Orange Cranberry Bread
Prep time
Cook time
Total time
A moist orange flavored loaf with pops of fresh tart cranberries with a sweet orange glaze drizzled over the top.
Recipe type: Bread
Cuisine: American
Serves: 12 - 15 slices
  • 1½ cups all-purpose flour
  • 2 tsp. baking powder
  • ½ tsp. salt
  • 1 cup granulated sugar
  • 3 eggs
  • 1 cup greek yogurt 0%, plain
  • ½ cup canola oil
  • 2 tbsp. orange zest (from 2 oranges)
  • ⅓ cup orange juice (from 2 oranges)
  • 1 cup cranberries, fresh or frozen
  • Glaze:
  • 1½ cups powdered sugar
  • 3 tbsp. orange juice
  1. Preheat oven to 350 degrees
  2. Grease 9 x 5 loaf pan or 3 mini loaf pans with cooking spray or butter; set aside.
  3. In a medium bowl, whisk together flour, baking powder and salt; set aside.
  4. In a large bowl, beat together sugar and eggs until light, pale yellow in color. Beat in yogurt and canola oil. Whisk in orange zest and orange juice. Fold in flour mixture until just incorporated. Do not over mix. Gently fold in cranberries.
  5. Pour batter into prepared baking pan. Bake in oven for 30 - 35 minutes for mini loafs or 50 - 60 minutes in large loaf pan. Insert a toothpick in center and when it comes out clean it's done. (If getting to brown on top, lightly place aluminum foil over top.
  6. Let cool for about 15 minutes. Take out of baking pan and let cool completely on a cooling rack.
  7. While cooling,; to make the glaze; in a bowl, add powdered sugar and orange juice; whisk until consistency you like. Pour or drizzle over bread.
  8. Can be frozen for up to 3 months or store in the refrigerator in an airtight container.
I had about half the glaze left over, since I drizzled it over the top of the bread.
Nutrition Information
Serving size: 1 slice Calories: 218 Fat: 9 Carbohydrates: 28 Sugar: 17 Sodium: 188 Fiber: 1 Protein: 5 Cholesterol: 42
Recipe by Peanut Butter and Peppers at