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Easy Orange Cranberry Quick Bread with Vanilla Glaze

orange cranberry quick bread - featured image
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A tender, bright quick bread bursting with tart cranberries and fresh orange zest, topped with a sweet vanilla glaze. Perfect for breakfast, snacks, or last-minute dessert.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (240g) plain Greek yogurt (full-fat or 2%)
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 2 tablespoons orange zest (from about 2 medium oranges)
  • ¼ cup (60ml) fresh orange juice
  • 1 teaspoon vanilla extract
  • 1 ½ cups (170g) fresh or frozen cranberries (do not thaw if frozen)
  • 1 cup (120g) powdered sugar, sifted if lumpy
  • 1 teaspoon vanilla extract
  • 2 to 3 tablespoons milk or cream

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or nonstick spray, then line with parchment paper, leaving an overhang on the long sides.
  2. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt for about 15 seconds to aerate. Set aside.
  3. In a larger bowl, whisk together Greek yogurt, vegetable oil, eggs, orange zest, orange juice, and vanilla extract until smooth and well combined, about 30 seconds.
  4. Pour dry ingredients into wet mixture. Fold gently with a rubber spatula until no streaks of flour remain. Do not overmix; a few lumps are fine.
  5. Add cranberries to the batter and fold in with 3 to 4 gentle strokes. Batter should be thick and scoopable.
  6. Scrape batter into prepared loaf pan, spread evenly, and tap pan on counter once or twice to release air bubbles.
  7. Bake on middle rack for 50 to 60 minutes. At 30 minutes, check top; if browning too fast, tent loosely with foil. Bread is done when a toothpick inserted in center comes out clean or with a few moist crumbs.
  8. Cool in pan for 10 minutes, then lift out using parchment overhang and transfer to a wire rack. Cool completely before glazing, about 1 hour.
  9. For glaze: In a small bowl, whisk together powdered sugar, vanilla extract, and 2 tablespoons milk or cream. Add third tablespoon only if needed for a thick but pourable consistency.
  10. Drizzle glaze over cooled bread. Let set for 10 to 15 minutes before slicing.

Notes

Do not overmix the batter to avoid dense bread. Use room temperature eggs. If using frozen cranberries, add them directly without thawing. Check for doneness starting at 50 minutes. Cool completely before glazing. Bread tastes even better the next day.

Nutrition

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

Find it online: https://dinadishes.com/easy-orange-cranberry-quick-bread-with-vanilla-glaze-2/