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Moist Cranberry Orange Bread with Zesty Glaze

A close-up of a freshly baked cranberry orange bread loaf topped with thick white glaze and whole cranberries.
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This recipe delivers a wonderfully moist Cranberry Orange Bread, balancing tart cranberries with bright orange zest. We top it with a simple, zesty orange glaze for a perfect holiday or breakfast treat.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Zest of 1 large orange
  • 1/4 cup fresh orange juice
  • 1/2 cup sour cream or plain Greek yogurt
  • 1 1/2 cups fresh or frozen cranberries, roughly chopped
  • 1/2 cup chopped walnuts (optional)
  • For the Glaze: 1 cup powdered sugar, 2 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, and salt. Set this aside.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. You do not need a mixer for this; a sturdy whisk works fine.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, orange zest, orange juice, and sour cream until just combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing only until the flour streaks disappear. Do not overmix the batter.
  6. Gently fold in the chopped cranberries and walnuts, if using.
  7. Pour the batter into the prepared loaf pan and spread evenly.
  8. 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 40 minutes.
  9. Let the bread cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
  10. Prepare the glaze: Whisk together the powdered sugar and 2 tablespoons of orange juice until smooth. Add more juice, a half teaspoon at a time, if the glaze is too thick.
  11. Drizzle the orange glaze over the cooled loaf before slicing and serving.

Notes

  • Using fresh cranberries provides the best tart flavor contrast. If using frozen, do not thaw them first; toss them in a tablespoon of flour before folding them into the batter to prevent sinking.
  • For an extra rich loaf, substitute the butter with 1/2 cup of melted butter and use cream cheese instead of sour cream.
  • This bread stays moist for several days when stored tightly wrapped at room temperature.

Nutrition

Find it online: https://carlacooking.com/cranberry-orange-bread-moist-zesty-glaze/