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The Ultimate Moist Cranberry Orange Bread with Zesty Orange Glaze (No Mixer Needed)

A bright yellow loaf of cranberry orange bread topped with white glaze and fresh cranberries.
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Bake this incredibly moist cranberry orange bread, bursting with bright citrus flavor and tart cranberries. This easy quick bread requires no mixer and is topped with a simple, zesty orange glaze, making it perfect for holiday brunches or breakfast treats.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large eggs
  • 1/2 cup plain yogurt or sour cream
  • 1/4 cup orange juice, fresh squeezed
  • 2 tablespoons orange zest (from 2 oranges)
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen cranberries, roughly chopped
  • 1/2 cup chopped walnuts (optional)
  • For the Glaze: 1 cup powdered sugar
  • For the Glaze: 2 tablespoons orange juice

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set this dry mixture aside.
  3. In a large bowl, cream the softened butter and granulated sugar together until light and fluffy. You can do this by hand with a sturdy whisk or wooden spoon.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the yogurt, orange juice, orange zest, and vanilla extract until just combined.
  5. Gradually add the dry ingredient mixture to the wet ingredients, mixing only until the flour streaks disappear. Do not overmix the batter.
  6. Gently fold in the chopped cranberries and walnuts, if using.
  7. Pour the batter evenly 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 carefully turning it out onto a wire rack to cool completely.
  10. While the bread cools, prepare the glaze: Whisk together the powdered sugar and orange juice until smooth. Add more orange juice, a half teaspoon at a time, if the glaze is too thick.
  11. Once the bread is completely cool, drizzle the zesty orange glaze over the top. Slice and serve.

Notes

  • If you use frozen cranberries, do not thaw them first; toss them directly into the batter to prevent color bleeding.
  • For an extra rich flavor, substitute the butter with 1/2 cup of melted coconut oil.
  • This cranberry orange bread stays moist for several days when stored tightly wrapped at room temperature.

Nutrition

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