Name: Cranberry Orange Loaf
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 2 cups all-purpose flour (Can substitute with 1-to-1 gluten-free flour.); 1 tablespoon baking powder; 1/2 teaspoon salt; 1/2 cup unsalted butter, softened (Can substitute equal coconut oil for dairy-free.); 1 cup granulated sugar (Or use 3/4 cup sugar + 1/4 cup honey for a denser loaf.); 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup orange juice (Freshly squeezed is best for brightness.); 1 cup fresh or frozen cranberries (If frozen, don’t thaw.); 1 cup powdered sugar; 2–3 tablespoons orange juice (for glaze) (Start with 2 and add more for desired consistency.)

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I remember the first time I baked this Cranberry Orange Loaf: the kitchen smelled like fresh citrus and winter holidays in under an hour. Bright orange juice and tart cranberries cut through a buttery, tender crumb, and the simple orange glaze ties everything together. It’s the kind of loaf you bake for a cozy brunch, a holiday gift, or when you want a sweet-tart treat that isn’t too fussy. If you like variations of citrus-baked goods, you might also enjoy this cranberry orange loaf with a slightly different twist.

Why you’ll love this dish

This loaf is simultaneously simple and special. It uses pantry basics (flour, sugar, butter) plus two things that pack a lot of personality: fresh orange juice and cranberries. The recipe:

Comes together fast — batter assembled in one bowl and baked in under an hour.
Delivers bright citrus flavor without needing a lot of zest or fancy extracts.
Works with fresh or frozen cranberries, so it’s year-round friendly.
Is crowd-pleasing for brunch, coffee hour, holiday gatherings, or as a homemade gift.

“Perfect balance of tart and sweet — bright orange notes and poppy cranberries. I served it warm and everyone asked for seconds.” — a happy home baker

Step-by-step overview

Quick preview of how this loaf comes together so you know what to expect:

Dry ingredients get whisked together to ensure even rise.
Butter and sugar are creamed until light — this builds structure and keeps the crumb tender.
Eggs, vanilla, and orange juice are added for moisture and citrus flavor.
Dry ingredients fold into the wet, then cranberries are folded in gently.
Batter goes into a greased loaf pan, bakes until a toothpick comes out clean, and cools.
A quick powdered-sugar glaze gets whisked with orange juice and drizzled over the cooled loaf.

If you want a similarly citrus-forward dessert to pair with a savory main, try pairing ideas later — or explore another citrus-cranberry dessert like this orange butter cake with cranberry curd for a fancier finish.

What you’ll need

2 cups all-purpose flour (substitute: 1-to-1 gluten-free flour for GF option)
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened (can substitute equal coconut oil for dairy-free)
1 cup granulated sugar (or use 3/4 cup sugar + 1/4 cup honey for a denser, moister loaf)
2 large eggs
1 teaspoon vanilla extract
1/2 cup orange juice (freshly squeezed is best for brightness)
1 cup fresh or frozen cranberries (if frozen, don’t thaw)
1 cup powdered sugar
2–3 tablespoons orange juice (for glaze; start with 2 and add more for desired consistency)

Notes:

If you want more orange lift, add 1–2 teaspoons of orange zest to the batter.
Toss cranberries with a tablespoon of flour before folding in to prevent sinking.

Step-by-step instructions

Sliced Cranberry Orange Loaf with a glossy easy glaze on display

Preheat the oven to 350°F (175°C). Grease and line a standard 9×5-inch loaf pan.
In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined.
In a large bowl, cream the softened butter and granulated sugar with a hand mixer or stand mixer until light and fluffy, about 2–3 minutes.
Add the eggs one at a time, beating after each. Stir in the vanilla extract and the 1/2 cup orange juice until smooth.
Gradually add the dry ingredients to the wet mixture. Mix just until combined — don’t overmix or the loaf will be dense.
Gently fold in the cranberries so they’re evenly distributed. If you used frozen berries, fold gently to keep the batter from turning pink.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 50–60 minutes, or until the top is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
While the loaf cools on a rack for 10–15 minutes, whisk together the powdered sugar and 2–3 tablespoons orange juice until smooth for the glaze.
Remove the loaf from the pan. Once it’s completely cool, drizzle the orange glaze over the top and let it set for 10–15 minutes before slicing.

