Cranberry Orange Bread

Course Bread, Breakfast, Dessert

Cuisine American, Southern

Keyword cranberry-orange-bread-recipe, cranberry-orange-yogurt-bread

Prep Time 10

Cook Time 1

Total Time 1 10

Servings slices

Calories 284kcal

Author Melissa Sperka

Preheat the oven to 350°F. Butter a standard 9x5x3-inch loaf pan or spritz with cooking spray. Set aside.
Use a whisk to sift together the all-purpose flour, sugar, baking powder, salt and baking soda in a large bowl.
In a separate medium bowl, whisk together the melted butter, yogurt, eggs, orange zest, orange extract and and vanilla extract.
By hand mix the wet ingredients into the flour mixture stirring until fully moistened. The batter will be thick. Gently fold the whole cranberries into the batter until they're evenly distributed.
Spoon the batter into the prepared loaf pan spreading the batter evenly.
Bake for 50-60 minutes until golden brown and a tester inserted into the center of the bread 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 wire rack to cool completely.
Glaze: Stir together the powdered sugar, orange juice and zest until the sugar is completely dissolved. Drizzle on top of the cranberry-orange bread.

Sour Cream: You can substitute sour cream for yogurt in this recipe.
Nuts: You could add nuts to the batter. Use chopped walnuts, almonds or pecans.
Alternate Pans: You can divide the batter into four 5-inch loaf pans or two 8-inch loaf pans. The baking time is directly related to the size of the pans so adapt the time and always check the center with a toothpick prior to removing from the oven.
Dried Cranberries: This recipe was designed to use fresh tart cranberries. That said, you could adapt this recipe using dried cranberries when they aren't available.
Gluten Free Flour: You can make this bread using your favorite brand of gluten free flour in a 1:1 ratio.