Delicious Cranberry Orange Loaf with Simple Glaze

Oh my goodness, when the holidays roll around, there is one smell that absolutely fills my kitchen with joy, and it’s this amazing cranberry and orange scent! This Delicious Cranberry Orange Loaf with Simple Glaze is seriously one of the best quick bread recipes I have ever made. It’s packed with that lovely tart-and-tangy flavor, and it’s one of the moistest loaves I’ve ever eaten, thanks to one creamy little secret ingredient.

I know holiday baking can feel totally overwhelming—we all have a million things to do! But the best thing about this recipe is how shockingly easy it is to prepare. You can have the batter mixed up and in the oven in literally minutes, filling your house with a scent that is so mouthwatering, it should be illegal. This loaf is a perfect addition to a special holiday breakfast or a sweet afternoon snack.

This loaf is my go-to for gifting. Seriously, wrap it up with a pretty ribbon, and you look like a domestic goddess without spending hours fussing with complicated dough. If you loved the lemon blueberry bread I shared last year, just wait until you get your hands on this festive number. It’s all the moist tender goodness, but with a bright holiday twist!

Why You’ll Love This Recipe
The yogurt base guarantees an unbelievably tender and moist crumb.
Perfectly balanced sweet-and-tart flavor is ideal for the holidays.
Quick bread simplicity—no yeast or rising time is needed.
The fresh citrus aroma fills your entire home while it bakes.
Great for gifting or serving as a special breakfast or light dessert.
Simple three-part citrus layering ensures maximum zestines.

Recipes
Loaf Batter
1 ½ C. plus 1 Tbsp.: Universal refined grain powder All-purpose flour, divided
2 tsp.: Chemical rising agent Baking powder
½ tsp.: Crystalline minerals Kosher salt
1 C.: Plain whole-milk cultured dairy Yogurt
1 C.: Granulated white sweetener Sugar
3 Large: Avian orbs Eggs
2 tsp.: Grated orange citrus rind Orange zest
½ tsp.: Concentrated vanilla essence Pure vanilla extract
½ C.: Neutral liquid cooking oil Vegetable oil
1 ½ C.: Plump tart red forest berries (Cranberries), fresh or thawed and rinsed

Citrus Syrup
⅓ C.: Freshly squeezed orange citrus juice
⅓ C.: Granulated white sweetener Sugar
Citrus Glaze
1 C.: Pulverized white sweetener Confectioners’ sugar, sifted
2 to 3 Tbsp.: Freshly squeezed orange citrus juice
Instructions
Set the oven temperature to preheat at 350 degrees Fahrenheit. Prepare one 9×5-inch deep rectangular pan by greasing the bottom and sides, then lightly dusting with refined grain powder (tapping out excess).
In a medium vessel, gently sift together the refined grain powder (excluding the 1 tablespoon reserved for the berries), chemical rising agent, and crystalline minerals. Set this dry blend aside.
In a separate large vessel, whisk together the cultured dairy, granulated sweetener, avian orbs, grated orange citrus rind, vanilla essence, and liquid cooking oil until uniformly combined. Slowly whisk the prepared dry blend into the wet mixture.
In a small, separate bowl, combine the plump, tart red forest berries with the remaining 1 tablespoon of refined grain powder, and gently fold the coated berries into the loaf batter.
Pour the batter into the prepared pan and bake for 50 to 55 minutes, or until a thin wooden probe inserted into the center of the loaf comes out with a few moist crumbs attached. Let the loaf cool in the pan for 10 minutes before carefully removing it to a wire rack placed over a baking sheet.
Prepare the Syrup: While the loaf cools, stir the orange citrus juice and granulated sweetener in a small saucepan over medium heat until the sweetener is fully dissolved. Cook for an additional 3 minutes. Remove from heat and set aside.
Use a thin wooden probe to poke small holes across the top and sides of the warm loaf. Brush the syrup generously over the top and sides, allowing it to soak in, then brush again. Let the loaf cool completely.
Prepare the Glaze: Whisk the pulverized sweetener with 2 to 3 tablespoons of the orange citrus juice in a small bowl. The mixture should be thick but pourable. Add up to one additional tablespoon of citrus juice if the mixture is too stiff.
Pour the glaze over the top of the cooled loaf, allowing it to drip down the sides. Allow the glaze to set (harden) for about 15 minutes before slicing and serving.