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.
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. 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.
You may also like: Easy Cranberry Muffins and Cranberry Orange Shortbread Cookies.
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Helpful Kitchen Items:
Cranberry Orange Yogurt Bread
Prep Time10 mins
Cook Time1 hr
Servings: 12 slices
Ingredients
- 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
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.
Georgette Helton says
December 2, 2014 at 6:10 pmHey Thanks for your time..Do you think I could use fresh pineapple in the Cranberry-Orange Yogurt Bread instead of cranberries?Georgette Helton
Melissa says
December 2, 2014 at 6:19 pmHi 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
Linda says
December 3, 2014 at 1:00 amThis sounds yummy Melissa. I’m not sure I’ve ever made a bread with yogurt. Will def give this a try. Thanks!
Melissa says
December 3, 2014 at 1:37 amHi 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.
Laura H. says
January 13, 2016 at 9:59 amMelissa, could I use frozen cranberries seeing as the fresh are out of season now that the holidays are over?
Melissa says
January 13, 2016 at 11:07 amLaura, 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.
Julia says
May 11, 2016 at 9:05 pmThanks! 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 says
May 11, 2016 at 9:31 pmOh great thanks for taking the time to let me know!
Barbara Lay says
April 19, 2017 at 12:25 pmWondering if you could use dried cranberries? I have bags and bags of dried?
Melissa says
April 19, 2017 at 1:09 pmI think you could, it would change the outcome but, you could.
Adrienne says
January 5, 2018 at 2:25 amI have everything except the yogurt, no sour cream on hand either. How could I adjust the recipe to fix that-?
Melissa says
January 5, 2018 at 9:23 amOne or the other is crucial to this recipe. I would suggest waiting until you have what you need.