Cranberry Orange Bread Recipe

This Cranberry Orange Bread is simple to make, very moist, and has a tasty orange glaze on top. Great for dessert or breakfast!

Easy Blueberry Muffins Recipe


SERVINGS: 1 LOAF FOR THE CRANBERRY ORANGE BREAD: – 2 cups (250 grams) all-purpose flour (spooned & leveled) – 2 teaspoons baking powder – 1/2 teaspoon salt – 1/2 cup (120ml) vegetable or canola oil – 1 cup (200 grams) granulated sugar – 1 cup (230 grams) sour cream (or plain Greek yogurt) – 2 large egg – 2 tablespoons (30 ml) fresh orange juice – 2 teaspoons orange zest – 2 teaspoons pure vanilla extract – 1 and 1/4 cups (130 grams) fresh cranberries , chopped (I cut mine in half, then measured them) FOR THE ORANGE GLAZE: – 1 cup (120 grams) powdered sugar – 1.5 -2 tablespoons (23-30ml) fresh orange juice


Heat the oven to 350°F (177°C). Spray a 9x5-inch loaf pan with nonstick cooking spray. Keep aside. Mix flour, baking powder, and salt in a large bowl. Set aside.

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Whisk oil, sugar, sour cream, eggs, orange juice, zest, and vanilla extract in a separate bowl until combined. Mix dry ingredients with wet ingredients until just combined. Next, gently fold in chopped cranberries.

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Bake the batter in the loaf pan at 350°F (177°C) for 50–60 minutes or until a toothpick inserted into the center comes out clean. Cover the last 10–15 minutes of baking with foil to avoid overbrowning.

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Cool the loaf pan for 20 minutes after removing it from the oven. Cool on a wire rack after carefully removing from the loaf pan.

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Mix confectioners' sugar and orange juice after bread cools. Whisk 1.5 tbsp orange juice. Slowly add orange juice to thicker mixtures. Drip but set glaze on bread. Sprinkle powdered sugar on thin glaze.

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Pour and spread glaze on bread with a spoon. The glaze should harden after 15–20 minutes.

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also see

also see

Whole Wheat Pancakes Recipe