1.75cupcranberries, coarsely choppedfresh or frozen, thawed
0.5cupchopped walnutsoptional
0.75cuppowdered sugarfor the glaze
3tbsporange juicefor the glaze
0.5tsporange zestfor the glaze
0.25tspvanilla extractoptional, for the glaze
Instructions
Preparation Steps
Heat oven to 350°F. Grease a 9×5-inch loaf pan and line with a parchment sling.
Whisk flour, sugar, baking powder, baking soda, salt, and orange zest in a large bowl.
Whisk orange juice, yogurt, eggs, vanilla, and melted butter in a separate bowl until smooth.
Fold the wet mixture into the dry just until no dry streaks remain; do not overmix.
Gently fold in cranberries and walnuts, if using.
Scrape batter into the pan and smooth the top.
Bake 50–60 minutes, until a tester in the center comes out clean. Tent with foil if browning early.
Cool 10 minutes in the pan, then lift out and cool on a rack until warm.
Stir powdered sugar, orange juice, zest, and vanilla until thick yet pourable. Drizzle over the loaf and let set.
Notes
Try swapping walnuts for pecans, or use 1 cup dried cranberries if fresh aren’t available. For extra orange punch, add a few drops of orange extract to the glaze. Store tightly wrapped at room temperature for 2–3 days or freeze slices up to 2 months.This recipe is an original creation inspired by classic Cranberry Orange Glaze Bread Recipe flavors. All ingredient ratios and instructions are independently developed.