Orange Cranberry Bread
Moist and flavorful Orange Cranberry Bread made with fresh fruit and a hint of citrus. A delightful treat for breakfast, brunch, or anytime you crave something sweet and tangy.
Servings: 8
Calories: 355kcal
Ingredients
For the loaf:
- ½ cup plain Greek yogurt
- ½ cup unsalted butter melted
- ¼ cup orange juice
- 2 large eggs
- ½ teaspoon vanilla extract
- ¾ cup granulated sugar
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- Zest of 1 large orange
- 1 ½ cups fresh cranberries
For the glaze:
- 3 tbsp orange juice may use up to 4 tbsp
- 1 cup confectioners’ sugar
- 1 tablespoon orange zest
Instructions
- Preheat the oven to 350°F. Line an 8-inch loaf pan with parchment paper. Spray the sides with baking spray.
- In a large bowl, whisk together the Greek yogurt, melted butter, orange juice, eggs, vanilla, and sugar until smooth and well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt. Sift the dry mixture into the wet ingredients.
- Mix on medium speed for 30–60 seconds. Don't over mix and blend until just combined.
- Gently fold in the orange zest and cranberries.
- Transfer the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- While the loaf cools, prepare the glaze. Whisk together the orange juice, confectioners’ sugar, and orange zest until smooth. Adjust consistency with more sugar for a thicker glaze or more juice for a thinner glaze.
- Once the loaf has cooled, spoon the glaze evenly over the top. Let set for about 30 minutes before slicing.
- Then the bread is ready to slice, serve and enjoy!
Notes
Fresh cranberries give the best flavor and texture.
Frozen cranberries may also be used. If using frozen, thaw first and drain off any excess liquid.
If fresh or frozen cranberries aren’t available, substitute with 1 cup dried cranberries. Soak them in hot water for 30 minutes to soften, then drain before folding into the batter.
Store any leftovers in an airtight container at room temperature for 2-3 days or refrigerate for up to 1 week.
Nutrition
Calories: 355kcal | Carbohydrates: 56g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 72mg | Sodium: 175mg | Potassium: 95mg | Fiber: 1g | Sugar: 35g | Vitamin A: 444IU | Vitamin C: 8mg | Calcium: 75mg | Iron: 1mg