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Cranberry Orange Bread

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This easy, moist cranberry orange bread is packed with fresh and dried fruit, bright citrus flavor, and a tender crumb. Perfect for holiday mornings, brunch, or cozy afternoons, it’s a crowd-pleasing loaf that’s simple to make and endlessly adaptable.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour (210g)
  • 3/4 cup granulated sugar (150g)
  • 1/4 cup brown sugar, packed (50g)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, melted and cooled (115g) (substitute coconut oil for dairy-free)
  • 1/2 cup plain yogurt, room temperature (120g) (Greek or coconut yogurt for dairy-free)
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • Zest of 1 large orange
  • 1/4 cup fresh orange juice (60ml)
  • 1 cup fresh cranberries, chopped if large (120g; frozen ok, do not thaw)
  • 1/2 cup dried cranberries (60g)
  • 1/4 cup dried apricots or golden raisins, chopped (optional)
  • 1/2 cup chopped walnuts or pecans (optional, 50g)
  • For the glaze (optional):
  • 1/2 cup powdered sugar (60g)
  • 1–2 tablespoons fresh orange juice
  • More orange zest, for garnish

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan or line with parchment paper.
  2. In a medium bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
  3. In a large bowl, whisk together melted butter, yogurt, eggs, vanilla extract, orange zest, and orange juice until creamy.
  4. Gradually add dry ingredients to wet mixture, stirring gently with a spatula until just combined. Do not overmix.
  5. Fold in fresh cranberries, dried cranberries, and optional dried apricots/golden raisins and nuts. Ensure fruit is evenly distributed.
  6. Pour batter into prepared loaf pan and smooth the top.
  7. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean (some moist crumbs are okay). Tent with foil after 40 minutes if top browns too quickly.
  8. Cool bread in pan for 10-15 minutes, then transfer to a rack to cool completely before slicing.
  9. For optional glaze: Whisk powdered sugar and orange juice until smooth. Drizzle over cooled bread and sprinkle with orange zest. Let set before serving.

Notes

For extra moistness, add a splash more orange juice if batter seems dry. Toss cranberries in a tablespoon of flour to prevent sinking. Use room temperature eggs and yogurt for best texture. Almond flour or gluten-free blend can be substituted for gluten-free needs. Coconut oil and coconut yogurt work for dairy-free. Bake in muffin tins for individual portions (22-25 minutes).

Nutrition

Keywords: cranberry orange bread, fruit loaf, holiday bread, brunch, quick bread, easy loaf, moist bread, citrus bread, breakfast, snack

Find it online: https://jodierecipes.com/cranberry-orange-bread-recipe-easy-moist-loaf-packed-with-fruits/