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Cranberry Orange Loaf

A delightful cranberry orange loaf that combines bright citrus flavors with tart cranberries in a tender crumb, finished with a simple orange glaze.
Print it Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Breakfast, Brunch, Dessert
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour Can substitute with 1-to-1 gluten-free flour.
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
Wet Ingredients
  • 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.
Add-ins and Toppings
  • 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.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and line a standard 9x5-inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined.
  3. 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.
  4. Add the eggs one at a time, beating after each. Stir in the vanilla extract and the 1/2 cup orange juice until smooth.
  5. Gradually add the dry ingredients to the wet mixture. Mix just until combined — don’t overmix or the loaf will be dense.
  6. Gently fold in the cranberries so they’re evenly distributed.
Baking
  1. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  2. 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.
Glazing
  1. 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.
  2. 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.

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.