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Healthy Orange Cranberry Quick Bread

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A tender, moist quick bread bursting with bright orange flavor and tart cranberries, sweetened naturally with honey and topped with a vanilla orange glaze. This healthier twist on a classic comfort food uses whole wheat pastry flour and Greek yogurt for a guilt-free indulgence.

Ingredients

Scale
  • 1 ½ cups (180g) whole wheat pastry flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 large eggs, room temperature
  • ¾ cup (170g) plain Greek yogurt (2% or full-fat)
  • ⅓ cup (80ml) honey or maple syrup
  • ¼ cup (60ml) coconut oil or unsalted butter, melted and cooled
  • ¼ cup (60ml) fresh orange juice
  • 2 tablespoons orange zest
  • 1 teaspoon vanilla extract
  • 1 cup (120g) fresh or frozen cranberries (if frozen, do not thaw)
  • 1 cup (120g) powdered sugar, sifted
  • 1–2 tablespoons fresh orange juice (for glaze)
  • ½ teaspoon vanilla extract (for glaze)

Instructions

  1. Preheat oven to 350°F (175°C). Position rack in center. Line a 9×5-inch loaf pan with parchment paper, leaving overhang on long sides. Lightly spray exposed ends with cooking spray.
  2. Zest and juice the orange first. Wash orange well, then zest before cutting. Measure 2 tablespoons zest and ¼ cup juice. Set extra juice aside for glaze.
  3. In a medium bowl, whisk together whole wheat pastry flour, baking powder, baking soda, salt, and cinnamon until evenly distributed.
  4. In a large bowl, whisk together eggs, Greek yogurt, honey (or maple syrup), melted and cooled coconut oil (or butter), orange juice, orange zest, and vanilla extract until smooth and creamy.
  5. Pour dry ingredients into wet ingredients. Use a rubber spatula to fold gently until just combined (a few lumps are fine). Do not overmix.
  6. If using frozen cranberries, toss them in 1 tablespoon of flour from the dry ingredients. Gently fold cranberries into batter with a few strokes until evenly distributed.
  7. Pour batter into prepared loaf pan. Spread into an even layer. Gently tap pan on counter to release air bubbles.
  8. Bake for 50-60 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. If top browns too quickly, tent loosely with foil for last 10-15 minutes.
  9. Let bread cool in pan for 10 minutes. Use parchment to lift out and transfer to a wire rack. Cool completely before glazing.
  10. While bread cools, make glaze: In a small bowl, whisk together powdered sugar, 1 tablespoon orange juice, and vanilla extract. Add more juice 1 teaspoon at a time until thick but pourable.
  11. Drizzle glaze over cooled bread. Let set for about 10 minutes before slicing.

Notes

For best results, use room temperature ingredients. If using frozen cranberries, do not thaw and toss in flour to prevent sinking. For even baking, rotate pan halfway through. Cool completely before glazing to prevent glaze from melting. Bread keeps at room temperature for up to 3 days or freezes for up to 3 months (unglazed).

Nutrition

Keywords: orange cranberry bread, healthy quick bread, whole wheat bread, cranberry bread, orange bread, easy bread recipe, homemade bread

Find it online: https://cookluma.com/healthy-orange-cranberry-quick-bread-easy-homemade-recipe/