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Cranberry Orange Yogurt Bread

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 sweet fix.

Cranberry Orange Yogurt Bread

Easy Cranberry Orange Yogurt Bread Recipe

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.
Cranberry Orange Yogurt Bread

How to Make the Best Cranberry Orange Yogurt Bread Recipe

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.
  • Ingredients you’ll need to make homemade Cranberry Orange Yogurt Bread: All purpose flour, baking powder, salt, baking soda, granulated sugar, butter, fresh cranberries, orange juice and orange zest, plain Greek yogurt, vanilla extract, eggs, orange extract plus powdered sugar and heavy cream to make the glaze.
  • Kitchen gadgets you’ll need: A 9 x 5 inch loaf pan, a whisk, mixing bowls, measuring cups and spoons, a large rubber spatula or spoon to mix the batter. You can use a hand mixer to make the batter but it’s not necessary and mixes together well by hand.
  • You can substitute sour cream for yogurt in this recipe.
  • This bread was specifically designed to use fresh cranberries. Frozen cranberries could work but will need to be thawed and well drained before adding to the batter.
  • Rinse, pick over and dry the cranberries prior to adding them to the batter.
  • Store baked Cranberry Orange Yogurt Bread chilled for up to one week or freeze for up to 2 months. When freezing, thaw and glaze just before serving.
Cranberry Orange Yogurt Bread

More Cranberry Desserts and Sweets to Make

This cranberry sweet bread is so delicious you may find yourself going back over and over again to sneak another slice. More desserts and sweets using cranberries that you may also like to try:

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Cranberry Orange Yogurt Bread
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5 from 5 votes

Cranberry Orange Yogurt Bread

Prep Time10 minutes
Cook Time1 hour
Course: Bread
Cuisine: American
Keyword: cranberry-orange-yogurt-bread
Servings: 12 slices
Calories: 284kcal
Author: Melissa Sperka


  • 2 cup all-purpose flour
  • 1 cup granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 1/2 cup fresh cranberries
  • 1/2 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
  • 1/4 cup orange juice
  • 1 tsp orange zest


  • 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.


Serving: 1piece | Calories: 284kcal | Carbohydrates: 46g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 233mg | Potassium: 157mg | Fiber: 1g | Sugar: 28g | Vitamin A: 323IU | Vitamin C: 7mg | Calcium: 64mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!


  1. I have a question that’s been bugging me for awhile. Why are orange and lemon peels added for flavour in quick bread and muffin recipes? Why can’t you just use the juices? When I think of using peels in a recipe it make me think that pesticides
    are on the peels and going into the recipes. Hope you can answer this question because I want to leave the peels out and substitute juice and add extracts every time I think of making breads and muffins. Thank-you.

    1. If fruits are cleaned properly, there shouldn’t be concern about pesticides. Zest and juice isn’t interchangeable in any cake or bread recipe. Zest doesn’t add liquid but a punch of flavor whereas juice would factor into the liquid amounts overall. It’s your choice if you choose to omit the zest.

  2. 5 stars
    Baked this to take to friends for the first time. I ate 4 pieces right there and then. I only had craisins to use so I soaked them for an hour in coconut rum liquor and drained well . Cannot go wrong with this recipe! :->

  3. 5 stars
    This recipe is delicious! I’ve tried several orange cranberry bread recipes and they are never that great. This was so moist and delicious. Tastes like the ones I get from the local bakery. Thanks so much for sharing this awesome recipe! By the way, I used orange oil instead of extract and I chopped the cranberries lightly in the food processor so the flavor was awesome and cranberry was in every bite!

  4. This sounds and looks so good but i was wondering if i double the recipe would it be enough to make a 9×13 cake?

  5. 5 stars
    Hi, I made this bread for my mother & she loves it! I am wondering if you can give me the nutritional value, specifically for protein, carbs, & sugar. She is a diabetic & I want to make sure this is ok for her to have unsupervised…haha. Thank you.

  6. I plan on including this in gift baskets I’m making. Will they keep at room temp or do they need to be refrigerated?

  7. This looks delicious. I live at 6581′. Am I going to need to adjust for my altitude for this recipe?

    1. 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.

  8. 5 stars
    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!

  9. I have everything except the yogurt, no sour cream on hand either. How could I adjust the recipe to fix that-?

  10. 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)

  11. Melissa, could I use frozen cranberries seeing as the fresh are out of season now that the holidays are over?

    1. 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.

  12. Hey Thanks for your time..Do you think I could use fresh pineapple in the Cranberry-Orange Yogurt Bread instead of cranberries?Georgette Helton

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