Cranberry Bread with Yogurt

Cranberry bread on a plate with cranberries in ramekin

This Cranberry Bread with Yogurt is desert for breakfast!

Start your day on a delightful note with our Cranberry Bread with Yogurt recipe, perfect for breakfast indulgence! This moist and flavorful bread, studded with tangy cranberries and enriched with creamy yogurt, is a morning treat like no other. Its subtle sweetness and satisfying texture make it an ideal accompaniment to your morning coffee or tea. Packed with wholesome ingredients, it provides a nourishing and energizing start to your day. Whether enjoyed fresh out of the oven or toasted with a dollop of yogurt, this cranberry bread is sure to become a breakfast favorite in no time!

cranberry yogurt bread an orange and cranberries

How to make this Cranberry Bread with Yogurt

Cranberry bread on a plate with cranberries in ramekin

Cranberry Bread with Yogurt

Cranberry bread with yogurt is a delicious and easy to make dessert or brunch dish that is sure to impress.
5 from 2 votes
Prep Time 20 minutes
Cook Time 1 hour
Course Breakfast, Dessert
Cuisine American
Servings 10
Calories 250 kcal

Ingredients
  

For the Bread

  • 1/2 cup Butter Softened
  • 1.5 cups Granulated sugar
  • 2 eggs
  • 1.5 cups All purpose flour
  • 1/2 tsp Salt
  • 1/2 cup Orange juice
  • 1 cup Greek yogurt
  • 1 tbsp Orange zest (zest of half of one orange)
  • 1.5 cups Cranberries fresh or frozen

For the Icing

  • 3/4 cup Powdered sugar
  • 4 tbsp Orange juice

Instructions
 

  • Preheat the oven to 350F and grease a 9x5 inch loaf pan.
  • Place the softened butter and sugar into a large mixing bowl or the bowl of a stand mixer. Mix on low speed until creamy and fully combined.
  • Add the eggs and continue mixing until the mixture is creamier and fully combined.
  • In a separate bowl, combine the Greek yogurt, orange zest, and orange juice with a fork until mostly smooth.
  • To the butter, sugar, and egg mixture add the flour, baking powder, and salt. Then add the orange juice mixture in and mix until fully combined.
  • Pour in the cranberries and use a spatula to stir them into the batter.
  • Pour the batter into the greased loaf pan and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
  • Once done, cool the bread in the pan for 10 minutes, then remove to a wire rack.
  • In a medium sized mixing bowl, combine the icing ingredients and stir with a fork or whisk until combined.
  • Ice the bread while it is still warm and serve.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 46.7gProtein: 5.4gFat: 6.5gSaturated Fat: 3.4gCholesterol: 86mgSodium: 74mgPotassium: 1645mgFiber: 2.4gSugar: 24.5gCalcium: 693mgIron: 3mg
Keyword cranberry, cranberry bread, orange, quick bread
Tried this recipe?Let us know how it was!
Nutrition Facts
Cranberry Bread with Yogurt
Serving Size
 
1 slice
Amount per Serving
Calories
250
% Daily Value*
Fat
 
6.5
g
10
%
Saturated Fat
 
3.4
g
21
%
Cholesterol
 
86
mg
29
%
Sodium
 
74
mg
3
%
Potassium
 
1645
mg
47
%
Carbohydrates
 
46.7
g
16
%
Fiber
 
2.4
g
10
%
Sugar
 
24.5
g
27
%
Protein
 
5.4
g
11
%
Calcium
 
693
mg
69
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.

How to make your Cranberry Bread with Yogurt the best!

Cranberry bread with yogurt is a delicious and easy to make dessert or brunch dish that is sure to impress. Oftentimes this bread is just made with orange juice and zest, but adding cranberries into the mix gives each slice a pop of color and a wonderful added flavor. Here are a few tips to make this bread the best it can be.

Tip 1: Tips for softening butter

If you haven’t already softened your butter when you’re ready to make this dish, fear not. There are some very easy ways to soften butter enough to cream it with sugar without fully melting it.

  • The oven preheat trick: When you turn on your oven to preheat, put your stick of butter on a plate and set it on the stovetop. Let it sit for 2-5 minutes, turning occasionally to make sure it softens evenly.
  • The microwave trick: Unwrap the butter and place it in a microwave safe bowl, laying as straight as it can. Microwave for 10-15 seconds. Lightly press the top of the butter. If you can easily put a finger through it, you’re done. If not, turn the butter over and microwave for another 10-15 seconds. At this point, even if you can’t easily get a finger through it, it’s sure to be much softer and ready for the mixer.
  • The burner trick: If you have a gas stovetop, turn on a burner under a skillet (this is even more convenient if you’re already cooking something). Put your butter on a plate and put it on the counter next to the burner, as close as you safely can. Touch the side of the butter closest to the burner every 30 seconds, and turn it over as each side becomes soft. If your burner is on high, this should not take more than 2 minutes.
cranberry yogurt bread an orange and cranberries

Tip 2: Make sure you cool on a metal rack

The biggest reason to cool your cranberry bread with yogurt on a metal rack is air flow. Getting all that extra air flow around the bread helps it to cool more evenly. It also prevents the sides of the bread from getting soggy. When cooled in the baking pan, the sides may still technically be cooking after the bread is out of the oven. On top of that (or should I say on the sides), it is still resting in a greased environment, which is why it becomes soggy. So to make your cranberry bread with yogurt the best it can be, cool it on a metal rack that allows air flow on all sides. If you don’t have a metal rack, at least take it out of the baking pan and put it on a plate to improve air flow and reduce sogginess.

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