Cranberry Orange Loaf Glaze (Printable)

Zesty loaf rich with cranberries and fresh orange, topped with a luscious 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

# Directions:

01 - Preheat oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper.
02 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
03 - In a large bowl, beat softened butter and granulated sugar until light and fluffy.
04 - Add eggs one at a time, then mix in Greek yogurt or sour cream, milk, orange zest, orange juice, and vanilla extract until smooth.
05 - Gradually fold in the dry mixture just until combined; avoid overmixing.
06 - Gently fold cranberries into the batter.
07 - Pour batter into prepared pan and smooth the surface evenly.
08 - Bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean. Tent with foil after 40 minutes if browning too fast.
09 - Allow loaf to cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
10 - Whisk together powdered sugar and orange juice until smooth and pourable.
11 - Drizzle glaze over cooled loaf and let set before slicing.

# Expert Advice:

01 -
  • The tartness of cranberries plays against bright citrus in a way that feels both elegant and deeply comforting.
  • It comes together in about 20 minutes of actual work, yet tastes like you spent all morning on it.
  • That glaze is barely a step, but it transforms the whole thing into something that looks bakery-worthy.
02 -
  • Overmixing the batter after adding flour is the number one thing that turns this from tender to dense—fold gently, even if it feels like you're not doing enough.
  • Room-temperature ingredients cream together better and distribute more evenly, which changes how the whole loaf bakes.
  • If your loaf browns too quickly on top, tent it loosely with foil after 40 minutes so the inside finishes baking without the outside burning.
03 -
  • If you're nervous about doneness, a toothpick should come out with a few moist crumbs clinging to it, not completely clean—carryover cooking will finish it as it cools.
  • Adding half a teaspoon of ground cinnamon to the dry ingredients deepens the whole thing without erasing the citrus, though it's optional depending on your mood.

Go Back