Go Back

Cranberry Orange Loaf

A moist and tangy loaf combining the bright flavors of oranges and tart cranberries, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 tablespoons unsalted butter (room temperature) Use high-quality butter for the best flavor.
  • 3/4 cup granulated sugar (150 g) You can substitute with coconut sugar for a more earthy taste.
  • 2 large eggs (room temperature) Ensure eggs are at room temperature for an evenly mixed batter.
  • 1/4 cup whole milk (room temperature, 61 g) Feel free to use almond milk for a dairy-free option.
  • 1/4 cup freshly squeezed orange juice Fresh is best to capture that bright flavor!
  • 1 teaspoon orange zest A simple yet impactful addition that enhances the loaf's taste.
  • 1 1/2 cups all-purpose flour (187.5 g) You can substitute with gluten-free flour if needed, though results may vary.
  • 1 teaspoon baking powder Essential for the rise.
  • 1/2 teaspoon kosher salt Enhances all other flavors.
  • 1 1/2 cups cranberries (fresh or frozen, unthawed, divided) Fresh berries yield the best results; if using frozen, don’t thaw them!
  • 1 cup confectioners' sugar (125 g) For the glaze to add sweetness!
  • 2-3 tablespoons orange juice (freshly squeezed for glaze) Use the extra juice from your original orange.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and spray a 9x5-inch loaf pan with nonstick cooking spray.
  2. In a large mixing bowl, cream together the butter and granulated sugar using a hand mixer until smooth and fluffy—about 2-3 minutes.
  3. Incorporate the eggs one at a time, ensuring the mixture is well combined after each addition.
  4. In a small bowl, combine milk, orange juice, and orange zest.
  5. In a medium bowl, whisk together flour, baking powder, and kosher salt.
  6. Gradually add the flour mixture to the butter mixture in three additions, alternating with the milk mixture, beginning and ending with flour. Mix on low speed until just combined.
  7. Gently fold in 1 cup of the cranberries into the batter using a sturdy spatula.
  8. Pour the batter into the prepared loaf pan, smoothing the top. Scatter the remaining 1/2 cup cranberries over the top.
Baking and Cooling
  1. Bake for 50-55 minutes, or until a toothpick inserted comes out with a few moist crumbs.
  2. Cool in the pan for about 10 minutes before transferring it to a wire rack.
Glazing
  1. In a bowl, whisk together confectioners' sugar and orange juice until smooth. Drizzle over the cooled loaf.

Notes

Store your Cranberry Orange Loaf in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate for up to a week or freeze for 2-3 months. This loaf can be made a day in advance.