This Cranberry Orange Loaf is a delightful balance of sweet and tangy flavors, combining the natural tartness of cranberries with the bright zest of fresh oranges.
Its tender, moist crumb makes it a perfect companion to a morning coffee or an afternoon tea.
Beyond flavor, this loaf offers nutritional perks: cranberries are high in antioxidants and fiber, while whole ingredients like butter and eggs provide essential healthy fats and protein.
It’s a quick bread, meaning it requires no yeast or long proofing times, making it highly approachable for everyday cooking.
Whether for breakfast, brunch, or a sweet snack, this loaf is easy to assemble, satisfying, and versatile enough for meal prep or gifting during the holidays.
Must-Have Tools for Perfect Results
9×5-Inch Loaf Pan
Ensures uniform baking and a perfect loaf shape. Ideal for all quick breads, it distributes heat evenly and produces a consistent crust.
Hand Mixer
Effortlessly creams butter and sugar and combines wet and dry ingredients for a smooth, lump-free batter. Saves time and ensures a tender crumb.
Mixing Bowls (Set of 3)
Allows separate preparation of wet and dry ingredients, preventing overmixing and promoting even incorporation. Versatile for any kitchen prep work.
Wire Cooling Rack
Elevates the loaf to cool evenly, preventing sogginess and preserving texture. Essential for baked goods requiring glazing or finishing touches.
Measuring Cups & Spoons
Guarantees precise ingredient measurements, crucial for baking consistency and achieving perfect flavor balance every time.
Sweet and Tart Orange Cranberry Bread
Equipment
- 1 9×5-inch loaf pan
- 1 Hand mixer
- 3 Mixing bowls
- 1 Wire cooling rack
- Measuring cups and spoons
Ingredients
- 6 tablespoons unsalted butter room temperature
- ¾ cup 150 g granulated sugar
- 2 large eggs room temperature
- ¼ cup 61 g whole milk, room temperature
- ¼ cup freshly squeezed orange juice
- 1 teaspoon orange zest
- 1 ½ cups 187.5 g all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 1 ½ cups 150 g cranberries, fresh or frozen, divided
Glaze:
- 1 cup 125 g confectioners’ sugar
- 2 –3 tablespoons freshly squeezed orange juice
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan thoroughly with nonstick spray or a thin layer of butter. Set aside to ensure the loaf doesn’t stick during baking.
- Cream Butter and Sugar: In a large mixing bowl, use a hand mixer to cream together the room-temperature butter and granulated sugar until smooth, light, and fluffy. This process aerates the batter, producing a tender loaf.
- Incorporate Eggs: Add the eggs one at a time, mixing thoroughly after each addition. Ensure each egg is fully combined before adding the next, creating a uniform batter and preventing curdling.
- Combine Wet Ingredients: In a small bowl, whisk together the milk, freshly squeezed orange juice, and orange zest. This mixture enhances moisture, flavor, and natural citrus aroma in the bread.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and kosher salt. Gradually add the flour mixture and wet mixture to the creamed butter in three parts, starting and ending with the flour, and mix on low speed until just combined.
- Fold in Cranberries: Using a spatula, gently fold in 1 cup of cranberries, being careful not to crush them. Pour the batter into the prepared loaf pan, smooth the top with a spatula, and scatter the remaining ½ cup of cranberries evenly on top.
- Bake and Glaze: Bake for 50–55 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack. Once completely cooled, whisk together confectioners’ sugar and orange juice, then drizzle the glaze over the loaf before serving.
Notes
- Use fresh cranberries for a bright, tart flavor, but frozen cranberries work well too—no need to thaw.
- For extra citrus aroma, increase the orange zest slightly.
- Do not overmix the batter; folding until just combined keeps the loaf light and tender.
- If the loaf browns too quickly, loosely tent it with aluminum foil during the last 10–15 minutes of baking.
- Allow the loaf to cool completely before glazing to prevent the glaze from melting and running off.
- For a softer crust, wrap the cooled loaf in a clean kitchen towel while it rests.
Chef’s Secrets: Insider Baking Tips
To achieve a perfectly tender and moist cranberry orange loaf, use room-temperature butter, eggs, and milk.
This ensures even mixing and prevents dense spots in the batter.
Folding the cranberries gently maintains their shape and prevents color bleeding.
Using freshly squeezed orange juice and zest elevates the flavor and provides a natural, vibrant sweetness without overpowering the tartness of the cranberries.
For an extra-flavorful crust, try lightly brushing the top with melted butter before baking.
Serving Suggestions: Creative Flavor Pairings
This cranberry orange loaf pairs wonderfully with a cup of coffee or tea for breakfast or a mid-morning snack.
For a decadent treat, serve warm slices with a smear of cream cheese or almond butter.
You can also accompany it with fresh fruit, yogurt, or a light fruit compote for a brunch spread.
For holidays or special occasions, the loaf can be sliced and served alongside whipped mascarpone or vanilla glaze for a more festive presentation
Storage Tips: Keep Bread Fresh
Store the loaf in an airtight container or tightly wrapped in plastic wrap at room temperature for up to three days.
For longer storage, wrap slices individually in parchment paper or foil and freeze for up to two months.
Thaw overnight in the fridge or at room temperature, and lightly toast or warm slices before serving.
The glaze is best added just before serving to maintain a fresh, glossy appearance.
Frequently Asked Questions: Baking Guidance Answers
1. Can I use frozen cranberries instead of fresh?
Yes, frozen cranberries work perfectly. Fold them gently into the batter without thawing to prevent excess moisture.
2. Can I substitute orange juice with another liquid?
You can use lemon juice for a tangy twist or apple juice for a milder sweetness, but orange juice gives the best citrus balance.
3. How do I prevent the loaf from drying out?
Avoid overmixing the batter and check the loaf a few minutes before the suggested baking time. Cooling completely before glazing also preserves moisture.
4. Can I make this loaf gluten-free?
Yes, swap the all-purpose flour with a 1:1 gluten-free baking flour blend, and ensure your baking powder is gluten-free. The texture will be slightly different but still delicious.
5. Can I make the glaze thicker or thinner?
Adjust the orange juice gradually. Add more confectioners’ sugar for a thicker glaze or a few more drops of juice for a thinner drizzle.
This recipe has been adapted and simplified from the original version by iambaker. We’ve refined the steps for a smoother cooking experience and added helpful notes, nutrition insights, and essential kitchen tools to make it even easier for home cooks.
