cranberry orange loaf recipe

Written ByJenny Smyth Posted on
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The Best cranberry orange loaf recipe

I’m so excited to share this amazing cranberry orange loaf recipe with you. As a busy mom of three, I’m always on the lookout for delicious and easy-to-make recipes that my family will love.

This loaf is perfect for any occasion, whether it’s a quick breakfast on-the-go, a snack for the kids after school, or even a special treat for a holiday gathering. The combination of sweet and tangy flavors is just irresistible, and the best part is that it’s incredibly easy to make.

The key to this recipe is using fresh cranberries and orange zest, which gives it that extra burst of flavor that takes it from good to great. I’ve made this loaf countless times, and every time it’s a hit with my family and friends.

My kids love helping me in the kitchen, and they’re always eager to get their hands on the dough to mix it up and shape it into loaves. It’s such a wonderful bonding experience for us, and it makes me feel so proud to be teaching them the joys of cooking.

Plus, it’s an amazing way to spend quality time together as a family while creating something delicious that we can all enjoy together.

Cranberry Orange Loaf

4.6 from 1771 votes

This Cranberry Orange Loaf is a delightful blend of tart cranberries and citrusy orange zest, perfect for breakfast or a light snack. The moist and flavorful loaf is ideal for holiday gatherings or a cozy afternoon treat.

Prep Time15 mins
Cook Time60 mins
Resting Time0 mins
Total Time75 mins
Servings: 8Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Loaf

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
1/4 cup fresh orange juice
zest of 1 orange
1 1/2 cups fresh cranberries
1/2 cup chopped walnuts

For the Orange Glaze

1 cup powdered sugar
2 tbsp fresh orange juice

👨‍🍳Directions

1Preheat oven to 350°F.
2Grease and flour a 9×5-inch loaf pan.
3In a medium mixing bowl combine the flour, baking powder, baking soda, and salt.
Set aside.
4In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
5Add the eggs one at a time, mixing well after each addition.
6Stir in the orange juice and orange zest.
7Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
8Fold in the fresh cranberries and chopped walnuts.
9Pour the batter into the prepared loaf pan and smooth the top with a spatula.
10Bake for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
11The top should be golden brown and spring back lightly when touched.
12Allow the loaf to cool in the pan for 10 minutes.
13While the loaf is cooling, prepare the orange glaze by whisking together the powdered sugar and orange juice until smooth.
14Remove the loaf from the pan and let it cool completely on a wire rack.
15Once the loaf is completely cooled, drizzle the orange glaze over the top.
16Allow the glaze to set for a few minutes before slicing and serving.

🔧Equipment

Mixing bowl
Electric mixer
Loaf pan
Whisk
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 14g💛Saturated Fat: 7g❤️Cholesterol: 60mg🧂Sodium: 250mg🌾Total Carbs: 54g🥦Dietary Fiber: 2g🍬Sugars: 35g🥩Protein: 5g

📝Notes

Tips: For a more intense orange flavor, you can add an additional 1/2 teaspoon of orange extract to the batter. Store any leftover loaf in an airtight container at room temperature for up to 3 days.

This cranberry orange loaf recipe is truly a staple in our household. Whether we’re serving it as a breakfast treat or as an afternoon snack, everyone loves it!

And because it’s so easy to make ahead of time, I often prepare multiple loaves at once and store them in the freezer for future meals. It’s also perfect for potlucks or holiday gatherings because you can easily slice off individual servings without having to worry about slicing through an entire loaf.

❓ Frequently Asked Questions About Cranberry Orange Loaf

Q: What type of flour is best to use in this recipe?

A: I recommend using all-purpose flour for this recipe, as it will give you the best results in terms of texture and flavor. However, if you’re looking for a gluten-free option, you can substitute it with almond flour or coconut flour. Keep in mind that these alternatives may affect the texture and taste slightly.

Q: Can I use frozen cranberries instead of fresh?

A: Yes, you can definitely use frozen cranberries in place of fresh ones. Just make sure to thaw them first by leaving them at room temperature or by microwaving them according to package instructions.

Q: How do I store leftover loaves?

A: Leftover loaves are best stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. You can also freeze them for up to 2 months by wrapping each loaf tightly in plastic wrap or aluminum foil.

Q: Can I make this recipe dairy-free?

A: Yes, simply substitute the milk with a non-dairy milk alternative such as almond milk or soy milk.

Q: Can I add nuts or seeds to this recipe?

A: Yes, feel free to add chopped nuts like walnuts or pecans, or seeds like pumpkin seeds or sunflower seeds to give your loaf an extra crunchy texture and nutty flavor.

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