Print

Light Orange Cranberry Quick Bread: Best Easy Glazed Recipe

orange cranberry bread - featured image
Print Recipe

This Light Orange Cranberry Quick Bread with Glaze is a tender, moist quick bread with pops of tart cranberry and a bright citrus glaze that soaks into the crumb. Made with Greek yogurt for a lighter texture, it’s perfect for breakfast, snack, or dessert.

Ingredients

Scale
  • 1 ¾ cups (210g) all-purpose flour
  • ⅔ cup (130g) granulated sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 tablespoons fresh orange zest
  • ½ cup (120ml) fresh orange juice
  • ½ cup (120g) plain Greek yogurt
  • ¼ cup (60ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (100g) fresh or frozen cranberries
  • 1 tablespoon flour for tossing cranberries
  • 1 cup (120g) powdered sugar
  • 2–3 tablespoons (30-45ml) fresh orange juice
  • ½ teaspoon orange zest
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving overhang on the long sides.
  2. Zest and juice oranges. You need 2 tablespoons zest total (reserve ½ teaspoon for glaze) and ½ cup juice.
  3. In a small bowl, toss cranberries with 1 tablespoon flour. If using frozen, keep frozen and toss just before adding to batter.
  4. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  5. In a medium bowl, whisk together orange zest, orange juice, Greek yogurt, vegetable oil, eggs, and vanilla until smooth.
  6. Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined—do not overmix. A few lumps are fine.
  7. Fold in floured cranberries with a few strokes until evenly distributed.
  8. 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 quickly, tent with foil after 40 minutes.
  9. Let bread cool in pan for 10 minutes, then lift out onto a cooling rack using parchment handles.
  10. While bread is still warm (not hot), make glaze: whisk together powdered sugar, 2 tablespoons orange juice, reserved orange zest, and a pinch of salt. Add more juice if needed for a thick but pourable consistency.
  11. Drizzle glaze over warm bread. Let cool completely on rack before slicing, about 1 hour.

Notes

Don’t overmix the batter—mix until flour just disappears. Room temperature ingredients matter for even texture. The toothpick test can be unreliable; use an instant-read thermometer (internal temp 200°F/93°C) for accuracy. Glaze while warm, not hot, for best absorption. Let bread cool completely before slicing to avoid gummy texture. Store wrapped at room temperature for up to 3 days. Freezes well unglazed for up to 3 months.

Nutrition

Keywords: orange cranberry bread, quick bread, glazed bread, cranberry orange loaf, easy bread recipe, breakfast bread, holiday bread

Find it online: https://forkifyfun.com/light-orange-cranberry-quick-bread-best-easy-glazed-recipe/