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Light Orange Cranberry Quick Bread with Vanilla Glaze

orange cranberry quick bread - featured image
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A bright, tangy, and sweet quick bread made with Greek yogurt for a lighter texture, studded with fresh cranberries and topped with a creamy vanilla glaze. Perfect for holiday mornings or a simple weekend treat.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (180g) Greek yogurt (full-fat or 2%)
  • 1 large egg
  • ¼ cup (60ml) vegetable oil
  • ¼ cup (60ml) fresh orange juice
  • 2 tablespoons orange zest
  • 1 ½ cups (170g) fresh or frozen cranberries
  • 1 tablespoon all-purpose flour (for tossing cranberries)
  • For the Vanilla Glaze:
  • 1 cup (120g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 2–3 tablespoons milk

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving an overhang on the two long sides. Grease the exposed ends of the pan.
  2. In a large bowl, whisk together 1 ¾ cups flour, ½ cup sugar, 1 ½ teaspoons baking powder, ¼ teaspoon baking soda, and ½ teaspoon salt.
  3. In a separate medium bowl, whisk together ¾ cup Greek yogurt, 1 large egg, ¼ cup vegetable oil, ¼ cup fresh orange juice, and 2 tablespoons orange zest until smooth and creamy.
  4. Pour the wet ingredients into the dry ingredients. Fold with a rubber spatula until just combined (a few lumps are fine). Do not overmix.
  5. Toss the cranberries with 1 tablespoon flour, then gently fold them into the batter. The batter will be very thick.
  6. Scrape the batter into the prepared loaf pan and spread evenly. Bake for 50-60 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent with foil at the 40-minute mark.
  7. Let the bread cool in the pan on a wire rack for 15 minutes. Then lift it out using the parchment sling and cool completely on the rack.
  8. For the glaze: Whisk together 1 cup powdered sugar, 1 teaspoon vanilla extract, and 2 tablespoons milk until smooth. Add more milk if needed for desired consistency.
  9. Drizzle the glaze over the cooled bread. Let set for 10-15 minutes before slicing.

Notes

For best results, use room temperature egg and yogurt. Tossing cranberries in flour prevents them from sinking. Do not overmix the batter. If using frozen cranberries, do not thaw. For a gluten-free version, use a 1:1 gluten-free baking blend. For dairy-free, use thick dairy-free yogurt and plant-based milk in the glaze.

Nutrition

Keywords: orange cranberry bread, quick bread, cranberry orange loaf, vanilla glaze, Greek yogurt bread, holiday bread, easy bread recipe

Find it online: https://lolaspoon.com/light-orange-cranberry-quick-bread-with-vanilla-glaze/