There’s something so special about the combination of tart cranberries and fresh orange flavor. This Cranberry Orange Loaf is a perfect harmony of zesty citrus and bursts of cranberry goodness, wrapped in a moist, tender crumb and finished with a luscious sweet orange glaze. It’s a quick bread that feels indulgent yet light, perfect for cozy mornings with coffee or as an afternoon treat with tea.
Cranberries have long been a symbol of the holidays and cooler months, making this loaf a seasonal favorite, but its vibrant flavors can be enjoyed year-round. Growing up, my family would make a similar loaf every winter. It was often served alongside a hot cup of tea while snow gently fell outside the kitchen window—a memory that still brings me so much joy. This recipe brings those same nostalgic flavors but with an added punch of orange zest and a delicate drizzle of sweet glaze to elevate it.
The best part? This recipe is easy, forgiving, and perfect for anyone—whether you’re a baking novice or a seasoned home cook.
Why You’ll Love This Recipe
- Incredibly Moist: The orange juice and fresh cranberries keep the loaf tender and flavorful.
- Burst of Citrus: Fresh orange zest and juice make this loaf vibrant and refreshing.
- Perfect for All Occasions: Serve it for breakfast, a snack, or even dessert. It’s versatile and always a hit!
- Simple and Easy: No complicated techniques or special equipment needed—just mix, bake, and enjoy.
Ingredients You’ll Need
For the Loaf:
- 1½ cups (190g) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 6 tablespoons (85g) unsalted butter, room temperature
- ¾ cup (150g) granulated sugar
- 2 large eggs, room temperature
- ¼ cup (60ml) whole milk, room temperature
- ¼ cup (60ml) freshly squeezed orange juice
- 1 teaspoon orange zest
- 1½ cups (150g) fresh or frozen cranberries, halved
For the Orange Glaze:
- 1 cup (125g) confectioners’ sugar
- 2–3 tablespoons freshly squeezed orange juice
- 1 teaspoon orange zest
How to Make Zesty Cranberry Orange Loaf
Step-by-Step Instructions
1. Preheat the Oven
Before starting, preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper. A well-prepped pan ensures your loaf comes out cleanly without sticking.
2. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. This ensures the leavening is evenly distributed in the batter, giving your loaf a beautiful rise.
3. Cream the Butter and Sugar
In a large mixing bowl, use an electric mixer to beat the butter and granulated sugar until it’s light, fluffy, and pale yellow. This step creates air pockets that make the loaf soft and tender.
Tip: Be patient with this step! Creaming properly usually takes about 3–4 minutes.
4. Add the Eggs
Add the eggs one at a time, mixing well after each addition. The batter might look a little curdled at first—that’s okay. Once the flour is added later, it will smooth out perfectly.
5. Combine the Wet Ingredients
In a small bowl, stir together the milk, orange juice, and orange zest. This mixture adds the fresh, tangy flavor that makes the loaf so irresistible.
6. Combine the Batter
Gradually add the dry ingredients to the butter mixture, alternating with the orange juice mixture. Begin and end with the dry ingredients, mixing just until combined. Overmixing can lead to a dense loaf, so stir gently at this stage.
7. Fold in the Cranberries
Gently fold in the halved cranberries. Fresh cranberries add tart bursts of flavor, while frozen cranberries work just as well.
Tip: Toss the cranberries in a tablespoon of flour before folding them in. This prevents them from sinking to the bottom of the loaf.
8. Bake the Loaf
Pour the batter into the prepared loaf pan, spreading it evenly. Place the pan in the preheated oven and bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
If the top of the loaf starts to brown too quickly, tent it loosely with aluminum foil during the last 15 minutes of baking.
9. Cool Completely
Remove the loaf from the oven and let it cool in the pan for 10 minutes. Then carefully transfer it to a wire rack to cool completely.
10. Prepare the Orange Glaze
In a small bowl, whisk together the confectioners’ sugar, orange juice, and orange zest until smooth and pourable. Adjust the consistency with a bit more orange juice if needed.
11. Glaze the Loaf
Once the loaf is completely cooled, drizzle the glaze evenly over the top. Let the glaze set for a few minutes before slicing and serving.
Helpful Tips
- Room Temperature Ingredients: Make sure your eggs, butter, and milk are at room temperature for a smooth, well-incorporated batter.
- Enhance the Orange Flavor: Add an extra teaspoon of zest for an even brighter citrus punch.
- Don’t Overmix: Once the flour is added, mix only until combined to keep the loaf tender.
- Storage Tip: Store the loaf in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
Details
- Prep Time: 15 minutes
- Cook Time: 50–60 minutes
- Total Time: Approximately 1 hour 15 minutes
- Yield: 1 loaf (10 slices)
- Category: Dessert / Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Notes
- For a festive touch, you can sprinkle a few sugared cranberries or a little extra orange zest on top of the glaze.
- This loaf freezes beautifully! Wrap slices individually in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw at room temperature before enjoying.
Nutritional Information
Approximately 250 kcal per slice (based on 10 slices).
Frequently Asked Questions
Can I use dried cranberries instead of fresh?
