There’s something utterly magical about the combination of cranberries and oranges that brings a burst of joy and flavor, especially when melded into a tender, moist bread. Our Cranberry Orange Bread recipe is a testament to this delightful union, offering a vibrant, tangy loaf that’s as pleasing to the eye as it is to the palate. Perfect for breakfast, a mid-afternoon snack, or a sweet ending to your day, this bread infuses the air with its citrusy aroma, promising every bite to be an unforgettable experience. Let’s embark on this baking journey together, creating a masterpiece that’s bound to become a cherished addition to your recipe collection.
Preparation Time: 20 minutes prep, 55 minutes baking, 15 minutes cooling – total of 1 hour and 30 minutes.
Servings: Yields one 9×5 inch loaf, serving 8-10 slices.
Ingredients
Essentials for the Bread:
- 1 1/2 cups + 1 extra tablespoon all-purpose flour (for dusting)
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 cup whole-milk yogurt (unflavored)
- 1 cup granulated sugar
- 3 large eggs
- 2 teaspoons finely grated orange zest
- A dash of pure vanilla extract
- 1/2 cup vegetable oil
- 1 1/2 cups cranberries (fresh or thawed from frozen)
Orange Elixir:
- 1/3 cup freshly squeezed orange juice
- 1/3 cup granulated sugar
Citrus Glaze:
- 1 cup sifted confectioners’ sugar
- 2 to 3 tablespoons freshly squeezed orange juice
Directions & How to Prepare
- Preparation: Preheat your oven to 350°F (175°C). Grease and flour a 9 x 5-inch loaf pan, shaking out any excess flour.
- Dry Mix: Sift together the flour, baking powder, and salt in a medium bowl and set aside.
- Yogurt Fusion: In a large bowl, vigorously whisk together the yogurt, sugar, eggs, orange zest, vanilla extract, and vegetable oil. Gradually fold in the dry ingredients, mixing until just combined.
- Berry Blend: Toss the cranberries with the extra tablespoon of flour in a separate bowl, then gently fold them into the batter, ensuring even distribution without crushing the berries.
- Bake: Pour the batter into the prepared loaf pan and bake for 50-55 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
- Orange Syrup: Combine the orange juice and sugar in a small saucepan over medium heat. Allow the mixture to simmer for about 3 minutes after the sugar has dissolved. Remove from heat.
- Syrup Soak: Once the bread is slightly cooled, use a toothpick to poke holes throughout. Generously brush the orange syrup over the top and sides, allowing it to soak in. Apply a second coat for extra moisture and flavor.
- Glaze: Whisk together the confectioners’ sugar and orange juice to create a thick glaze. Drizzle over the cooled loaf, letting it cascade down the sides. Wait 15 minutes for the glaze to set before slicing.
