Cranberry Orange Loaf Glaze (Print Version)

A moist loaf with tart cranberries and fresh orange flavor finished with a sweet citrus glaze.

# What You'll Need:

→ Loaf

01 - 2 cups all-purpose flour
02 - 1 ½ teaspoons baking powder
03 - ½ teaspoon baking soda
04 - ½ teaspoon salt
05 - 1 cup granulated sugar
06 - ½ cup unsalted butter, softened
07 - 2 large eggs
08 - ½ cup plain Greek yogurt or sour cream
09 - ¼ cup milk
10 - Zest of 1 large orange
11 - ¼ cup fresh orange juice
12 - 1 ½ cups fresh or frozen cranberries, halved if large
13 - 1 teaspoon vanilla extract

→ Glaze

14 - 1 cup powdered sugar, sifted
15 - 2 to 3 tablespoons fresh orange juice

# Step-by-Step Guide:

01 - Preheat oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
03 - In a large bowl, beat softened butter and granulated sugar until light and fluffy.
04 - Beat in eggs one at a time, then blend in yogurt (or sour cream), milk, orange zest, orange juice, and vanilla extract until smooth.
05 - Gradually fold in dry ingredients until just combined, being careful not to overmix.
06 - Gently fold in cranberries to distribute evenly.
07 - Pour batter into prepared pan and smooth the surface.
08 - Bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean. If browning too fast, loosely cover with foil after 40 minutes.
09 - Let the loaf rest in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10 - Whisk powdered sugar and orange juice until smooth and pourable.
11 - Drizzle glaze evenly over cooled loaf and allow it to set before slicing.

# Expert Suggestions:

01 -
  • The tartness of cranberries cuts through the sweetness in a way that feels bright, not cloying.
  • It stays moist for days thanks to the yogurt, so you can bake it ahead without worry.
  • The orange glaze soaks into the top just enough to create little pockets of citrus sweetness in every bite.
02 -
  • If you skip sifting the powdered sugar, the glaze will be lumpy and uneven.
  • Cutting large cranberries in half prevents them from sinking to the bottom and ensures they distribute evenly.
  • Room temperature butter and eggs blend more smoothly, creating a lighter texture.
03 -
  • Zest the orange before juicing it, it is nearly impossible to zest a juiced orange.
  • If your cranberries are frozen, do not thaw them before folding them in or they will bleed into the batter.
  • Let the loaf cool completely before glazing, or the glaze will slide right off and pool at the bottom.

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