Looking for the best Cranberry Orange Bread recipe? This cranberry and orange-flavored yogurt toast is packed of flavor and perfect for the holidays. This bread is a great accompaniment to any meal, whether it’s for breakfast or lunch.
I could eat a slice of this bread for breakfast, dessert, or even a snack in the middle of the afternoon.
Perfect for the holidays – When cranberries are in season, my favorite dish to make is this lovely sweet bread, which blends sweet oranges and slightly tart cranberries. This recipe is fantastic for making seasonal desserts for Thanksgiving and Christmas, and it is always well received on a holiday table.
Use Up Those Seasonal Cranberries—Cranberries are only available in supermarkets for a limited time! To make this delicious bread all year, freeze any extras while they are still in season and fresh.
This is enhanced by the sweet glaze, which is flavored with orange and makes the loaf feel more special.
Ingredients
1 1/2 cups plus 1 tablespoon all-purpose flour (for the loaf)
a teaspoon of baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 cup sugar
Three large eggs
2 teaspoons grated orange zest
1/2 teaspoon pure vanilla essence
Vegetable oil (50 mL)
1 1/2 cups cranberries, fresh or frozen, thawed and drained
TO MAKE THE ORANGE SYRUP:
1 cup freshly squeezed orange juice FOR THE ORANGE SYRUP
Sugar content of 30 g
TO MAKE THE ORANGE GLAZE:
2 to 3 teaspoons freshly squeezed orange juice
1 cup confectioners’ sugar, sifted
Making Cranberry Orange Bread with a Simple Glaze
Preheat the oven to 350 degrees F. Grease the bottom and sides of one 9 x 5-inch loaf pan. Flour should be added and any surplus should be tapped out.
In a medium mixing basin, combine the flour, baking powder, and salt.
In a large mixing basin, combine the yogurt, sugar, eggs, orange zest, vanilla extract, and oil. Gradually combine the dry and wet components. In a separate bowl, combine the cranberries and the last tablespoon of flour, then gently fold them into the batter.
After 50 to 55 minutes of baking, a toothpick inserted into the center of the loaf should come out with a few moist crumbs attached. Fill the prepared pan halfway with the batter. Allow the loaf to cool in the pan for 10 minutes before moving it to a wire rack set atop a baking sheet.
While the loaf cools, make the orange syrup in a small saucepan over medium heat. Orange juice and sugar are mixed together and swirled until the sugar dissolves completely. Heat for further 3 minutes after it has dissolved. Remove from the heat and put aside.
Using a toothpick, poke holes in the top and sides of the hot bread. Apply the orange syrup to the top and sides of the bread. Allow the cake to absorb the syrup before applying a second coat. Allow the bread to cool completely.
In a separate bowl, combine the confectioners’ sugar and a couple tablespoons of the orange juice to form the orange glaze. The mixture should be thick but pourable. If the mixture is too stiff, add up to a tablespoon more orange juice. The orange glaze should be drizzled over the top and sides of each loaf. Allow the orange glaze to dry for about 15 minutes before serving.
