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Loaf of cranberry bread topped with white orange glaze and orange zest, three slices cut in front showing a soft golden crumb full of red cranberries, a halved orange beside it

Cranberry Bread with Orange Glaze

A moist cranberry orange quick bread made with oil and sour cream, stirred together by hand and finished with a simple orange glaze.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 1 hour
Total Time 2 hours 20 minutes
Servings: 12 slices
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the bread
  • 2 cups all-purpose flour 250 g, spooned and leveled, plus 1 tbsp for the cranberries
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup granulated sugar 200 g
  • 1 tbsp finely grated orange zest from about 1 large orange
  • 1/2 cup vegetable or canola oil 120 ml
  • 1 cup sour cream 230 g, or plain Greek yogurt
  • 2 large eggs room temperature
  • 2 tbsp fresh orange juice 30 ml
  • 2 tsp vanilla extract
  • 1 1/4 cups fresh or frozen cranberries 130 g, halved
For the orange glaze
  • 1 cup powdered sugar 120 g
  • 1 1/2 to 2 tbsp fresh orange juice

Method
 

  1. Heat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper, leaving an overhang on the long sides.
  2. Whisk the flour, baking powder and salt in a medium bowl. Toss the halved cranberries with 1 tablespoon of flour.
  3. In a large bowl, rub the orange zest into the sugar. Whisk in the oil, sour cream, eggs, orange juice and vanilla until smooth.
  4. Stir the dry ingredients into the wet just until no dry flour remains. Fold in the cranberries and spread the batter in the pan.
  5. Bake for 50 to 60 minutes, until a toothpick inserted in the center comes out clean. Cover loosely with foil for the last 10 to 15 minutes if the top browns too quickly.
  6. Cool in the pan for 20 minutes, then lift out and cool completely on a wire rack.
  7. Whisk the powdered sugar with 1 1/2 tablespoons of orange juice, adding more only if needed. Spoon over the cooled loaf and let set 15 to 20 minutes before slicing.

Notes

Storage: keep in an airtight container at room temperature or in the refrigerator for up to 4 days.
Freezing: freeze the cooled, unglazed loaf wrapped in plastic wrap and foil for up to 3 months. Thaw, bring to room temperature and glaze before serving.
Substitutions: Greek yogurt instead of sour cream; 1 cup dried cranberries instead of fresh; lemon juice instead of orange juice in the glaze. Use frozen cranberries straight from the freezer.
Muffins: bake in 12 lined muffin cups for about 20 to 25 minutes, until a toothpick comes out clean.
Nutrition is an estimate per slice, not a laboratory analysis.