This Cranberry Orange Yogurt Bread is packed with seasonal flavors that can be enjoyed year-round. It doesn't require any special equipment to prepare and stays true to the nature of quick breads, there's no yeast involved. A yogurt infused homemade batter is filled with citrus zest and fresh cranberries. Serve a slice or two, any time of day you need a tasty sweetfix.
Cranberry Orange Yogurt Bread
Sweet breads are a year-round favorite at our house. I love to host tea parties and brunches, and I would be sorely remiss if some sort of sweet bread wasn't included on the menu. I particularly love making yogurt breads for the tang and texture yogurt lends to the batter.
Fresh Cranberries Seal the Deal
If you've never baked with fresh cranberries before this quick bread is a great place to start. I worked on this recipe until I felt it had just the right balance of sweet versus tart. The sweet orange infused glaze drizzled on top is a must. You may find yourself going back over and over again to sneak another slice of this sweet citrus infused cranberry bread. I know I do. Don't just stop there, if you'd like more cranberry recipes to enjoy checkout this recipe for Easy Cranberry Muffins from Eating on a Dime and Cranberry Orange Shortbread Cookies from Mom on Timeout.
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Helpful Kitchen Items:
Cranberry Orange Yogurt Bread
Servings: 12 slices
Ingredients
- 2 cup all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ tsp baking soda
- 1 ½ cup fresh cranberries
- ½ cup [1 stick] butter melted
- 1 cup 2% or whole milk plain Greek yogurt
- 3 large eggs
- 2 large oranges zested (around 3 Tbsp)
- 2 tsp pure orange extract
- 1 tsp pure vanilla extract
- Glaze: mix together until smooth
- 1 cup powdered sugar
- ¼ cup orange juice
- 1 tsp orange zest
Instructions
- Preheat the oven to 350°F. Butter a standard 9 x 5 x 3 inch loaf pan or spritz with cooking spray. Set aside.
- Sift together the all-purpose flour, sugar, baking powder, salt and baking soda.
- In a separate bowl, whisk together the melted butter, yogurt, eggs, orange zest, orange extract and and vanilla extract.
- By hand mix the wet ingredients into the dry ingredients until moistened. The batter will be thick. Gently fold the whole cranberries into the batter until they're evenly distributed.
- Spoon into the prepared loaf pan spreading the batter evenly.
- Bake for 50-60 minutes until golden and a tester inserted into the center comes back clean. Cool completely. (Tip: Check the bread at 50 minutes and lay a piece of aluminum foil on top if needed to prevent over browning)
- Cool in the pan for 30 minutes, then remove from the pan and onto a cooling rack to cool completely.
- To glaze, mix together the powdered sugar, orange juice and zest until the sugar is completely dissolved. Drizzle on top of the cranberry-orange bread.
Tried this recipe?Mention @melissassk or tag #melissassk!
My name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create.
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Sherril
I plan on making mini loaves will the cranberries cook or should I cut them in half
Melissa
Leave the cranberries whole.
Karla
I plan on including this in gift baskets I'm making. Will they keep at room temp or do they need to be refrigerated?
Melissa
Best kept chilled but, will keep at room temperature.
Cess
Thank you, this was a hit! Does it freeze well?
Melissa
Yes, it freezes well!
Cess
Thank you
Donna
Hi Melissa....I want to make mini loafs to use as gifts..any idea how many I might get out of one batch?
Melissa
Hi Donna, I think you'll get at least three, possibly four, out of one batch depending on how you divide the batter. Great idea!
Frieda Heatherly
This looks delicious. I live at 6581'. Am I going to need to adjust for my altitude for this recipe?
Melissa
Thank you. If you typically change baking times at your elevation, I would think you'd have to apply the same rule to this bread.
Stacy Hopkins
Do you think I could make this with almond flour or gluten free flour?
Melissa
While I haven't tested it, I'm guessing you could if you've had success swapping out all purpose for those flours in the past. If you try it, let us know how it goes.
Amy M.
This is really good. The bread texture is very tender. I added even more cranberries which I coated in flour so they don’t sink, 1/4 cup orange juice to batter and used the European yogurt I had on hand. I made as 8 mini loaves. I’ve eaten 2 by myself!
Melissa
Wonderful, thanks so much!
Adrienne
I have everything except the yogurt, no sour cream on hand either. How could I adjust the recipe to fix that-?
Melissa
One or the other is crucial to this recipe. I would suggest waiting until you have what you need.
Barbara Lay
Wondering if you could use dried cranberries? I have bags and bags of dried?
Melissa
I think you could, it would change the outcome but, you could.
Julia
Thanks! I just made this in muffin form. It is so delicious!!! I will definitely make again. (I used frozen cranberries and regular fat-free plain yogurt and had no issues)
Melissa
Oh great thanks for taking the time to let me know!
Laura H.
Melissa, could I use frozen cranberries seeing as the fresh are out of season now that the holidays are over?
Melissa
Laura, I usually make this bread with fresh but frozen should do fine. The baking time may take a bit longer, so just be aware of that and adjust as needed.
Melissa
Hi Linda, I love using yogurt in quick breads, it lends such a bright flavor to the batter. Of course, it's interchangeable with sour cream.
Linda
This sounds yummy Melissa. I'm not sure I've ever made a bread with yogurt. Will def give this a try. Thanks!
Melissa
Hi Georgette, I don't know honestly. However, I do have this maybe it will suit your taste more. https://www.melissassouthernstylekitchen.com/2014/07/hawaiian-pineapple-coconut-loaf.html
Georgette Helton
Hey Thanks for your time..Do you think I could use fresh pineapple in the Cranberry-Orange Yogurt Bread instead of cranberries?Georgette Helton