about contact

Cranberry Orange Loaf

by
Jump to Recipe·Leave a Review

This Cranberry Orange Loaf is a delightful blend of tart cranberries and zesty orange flavors. Perfectly moist and lightly sweetened, it’s a great option for breakfast, a snack, or a festive holiday treat. With its vibrant flavors and simple preparation, this loaf is sure to become a favorite!

Why You’ll Love This Recipe

  • The combination of cranberries and orange creates a bright, refreshing flavor.
  • It’s moist, tender, and easy to make in one bowl.
  • Perfect for holidays or as a year-round treat.
  • Freezer-friendly, so you can always have a slice ready to enjoy.
  • Great for gifting during the holiday season!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • All-purpose flour
  • Granulated sugar
  • Baking powder
  • Salt
  • Orange zest
  • Fresh or frozen cranberries
  • Eggs
  • Orange juice
  • Milk
  • Vegetable oil
  • Vanilla extract

Directions

this recipe
  1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Stir in the orange zest.
  3. In a separate bowl, combine the eggs, orange juice, milk, oil, and vanilla extract. Whisk until smooth.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
  5. Fold in the cranberries gently to distribute them evenly throughout the batter.
  6. Pour the batter into the prepared loaf pan and smooth the top.
  7. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Servings and Timing

  • Servings: 10 slices
  • Prep Time: 15 minutes
  • Cook Time: 50–60 minutes
  • Total Time: 1 hour 15 minutes

Variations

  • Gluten-Free Option: Use a gluten-free 1:1 baking flour in place of all-purpose flour.
  • Vegan Version: Replace eggs with flax eggs, use plant-based milk, and substitute oil with melted coconut oil.
  • Nutty Addition: Add ½ cup of chopped walnuts or pecans for added crunch.
  • Sweeter Topping: Drizzle with an orange glaze made from powdered sugar and orange juice.
  • Dried Cranberries: If fresh or frozen cranberries aren’t available, use dried cranberries (soaked in orange juice for extra moisture).

Storage/Reheating

  • Storage: Wrap the loaf tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
  • Freezing: Wrap the cooled loaf (or individual slices) in plastic wrap, then foil, and freeze for up to 3 months. Thaw at room temperature before serving.
  • Reheating: Warm individual slices in the microwave for 10–15 seconds for a freshly baked feel.

FAQs

Can I use frozen cranberries?

Yes, frozen cranberries work perfectly. No need to thaw them before adding to the batter.

Can I substitute orange juice with something else?

Freshly squeezed orange juice is best, but you can use store-bought orange juice or even apple juice in a pinch.

What’s the best way to zest an orange?

Use a microplane or fine grater to scrape only the orange part of the peel. Avoid the bitter white pith.

Can I make this loaf ahead of time?

Yes, it stores well and even tastes better the next day as the flavors meld together.

Can I reduce the sugar in the recipe?

Yes, you can reduce the sugar slightly, but keep in mind this may affect the sweetness and texture of the loaf.

How do I prevent the cranberries from sinking?

Toss the cranberries in a bit of flour before folding them into the batter.

What size pan should I use?

A standard 9×5-inch loaf pan works best. For mini loaves, reduce the baking time accordingly.

Can I add other fruits?

You can mix in dried cherries, blueberries, or even chopped apples for variation.

What if my loaf cracks on top?

Cracking is normal for quick breads and adds to the rustic charm.

Is this loaf suitable for gifting?

Absolutely! Wrap it in parchment paper and tie with a festive ribbon for a thoughtful homemade gift.

Conclusion

This Cranberry Orange Loaf is a show-stopping quick bread that’s as delicious as it is easy to make. Whether enjoyed with your morning coffee, as an afternoon snack, or shared during the holidays, it’s a versatile treat that’s always a hit. With its zesty orange flavor and bursts of tart cranberries, this loaf is the perfect balance of sweet and tangy.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cranberry Orange Loaf

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: clara
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 1 loaf 1x
  • Category: Dessert, Breakfast
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

This moist and tender loaf is bursting with fresh cranberries and zesty orange flavor. Perfect for breakfast, brunch, or a sweet treat with your coffee.

Ingredients

Units Scale

For the Loaf:

  • 1 3/4 cups (220 g) all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup (115 g) unsalted butter (softened)
  • 1 cup (200 g) granulated sugar
  • 2 large eggs
  • 1/2 cup (120 ml) orange juice (freshly squeezed preferred)
  • 1 tbsp orange zest (about 1 large orange)
  • 1/2 cup (120 ml) buttermilk (or milk with 1/2 tbsp vinegar)
  • 1 1/2 cups (150 g) fresh or frozen cranberries

For the Glaze (Optional):

  • 1/2 cup (60 g) powdered sugar
  • 1–2 tbsp orange juice

Instructions

Prepare the Loaf:

  1. Preheat the Oven:
    • Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
  2. Mix the Dry Ingredients:
    • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. Cream the Butter and Sugar:
    • In a large mixing bowl, beat the softened butter and sugar together until light and fluffy.
  4. Add Wet Ingredients:
    • Beat in the eggs, one at a time, followed by the orange juice and orange zest. Mix until smooth.
  5. Combine Wet and Dry Ingredients:
    • Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
  6. Fold in the Cranberries:
    • Gently fold the cranberries into the batter.

Bake the Loaf:

  1. Pour and Bake:
    • Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  2. Cool:
    • Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Add the Glaze (Optional):

  1. Prepare the Glaze:
    • In a small bowl, whisk together the powdered sugar and orange juice until smooth.
  2. Drizzle and Serve:
    • Drizzle the glaze over the cooled loaf. Slice and enjoy!

Notes

  • For extra texture, add 1/2 cup chopped nuts (like pecans or walnuts) to the batter.
  • If using frozen cranberries, do not thaw them before folding into the batter.
  • The loaf can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star