orange cranberry loaf recipe

Written ByJenny Smyth Posted on
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The Best orange cranberry loaf recipe

I’m so excited to share with you my favorite orange cranberry loaf recipe. This moist and flavorful bread is perfect for any occasion, whether you’re looking for a quick breakfast, a snack, or a delicious addition to your holiday table.

I’ve been making this recipe for years, and it’s always a hit with my family and friends. The combination of sweet orange and tart cranberries is a match made in heaven, and the best part is that it’s incredibly easy to make.

The key to this recipe is the use of fresh orange zest and juice, which gives the bread a bright and citrusy flavor that’s just perfect for springtime. I love that this recipe is also relatively healthy, thanks to the use of whole wheat flour and minimal added sugar.

Plus, it’s a great way to get rid of any leftover cranberries you might have on hand. Over the years, I’ve experimented with different variations of this recipe, but this one remains my favorite.

It’s just the right balance of flavors and textures to make it perfect for any time of year.

Orange Cranberry Loaf

4.9 from 1459 votes

This moist and flavorful Orange Cranberry Loaf is perfect for breakfast or as a snack. With a zesty orange glaze and tart cranberries, it’s a delightful treat any time of day.

Prep Time20 mins
Cook Time60 mins
Resting Time0 mins
Total Time1 hr 20 mins
Servings: 10Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

For the Loaf

1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
Zest of 2 oranges
1/4 cup freshly squeezed orange juice
1 cup fresh cranberries
1/2 cup chopped walnuts

For the Glaze

1 cup powdered sugar
2-3 tbsp freshly squeezed orange juice

👨‍🍳Directions

1Preheat the oven to 350°F.
2Grease a 9×5-inch loaf pan and set it aside.
3In a medium bowl, combine the flour, baking powder, baking soda, and salt.
4Set the dry ingredients aside.
5In a large bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy.
6This should take about 2-3 minutes.
7Add the eggs, one at a time, mixing well after each addition.
8Add the orange zest and orange juice to the butter mixture.
9Mix until well combined.
10Gradually add the dry ingredients to the wet ingredients, mixing just until the flour disappears.
11Fold in the fresh cranberries and chopped walnuts.
12Pour the batter into the prepared loaf pan.
13Bake for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
14The top should be golden brown and spring back when lightly pressed.
15While the loaf is baking, prepare the glaze.
16In a small bowl, whisk together the powdered sugar and orange juice until smooth.
17Add more juice or sugar as needed to reach your desired consistency.
18Allow the loaf to cool in the pan for 10 minutes.
19Then, remove it from the pan and let it cool completely on a wire rack.
20Once cooled, drizzle the orange glaze over the top of the loaf.
21Slice and serve.

🔧Equipment

Loaf pan
Mixing bowls
Electric mixer
Whisk
Oven

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 11g💛Saturated Fat: 5g❤️Cholesterol: 45mg🧂Sodium: 250mg🌾Total Carbs: 43g🥦Dietary Fiber: 2g🍬Sugars: 28g🥩Protein: 4g

📝Notes

Tips: For a more intense orange flavor, add a bit of orange extract to the batter. You can also substitute dried cranberries if fresh ones are not available. Store leftovers in an airtight container at room temperature for up to 3 days.

This orange cranberry loaf is always a good idea for any occasion – whether you’re hosting a holiday party or just need a delicious breakfast on-the-go.

One of my favorite things about this recipe is how versatile it is – you can serve it sliced with butter or jam, toasted as French toast, or even crumbled into oatmeal or yogurt for added texture.

❓ Frequently Asked Questions About Orange Cranberry Loaf

1. What type of flour should I use in this recipe?

I recommend using whole wheat flour for this recipe, as it provides a nuttier flavor and a slightly denser texture than all-purpose flour. You can also experiment with other types of flours, such as oat or barley flour, for a different twist on the recipe.

2. Can I use dried cranberries instead of fresh?

While you can use dried cranberries in this recipe, I prefer to use fresh ones for their brighter flavor and softer texture. If you do decide to use dried cranberries, be sure to rehydrate them by soaking them in water or orange juice before adding them to the dough.

3. How do I store leftover orange cranberry loaf?

Leftover loaf can be stored at room temperature for up to 3 days or wrapped tightly in plastic wrap and frozen for up to 2 months. When storing in the freezer, be sure to wrap the loaf tightly in plastic wrap or aluminum foil to prevent freezer burn.

4. Can I make this recipe without an electric mixer?

While an electric mixer makes quick work of creaming butter and sugar together, you can easily mix this dough by hand using a wooden spoon or spatula. Simply take your time and mix until the ingredients are well combined.

5. How do I ensure my orange cranberry loaf is evenly baked?

To ensure even baking, be sure to rotate your loaf halfway through the baking time and check its internal temperature with a thermometer.

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