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Moist Cranberry Orange Bread with Easy Vanilla Glaze

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This moist cranberry orange bread with vanilla glaze is tender, tart, and citrusy, with burst cranberries and a glossy vanilla glaze. It’s an easy, crowd-pleasing quick bread perfect for holiday brunches or cozy weekends.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • 2 large eggs, at room temperature
  • ½ cup unsalted butter, melted and slightly cooled
  • ¾ cup full-fat Greek yogurt
  • ¼ cup fresh orange juice
  • 2 tablespoons orange zest
  • 1 teaspoon vanilla extract
  • 1 ½ cups fresh or frozen cranberries
  • 1 cup powdered sugar, sifted
  • 2–3 tablespoons whole milk or heavy cream
  • ½ teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides. Lightly grease exposed sides with butter or cooking spray.
  2. Zest the orange to get 2 tablespoons of zest, then juice it to get ¼ cup of juice. Set aside.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  4. In a large bowl, whisk sugar and eggs until pale and slightly thickened, about 1 minute. Add melted butter, Greek yogurt, orange juice, orange zest, and vanilla extract. Whisk until smooth.
  5. Pour dry ingredients into wet mixture. Fold gently with a rubber spatula until just combined (a few lumps are fine).
  6. Gently fold in cranberries (if frozen, add straight from freezer).
  7. Pour batter into prepared loaf pan and spread evenly. Bake for 55-65 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. If top browns too quickly, tent with foil at 40 minutes.
  8. Cool in pan for 15 minutes, then lift out using parchment and transfer to a cooling rack. Cool completely before glazing (about 1 hour).
  9. For the glaze: In a small bowl, whisk together sifted powdered sugar, vanilla extract, and a pinch of salt. Add milk or cream one tablespoon at a time until pourable but thick enough to coat the back of a spoon.
  10. Drizzle glaze over cooled bread. Let set for 10 minutes before slicing with a serrated knife.

Notes

For best results, use room temperature eggs and yogurt. Do not overmix the batter. If using frozen cranberries, add them straight from the freezer. Let the bread cool completely before glazing. Store in an airtight container at room temperature for up to 3 days. Freeze unglazed loaf for up to 3 months.

Nutrition

Keywords: cranberry orange bread, moist cranberry bread, vanilla glaze, quick bread, holiday bread, cranberry orange loaf

Find it online: https://cooksybite.com/moist-cranberry-orange-bread-with-easy-vanilla-glaze/