Print

Light & Fresh Cranberry Orange Bread with Vanilla Glaze

cranberry orange bread - featured image
Print Recipe

This tender, fluffy quick bread combines tart cranberries with bright orange zest and a sweet vanilla glaze. It’s a lighter take on a classic, using yogurt for moisture and less sugar than most, making it perfect for breakfast, brunch, or a cozy snack.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • ⅔ cup (130g) granulated sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 tablespoons fresh orange zest
  • ⅓ cup (80ml) fresh orange juice
  • ½ cup (120g) plain Greek yogurt (full-fat or 2%)
  • ¼ cup (60ml) vegetable oil (or other neutral oil)
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (100g) fresh or frozen cranberries (if frozen, do not thaw)
  • 1 tablespoon all-purpose flour (for tossing cranberries)
  • 1 cup (120g) powdered sugar
  • 1 teaspoon vanilla extract
  • 2 to 3 tablespoons (30-45ml) milk

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 ends.
  2. Wash oranges. Zest them, then juice to get ⅓ cup. Set aside.
  3. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  4. In a larger bowl, whisk together orange zest, orange juice, Greek yogurt, vegetable oil, eggs, and vanilla extract until smooth and pale yellow.
  5. Pour dry ingredients into wet ingredients. Fold gently with a rubber spatula until just combined (a few lumps are fine). Do not overmix.
  6. Toss cranberries with 1 tablespoon flour in a small bowl. Gently fold into batter with a few strokes.
  7. Pour batter into prepared loaf pan and spread evenly. Bake for 50-60 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. If top browns too fast, tent with foil at 40 minutes.
  8. Cool in pan for 10 minutes, then lift out using parchment handles and transfer to a wire rack. Cool completely before glazing.
  9. For glaze: In a small bowl, whisk together powdered sugar, vanilla extract, and 2 tablespoons milk. Add more milk if needed until thick but pourable.
  10. Drizzle glaze over cooled bread. Let set for 15-20 minutes before slicing.

Notes

Room temperature ingredients matter for best texture. Do not overmix. For frozen cranberries, do not thaw; toss with flour before adding. Bread tastes even better on day two. Can be frozen unglazed for up to 3 months.

Nutrition

Keywords: cranberry orange bread, quick bread, vanilla glaze, holiday bread, brunch recipe, easy bread

Find it online: https://lucastable.com/light-and-fresh-cranberry-orange-bread-with-vanilla-glaze/