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Ultra Moist Cranberry Orange Bread with Zesty Orange Glaze

A thick slice of moist cranberry orange bread topped with a thick white glaze, sitting on a white plate.
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Bake this easy, bakery-style quick bread featuring a perfect balance of tart fresh cranberries and bright orange zest. It stays moist for days and is topped with a sweet citrus glaze, making it ideal for holiday gatherings or gifting.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1/2 cup plain Greek yogurt or sour cream
  • 1/4 cup fresh orange juice
  • 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 pecans or walnuts (optional)
  • For the Glaze: 1 cup powdered sugar
  • For the Glaze: 2-3 tablespoons fresh 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, salt, and cinnamon. Set aside.
  3. In a large bowl, cream together the granulated sugar, brown sugar, and softened butter until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition.
  5. Mix in the Greek yogurt (or sour cream), orange juice, orange zest, and vanilla extract until just combined.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Do not overmix.
  7. Gently fold in the chopped cranberries and nuts, if using.
  8. Pour the batter into the prepared loaf pan and spread evenly.
  9. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, loosely tent it with foil after 35 minutes.
  10. Let the bread cool in the pan for 15 minutes before carefully inverting it onto a wire rack to cool completely.
  11. Prepare the glaze: Whisk the powdered sugar and 2 tablespoons of orange juice together until smooth. Add more juice, one teaspoon at a time, until you reach a thick but pourable consistency.
  12. Drizzle the orange glaze over the cooled bread. Allow the glaze to set before slicing and serving.

Notes

  • For best results and maximum moisture, use fresh cranberries and zest two whole oranges.
  • If using frozen cranberries, do not thaw them before adding them to the batter.
  • This bread freezes well. Wrap the cooled, unglazed loaf tightly in plastic wrap and then foil for up to three months. Glaze before serving.

Nutrition

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