs.
Glaze
Gradually stir orange juice into powdered icing sugar until desired consistency is reached — you may not need all of the juice! For clean lines, you want a thicker glaze.
Drizzle over loaf before serving.Cool to room temperature before slicing and serving. Store leftovers in the fridge for up to 4-5 days.
Video
Notes
Tips and variations:*This recipe works great with any other citrus and any berries!*Frozen berries can slow down the baking time slightly -- watching for doneness is more important than the actual bake time as that can depend on oven, type and size of pan, elevation, etc. *Halving large cranberries will prevent that big pop of sour cranberry flavor when you bite into one -- this is easily done when fresh or frozen. *Tint the glaze pink by using cranberry juice instead of orange!