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Cranberry orange quick bread loaf on a wooden board with fresh cranberries and orange zest.

Cranberry Orange Bread Recipe: Moist Greek Yogurt Loaf

A tender cranberry orange quick bread made with white whole wheat flour and Greek yogurt. One 9x5-inch loaf with bright orange zest and tart fresh cranberries makes about 10 slices for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1 cup white whole wheat flour or whole wheat pastry flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 3/4 cup granulated sugar
  • 3/4 cup plain Greek yogurt 2% or whole milk
  • 1/4 cup orange juice freshly squeezed
  • 1/3 cup vegetable oil
  • 2 large eggs room temperature
  • 1 tablespoon orange zest from 1 large orange
  • 1 1/2 cups cranberries fresh or frozen; do not thaw

Method
 

  1. Heat the oven to 350 °F. Grease a 9x5-inch loaf pan and line it with parchment, leaving an overhang on the long sides.
  2. In a large bowl, whisk the all-purpose flour, white whole wheat flour, baking powder, baking soda, and salt.
  3. In a medium bowl, whisk the sugar, Greek yogurt, orange juice, oil, eggs, and orange zest until smooth.
  4. Pour the wet mixture into the dry ingredients and stir with a spatula just until no dry streaks remain. Fold in the cranberries; do not overmix.
  5. Scrape the batter into the prepared pan and smooth the top. Bake 55-65 minutes, until a toothpick inserted in the center comes out clean.
  6. Cool in the pan for 10 minutes, then lift the loaf out and cool on a rack for at least 30 minutes before slicing.