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Moist Cranberry Orange Bread with Zesty Glaze

Close-up of a moist slice of cranberry orange bread topped with white glaze and whole cranberries.
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This recipe produces a moist, tender cranberry orange loaf with a bright, tangy orange glaze. It is simple to make and perfect for breakfast or holiday serving.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • Zest of 1 large orange
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1/2 cup plain yogurt or sour cream
  • 1/4 cup fresh orange juice
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen cranberries
  • 1/2 cup chopped walnuts (optional)
  • For the Glaze: 1 cup powdered sugar
  • For the Glaze: 2 tablespoons fresh orange juice
  • For the Glaze: 1/2 teaspoon orange zest

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a standard 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this dry mixture aside.
  3. In a large bowl, combine the granulated sugar and orange zest. Rub the zest into the sugar with your fingers until the sugar is fragrant.
  4. Add the eggs, oil, yogurt, orange juice, and vanilla extract to the sugar mixture. Whisk until just combined.
  5. Add the dry ingredients to the wet ingredients. Mix with a spatula until just combined; do not overmix. A few streaks of flour are acceptable.
  6. Gently fold in the cranberries and walnuts, if using.
  7. Pour the batter into the prepared loaf pan.
  8. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the bread cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
  10. While the bread cools, prepare the glaze: Whisk together the powdered sugar, orange juice, and orange zest until smooth.
  11. Once the bread is completely cool, drizzle the glaze evenly over the top. Allow the glaze to set before slicing and serving.

Notes

  • If you use frozen cranberries, do not thaw them first; toss them with one teaspoon of flour before adding them to the batter to prevent sinking.
  • For an extra moist loaf, substitute the vegetable oil with melted unsalted butter.
  • If you prefer a less tart bread, lightly toss the cranberries with 1 tablespoon of sugar before folding them into the batter.

Nutrition

Find it online: https://whiskdaily.com/cranberry-orange-bread-moist-recipe/