If you’re looking for a cranberry bread that’s really worth the hype, we got you covered. This fruity glazed bread is bursting with tart cranberries and a tangy-sweet orange flavor. The whole shabang is topped with an orange glaze that perfectly flavors every slice. It’s the kind of breakfast bread that makes your kitchen smell like the holidays.
My mom used to make a version of this every December. I remember pulling pieces off the fruit loaf before she even had the glaze on it. The yogurt keeps the batter so tender you won’t believe it. Brushing the orange syrup over the top while it’s still warm is what sends this Starbucks copycat breakfast bread over the moon.
No fancy equipment needed. A couple bowls, a whisk, and about ten minutes of hands-on time. This is one of those holiday baking recipes that looks like you spent all day, but you didn’t. If you love that Starbucks copycat cranberry loaf, this is right up your alley.
This cranberry bread just feels like the holidays. I started making it years ago when I needed a breakfast bread for Christmas morning that wasn’t cinnamon rolls. My kids were little, and I just wanted something I could make without dragging myself out of bed at 5 AM.
Why You’ll Love This Recipe
There’s a lot to love about this one.
- Incredibly moist: The yogurt gives this fruit loaf a soft, tender crumb that stays fresh for days.
- Bright flavor: Cranberries, orange zest, orange syrup, and that orange glaze on top.
- Simple ingredients: You probably have most of what you need in your pantry already.
- No mixer needed: Just a couple bowls and a whisk.
- Great for gifting: Wrap one up with a ribbon and you’ve got a holiday baking gift people will love.
Ingredient Notes and Substitutions
Another thing to love about this breakfast bread is that you can make some substitutions and still end up with a delicious cranberry bread that’s a Starbucks copycat. A few things you can tweak if needed.
- Whole-milk yogurt: The secret to keeping the bread super moist without adding extra butter or oil is using whole milk yogurt. Greek yogurt works too, just thin it with a splash of milk.
- Fresh oranges: You’ll need the zest and juice. One orange gives you roughly 1/3 cup juice. Have a second one handy just in case.
- Cranberries: Fresh or frozen both work. If frozen, toss them in straight from the freezer. Don’t thaw them or they’ll bleed into the batter.
- Vegetable oil: Melted coconut oil works as a swap.
- Other fruits: If you want to try this recipe with some other types of fruit, go for it! Different dried berries would be great.
Tips for Success
A few things that’ll help you nail this cranberry bread on the first try.
- Don’t overmix: Stir just until everything comes together.
- Coat cranberries in flour: Keeps them from sinking to the bottom.
- Room temp eggs and yogurt: Cold ingredients can make the batter clumpy.
- Don’t skip the syrup: The orange syrup is what makes this fruit loaf so moist.
Storage and Reheating
Wrap your glazed fruit bread tightly in plastic wrap or keep it in an airtight container at room temperature for 3 to 4 days. In the fridge, it’ll keep about a week. You may find it’s even more delicious after being in the fridge for a day. The flavors seem to become more delightfully intense.
You can freeze this breakfast bread for up to 2 months. Wrap in plastic wrap first, then foil. Thaw overnight in the fridge.
To warm a slice, microwave about 15 seconds.
Serving Suggestions
This cranberry bread is pretty perfect on its own, but a pat of butter on a warm slice won’t hurt. Pairs well with coffee or hot tea.
For a holiday baking spread, slice the loaf and set it on a board with cream cheese and fresh berries, along with some homemade cookies. My sister swears it’s better with vanilla ice cream as dessert.
FAQs
Can I use dried cranberries instead of fresh?
You can, but dried cranberries are sweeter and chewier so you’ll lose that tart pop. Soak them in warm orange juice for 15 minutes before folding them in.
Why did my loaf sink in the middle?
Usually means the bread wasn’t fully baked through. The toothpick test is your best friend. And try not to open the oven before the 45 minute mark.
Can I make this fruit loaf ahead of time?
The flavors really settle in overnight and taste even better the next day. You can add your orange glaze just before serving to give it a just-baked look.
What can I use instead of yogurt?
Sour cream is your best sub. Buttermilk works too, but reduce the liquid slightly since it’s thinner.
Is this like that Starbucks copycat cranberry loaf?
It’s pretty similar, yeah. Same cranberry and orange thing going on, but with the added syrup soak and a from-scratch orange glaze. Definitely a cut-above what you’d pick up at the drive-through.
Notes
Sometimes I double the recipe and bake two loaves. One for us, one for the neighbors. Holiday baking doesn’t have to be complicated, and this fruit loaf is proof.
Glazed Fruit Bread | Easy Cranberry Bread with Orange Glaze
Ingredients
- 1 1/2 cups All-purpose flour plus 1 Tbsp reserved for the berries
- 2 tsp Baking powder & 1/2 tsp Kosher salt
- 1 cup Plain whole-milk yogurt The secret to a tight, incredibly velvety crumb
- 1 cup Granulated sugar
- 3 Large eggs
- 2 tsp Freshly grated orange zest & 1/2 tsp Pure vanilla extract
- 1/2 cup Vegetable oil
- 1 1/2 cups Fresh or frozen cranberries Rinsed, thawed if frozen, and dried completely
- 1/3 cup Freshly squeezed orange juice
- 1/3 cup Granulated sugar
- 1 cup Confectioners’ sugar sifted
- 2 to 3 Tbsp Fresh orange juice
Instructions
- Preheat your oven to 350°F. In a large bowl, whisk together the whole-milk yogurt, 1 cup of sugar, eggs, orange zest, vanilla, and vegetable oil until perfectly smooth. Pro Tip: The heavy lactic acid in the whole-milk yogurt naturally relaxes the flour’s gluten networks, which guarantees a tender texture that won’t turn tough or bready.
- In a separate small bowl, toss your dry cranberries with the 1 tablespoon of reserved flour until they are fully coated in a white powder.
- Sift the remaining dry ingredients into the wet yogurt base. Using a rubber spatula, fold gently just until the flour disappears. At the last moment, fold in the floured cranberries. The flour dust binds to the thick batter, keeping the heavy, tart berries suspended evenly throughout the loaf instead of sinking into a mushy layer at the bottom.
- Pour the batter into a greased and floured 9×5-inch loaf pan. Bake for 50–55 minutes. Check the center with a toothpick—it should come out with just a few moist crumbs attached. Let the loaf sit in the pan for exactly 10 minutes, then invert it onto a wire rack set over a rimmed baking sheet.
- While the loaf cools slightly, simmer the 1/3 cup of orange juice and 1/3 cup of sugar in a small saucepan over medium heat until the sugar dissolves completely. Continue boiling for 3 more minutes to yield a thin, concentrated citrus glaze.
- Use a toothpick to poke deep holes across the top and sides of the warm loaf. Using a pastry brush, generously paint the entire surface with the hot orange syrup. Let it soak into the crumb for 5 minutes, then repeat until all the syrup is used. This forces intense orange flavor directly into the core of the bread.
- Let the loaf cool completely to room temperature. Whisk the confectioners’ sugar and remaining orange juice until it forms a thick, glue-like consistency. Pour it directly over the top of the loaf, allowing it to drip casually down the sides into a opaque, crackly crown.
