Looking for the best Orange Cranberry Bread recipe? This yogurt bread is packed with cranberry and orange flavor and is perfect for parties. As a breakfast or lunch special, this bread is a great addition to any meal.
Why We Love Orange Cranberry Bread
-Delicious for Breakfast or Dessert: I could honestly eat a slice of this bread for breakfast or dessert and sometimes as an afternoon snack!
-Perfect for the Holidays: A delicious combination of sweet oranges and slightly tart cranberries, this delicious sweet bread is one of my favorite recipes for cranberry season.Always a welcome addition to the holiday table, this sweet treat makes a great recipe for making Thanksgiving and Christmas treats.
-Get the most out of these seasonal blueberries – Cranberries are only available for a limited time! You can freeze the fillings while they’re fresh and in season to bake this delicious bread all year round.
-Sweet Glaze Makes It Even Better – The sweet glaze is full of orange flavor and makes this bread extra special.
Ingredients
Per Loaf:
1 1/2 cups + 1 tablespoon all-purpose flour divided
2 teaspoons baking soda
1/2 teaspoon kosher salt
1 cup plain yogurt
1 cup sugar
3 large eggs
2 tablespoons coffee grated orange zest
1/2 tea spoon oon pure vanilla extract
1/2 cup vegetable oil
1 1/2 cups cranberries, fresh or frozen, thawed and rinsed
For the orange syrup:
1/3 cup freshly squeezed orange juice
1/3 cup sugar
For the orange icing:
1 cup powdered sugar, Set Acciato
2-3 Es tablespoons fresh orange juice
How To make Orange Cranberry B, read with Simple Glaze
-Preheat oven to 350 degrees F. Grease the bottom and sides of the 9×5 inch pan; Sprinkle with flour,
shaking off excess flour.
-In a medium bowl, combine flour, baking powder, and salt. put aside.
-In a large bowl, combine yogurt, sugar, eggs, orange zest, vanilla, and oil. Slowly mix the dry
ingredients into the wet. In another bowl, mix the cranberries with the remaining tablespoon of flour
and carefully fold into the batter.
-Pour the batter into the prepared pan and bake for 50-55 minutes or until a toothpick inserted into the
center of the loaf comes out with a few moist crumbs. Allow to cool on the pan for 10 minutes before
transferring the bread to the pan rack.
-While the bread is cooling, prepare the orange syrup in a small saucepan over medium-high heat.
Whisk together the orange juice and sugar until the sugar has completely dissolved. Once melted, cook
for another 3 minutes. Remove from the stove; put aside.
-Using a toothpick, poke holes in the top and sides of the warm bread. Brush the top and sides of the
bread with the orange syrup. Allow the syrup to soak into the cake and brush again. Let the bread cool
completely.
-For the orange icing, combine the powdered sugar with 2-3 tablespoons orange juice in a small bowl.
The mixture should be thick but runny. If the mixture is too stiff, add another tablespoon of orange juice.
Pour the orange frosting over the top of each bun and let it run down the sides. Allow the orange filling
to set for about 15 minutes before serving.