Yes, but fresh cranberries give a juicier, tangier bite. If using dried cranberries, soak them in warm water or orange juice for 10 minutes to rehydrate them.
What’s the best way to zest an orange?
Use a fine grater or zester to remove only the bright orange layer of the peel. Avoid the white pith underneath, as it can be bitter.
Can I skip the glaze?
Absolutely! The loaf is delicious on its own, but the sweet orange glaze adds a special finishing touch.
Storage Instructions
- At Room Temperature: Store in an airtight container for up to 3 days.
- In the Refrigerator: Keep for up to 1 week.
- To Freeze: Wrap tightly and freeze for up to 3 months. Thaw slices at room temperature when ready to enjoy.
Related Recipes
If you loved this Cranberry Orange Loaf, try these other baked delights:
Conclusion
This Zesty Cranberry Orange Loaf brings together fresh, bright flavors and comforting sweetness in every bite. With its tender crumb, tangy cranberries, and glossy orange glaze, it’s a recipe you’ll want to make again and again—whether it’s for a cozy Sunday breakfast or a festive holiday treat. Give it a try and savor the joy of homemade goodness!
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Zesty Cranberry Orange Loaf with Sweet Orange Glaze
Description
There’s something so special about the combination of tart cranberries and fresh orange flavor. This Cranberry Orange Loaf is a perfect harmony of zesty citrus and bursts of cranberry goodness, wrapped in a moist, tender crumb and finished with a luscious sweet orange glaze. It’s a quick bread that feels indulgent yet light, perfect for cozy mornings with coffee or as an afternoon treat with tea.
Cranberries have long been a symbol of the holidays and cooler months, making this loaf a seasonal favorite, but its vibrant flavors can be enjoyed year-round. Growing up, my family would make a similar loaf every winter. It was often served alongside a hot cup of tea while snow gently fell outside the kitchen window—a memory that still brings me so much joy. This recipe brings those same nostalgic flavors but with an added punch of orange zest and a delicate drizzle of sweet glaze to elevate it.
The best part? This recipe is easy, forgiving, and perfect for anyone—whether you’re a baking novice or a seasoned home cook.
Ingredients
For the Loaf:
- 1½ cups (190g) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 6 tablespoons (85g) unsalted butter, room temperature
- ¾ cup (150g) granulated sugar
- 2 large eggs, room temperature
- ¼ cup (60ml) whole milk, room temperature
- ¼ cup (60ml) freshly squeezed orange juice
- 1 teaspoon orange zest
- 1½ cups (150g) fresh or frozen cranberries, halved
For the Orange Glaze:
- 1 cup (125g) confectioners’ sugar
- 2–3 tablespoons freshly squeezed orange juice
- 1 teaspoon orange zest
Instructions
1. Preheat the Oven
Before starting, preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper. A well-prepped pan ensures your loaf comes out cleanly without sticking.
2. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. This ensures the leavening is evenly distributed in the batter, giving your loaf a beautiful rise.
3. Cream the Butter and Sugar
In a large mixing bowl, use an electric mixer to beat the butter and granulated sugar until it’s light, fluffy, and pale yellow. This step creates air pockets that make the loaf soft and tender.
Tip: Be patient with this step! Creaming properly usually takes about 3–4 minutes.
4. Add the Eggs
Add the eggs one at a time, mixing well after each addition. The batter might look a little curdled at first—that’s okay. Once the flour is added later, it will smooth out perfectly.
5. Combine the Wet Ingredients
In a small bowl, stir together the milk, orange juice, and orange zest. This mixture adds the fresh, tangy flavor that makes the loaf so irresistible.
6. Combine the Batter
Gradually add the dry ingredients to the butter mixture, alternating with the orange juice mixture. Begin and end with the dry ingredients, mixing just until combined. Overmixing can lead to a dense loaf, so stir gently at this stage.
7. Fold in the Cranberries
Gently fold in the halved cranberries. Fresh cranberries add tart bursts of flavor, while frozen cranberries work just as well.
Tip: Toss the cranberries in a tablespoon of flour before folding them in. This prevents them from sinking to the bottom of the loaf.
8. Bake the Loaf
Pour the batter into the prepared loaf pan, spreading it evenly. Place the pan in the preheated oven and bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
If the top of the loaf starts to brown too quickly, tent it loosely with aluminum foil during the last 15 minutes of baking.
9. Cool Completely
Remove the loaf from the oven and let it cool in the pan for 10 minutes. Then carefully transfer it to a wire rack to cool completely.
10. Prepare the Orange Glaze
In a small bowl, whisk together the confectioners’ sugar, orange juice, and orange zest until smooth and pourable. Adjust the consistency with a bit more orange juice if needed.
11. Glaze the Loaf
Once the loaf is completely cooled, drizzle the glaze evenly over the top. Let the glaze set for a few minutes before slicing and serving.
Notes
- For a festive touch, you can sprinkle a few sugared cranberries or a little extra orange zest on top of the glaze.
- This loaf freezes beautifully! Wrap slices individually in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw at room temperature before enjoying.