Best ways to enjoy it

This loaf is versatile. Try these serving ideas:

Warm slices with a smear of butter for breakfast or brunch.
Thin slices alongside a cheese board — creamy Brie or sharp cheddar complements the citrus and tart cranberries.
Serve as dessert with a dollop of whipped cream or a scoop of vanilla ice cream.
For a festive main course pairing, use the loaf as a sweet counterpoint to roast poultry — a similar cranberry-orange pairing is used in this cranberry orange glazed turkey breast recipe.

Plate slices on a simple white platter and drizzle any remaining glaze artistically for a café-style presentation.

Storage and reheating tips

Room temperature: Wrap the cooled loaf tightly in plastic wrap or place in an airtight container for up to 2 days.
Refrigerator: Store in an airtight container for up to 5 days; bring to room temperature or warm slices gently in a 300°F oven for 8–10 minutes.
Freezing: Wrap whole loaf tightly in plastic and aluminum foil, or slice and freeze individual slices between parchment. Freeze up to 3 months. Thaw overnight in the fridge or reheat from frozen in a low oven.
Food safety: Cool completely before wrapping to avoid condensation and sogginess. Use within safe timeframes to prevent mold.

Pro chef tips

Use fresh orange juice whenever possible. It brightens the batter more than bottled juice.
Don’t overmix once the dry ingredients are added — mix until just combined for a tender crumb.
If cranberries sink in your batter, toss them with a tablespoon of flour before folding in.
For an extra-moist loaf, replace 2 tablespoons of flour with 2 tablespoons of plain yogurt or sour cream.
Test doneness by inserting a toothpick into the center; a few moist crumbs are better than raw batter.

Creative twists

Nutty crunch: Fold in 1/2 cup chopped walnuts or pecans.
Streusel top: Make a simple streusel (butter, sugar, flour) and sprinkle before baking.
Zesty glaze: Add 1/2 teaspoon orange zest to the glaze for intensified citrus.
Vegan swap: Use vegan butter, a flax “egg” (2 tbsp ground flax + 6 tbsp water), and plant milk instead of eggs and dairy.
Muffin version: Spoon batter into lined muffin tins and bake at 350°F for 18–22 minutes.

Common questions

Q: Can I use frozen cranberries?
A: Yes. Use them frozen and fold gently into the batter to prevent color bleeding. No need to thaw.

Q: My glaze is too thin or too thick — how do I fix it?
A: If too thin, add a bit more powdered sugar. If too thick, add orange juice a teaspoon at a time until the desired consistency.

Q: Can I make this loaf in a bundt pan?
A: Yes, but reduce baking time slightly and check for doneness earlier (start checking at 40–45 minutes). Volume and batter depth change with pan shape.

Q: How long does prep and bake take?
A: About 15 minutes prep, 50–60 minutes bake, plus cooling and glazing — plan for roughly 90 minutes total.

Q: Can I make the batter ahead?
A: You can mix the batter and refrigerate it up to 24 hours before baking, but expect a slightly different rise. Bring chilled batter to room temperature before baking.

Conclusion

If you enjoyed this straightforward Cranberry Orange Loaf with an easy glaze, you might like to compare other takes on the classic: a bright version at Cranberry Bread with Orange Glaze, a homey twist at Cranberry Orange Bread with Glaze | Swanky Recipes, and another popular glazed variation at The Best Glazed Cranberry Orange Bread – Mel’s Kitchen Cafe. Each shows small technique or flavor differences you can borrow to make this loaf your own.