One of my all-time favorite holiday desserts is so easy to make! My orange cranberry bread recipe is full of plump, tart and juicy cranberries and flavored with lots of fresh orange zest. Plus, I glaze the cranberry loaf with a simple orange glaze! The bread is extra moist and tender, thanks to a Greek yogurt batter! You’ll love everything about this easy cranberry dessert!
My Orange Cranberry Bread Video Tutorial!
Watch my YouTube video recipe for step-by-step instructions on how to make this easy cranberry orange loaf! Want to receive new recipe emails in your inbox? Make sure to subscribe to my website emailing list and my YouTube channel and turn on notifications!
Ingredients for Cranberry Bread
You’ll love the intense and incredible flavor of orange and cranberries in this loaf recipe!
- Orange Zest: To add the maximum orange flavor, I add the zest of 1 large orange. Fresh orange zest is super aromatic and it’s going to make this cranberry loaf so delicious!
- Orange Juice: You can also use orange juice instead of lemon juice and add orange oil for more flavor.
- Greek Yogurt: the yogurt makes the bread extra moist and soft.
- Cranberries: For the cranberries, I prefer to use fresh berries. You can use frozen berries, but allow them to thaw first and drain off any excess liquids. If you’re in a pinch and have no fresh cranberries, dried cranberries can also be used. First, measure out about 1 cup of dried cranberries and place them into a mixing bowl. Pour hot water over the dried berries and let them stand for about 30 minutes, until they’re soft. Drain off the water and use the berries for the batter.
How to Make Orange Cranberry Bread
This orange cranberry bread is incredibly soft, moist and flavorful! I love the texture of the crumb and all the flavors! It’s made with a Greek yogurt-based batter. The yogurt, together with the melted butter, help keep the bread extra tender!
- Simply combine the yogurt, melted butter, lemon juice, vanilla, eggs and sugar in a big mixing bowl. Whisk the ingredients together for a few minutes until the eggs are well beaten.
- In a separate bowl, combine the dry ingredients: flour, baking powder and salt. Sift in the dry ingredients, then mix into the batter just until the flour is incorporated. Do not overmix the dry ingredients – this can cause the batter to become thick and gummy.
- Fold in the cranberries and orange zest, then transfer the prepared batter into a prepared loaf pan. Bake at 350F for approximately 50 to 60 minutes.
- Add the simple glaze once the cranberry loaf is done baking.
Baking the Bread
Once you have the simple batter ready to go, it’s time to bake this orange cranberry loaf! Make sure to preheat the oven first! I line an 8-inch loaf pan with parchment paper and spray the sides with a baking spray. You can also butter and flour the pan.
Transfer the batter into the prepared pan, then bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. If you want even more cranberries, add a few berries onto the top before baking! Once the loaf is done baking, remove it from the pan and cool on a wire rack.
Making the Easy Orange Glaze
This cranberry bread is so delicious all on its own but even better with a simple orange glaze! This easy glaze comes together in minutes and it’s made with fresh orange juice and orange zest. I like to juice the orange I used for the orange zest earlier into a large bowl, then I add the confectioner’s sugar and orange zest. Feel free to add more sugar or more juice to get it to the consistency you like.
Spoon the glaze over the semi-cooled orange cranberry loaf. I usually let mine cool for at least 30 minutes before adding the glaze, otherwise the heat just melts the glaze.
Enjoyed this easy and delicious cranberry dessert? Check out some of my other recipes you’re sure to enjoy!
- Almond Cherry Bread – super easy and delicious cherry bread with sliced almonds and almond glaze!
- Lemon Blueberry Bread: I use the same delicious batter for this loaf, just with blueberries and lemon! So delicious!
- Orange Cranberry Cake: this decadent holiday cake is made with cranberry orange cake layers and homemade cranberry sauce!
- Apple Cranberry Piroshki: I love these Russian hand pies filled with sweet apples and tart cranberries! These are a childhood favorite of mine!
- Russian Easter Bread (Kulich) – the most delicious, rich, buttery and flake sweet bread for Easter, with royal icing!
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Orange Cranberry Bread Recipe (video)
- ½ cup Greek yogurt
- ½ cup unsalted butter, melted
- ¼ cup lemon or orange juice
- 2 large eggs
- ½ tsp vanilla extract
- ¾ cup white granulated sugar
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- Zest from 1 large orange
- 1 ½ cups fresh cranberries
- 3 to 4 tbsp orange juice
- 1 cup confectioner’s sugar
- 1 tbsp orange zest
- Preheat the oven to 350F/177C. Line an 8-inch (20-cm) loaf pan with parchment paper and spray the sides with baking spray.
- In a large mixing bowl, combine the Greek yogurt, melted butter, lemon or orange juice, eggs, vanilla and sugar. Mix on medium speed for a few minutes, until the eggs are well beaten. In a separate bowl, combine the dry ingredients: flour, baking powder and salt. Sift the dry ingredients into batter, then mix in on medium speed for 30 seconds to 1 minute, just until the flour is incorporated. Do not over mix the batter.
- Next, fold in the zest of 1 large orange and the fresh cranberries (see my notes in the post above for instructions for using frozen or dried berries).
- Transfer the orange cranberry batter into the prepared loaf pan. Bake in the preheated oven for 50 to 60 minutes, until a toothpick inserted into the center comes out clean. The sides will be a rich, golden brown color. Remove the loaf from the pan once it’s done baking and cool on a wire rack.
- For the easy orange glaze, juice the large orange used for orange zest earlier. Add about 3 to 4 tablespoons into a mixing bowl and add the confectioner’s sugar. Add the orange zest and whisk until a smooth glaze forms. For a thicker glaze, add more sugar; for a thinner glaze, add more orange juice.
- Spoon the prepared glaze over the cooled cranberry loaf; cool for about 30 minutes before glazing. Once bread is cooled, store it well-wrapped in plastic at room temperature.