- 1/2 cup granulated sugar
- 1/2 cup freshly squeezed orange juice (about 2–3 oranges)
Step-by-Step Instructions
1. Preheat the Oven
- Preheat your oven to 350°F (175°C).
- Grease a 9x5-inch loaf pan and line it with parchment paper, leaving an overhang on the sides for easy removal.
2. Prepare the Dry Ingredients
- In a medium mixing bowl, whisk together 1 1/2 cups of the flour, baking powder, and salt. Set aside.
3. Make the Batter
- In a large mixing bowl, whisk together the yogurt, sugar, eggs, orange zest, and vanilla extract until smooth.
- Gradually stir in the dry ingredients, mixing just until no streaks of flour remain. Be careful not to overmix.
- In a small bowl, toss the cranberries with the remaining 1 tablespoon of flour to coat them lightly. This prevents them from sinking to the bottom of the loaf.
- Gently fold the floured cranberries into the batter.
4. Bake
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake in the preheated oven for 50–60 minutes, or until a toothpick inserted into the center comes out clean (a few crumbs are okay, but no wet batter).
- Optional: If the top starts to brown too quickly, loosely cover the loaf with aluminum foil halfway through baking.
5. Make the Orange Syrup
- While the bread is baking, prepare the orange syrup. In a small saucepan over medium heat, combine the sugar and orange juice.
- Cook, stirring occasionally, until the sugar dissolves and the mixture thickens slightly (about 3–5 minutes). Remove from heat and set aside.
6. Finish the Bread
- Once the bread is baked, remove it from the oven and let it cool in the pan for 10 minutes.
- Use the parchment paper overhang to lift the loaf out of the pan and transfer it to a wire rack.
- While the bread is still warm, use a skewer or toothpick to poke small holes across the top of the loaf.
- Slowly drizzle the orange syrup over the warm bread, allowing it to soak in.
7. Serve and Enjoy
- Let the bread cool completely before slicing.
- Enjoy every bite of this moist, flavorful, and indulgent Cranberry Orange Yogurt Bread!
- Perfect as a standalone treat or paired with a cup of coffee, tea, or a glass of cold milk.
- Store leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
Tips for Success
- Use Fresh Oranges: Fresh orange zest and juice make a noticeable difference in flavor.
- Prevent Sinking: Tossing the cranberries in flour helps them stay evenly distributed throughout the loaf.
- Switch Yogurt: Substitute whole-milk yogurt with low-fat or non-dairy yogurt for a lighter option.
- Freeze for Later: Wrap individual slices in plastic wrap and freeze for up to 3 months. Thaw at room temperature when ready to enjoy.
Why This Recipe Works
This Cranberry Orange Yogurt Bread combines the moist, tender texture of yogurt-based bread with the bold, zesty flavors of orange and cranberries into a dessert that’s both satisfying and indulgent. The orange syrup adds an extra layer of sweetness and citrusy brightness, while the customizable options allow you to tailor the recipe to your taste. Whether served as a standalone treat or customized with your favorite mix-ins, this recipe delivers big on taste and simplicity without requiring advanced baking skills.
Conclusion: A Bread Everyone Will Love
Whether you’re craving something festive and flavorful, looking for a way to elevate your holiday spread, or simply want to enjoy a homemade treat, this Cranberry Orange Yogurt Bread is sure to delight. Its bold flavors, satisfying textures, and customizable options make it a standout recipe that’s as practical as it is delicious. Plus, its versatility means you can tailor it to suit any occasion.
We’d love to see your creations! Tag us in your photos or share your favorite variations—your take on this bread might just inspire others to try it too! 🍴✨
