If you’re looking for a bright and zesty treat to brighten your mornings or delight your guests, this Cranberry Orange Loaf Recipe is exactly what you need. Bursting with tart cranberries and vibrant orange zest, every bite is a perfect harmony of sweet and tangy that will quickly become a household favorite. Whether it’s for holiday gatherings or a cozy teatime treat, this loaf offers an irresistible combination of flavors wrapped in a tender, moist crumb, all topped off with a luscious orange glaze to make each slice look as good as it tastes.

Ingredients You’ll Need

A thick slice of fruit bread is shown close up on a wooden board. The bread has a rough, soft texture with visible air pockets inside, and it is light beige in color. Small pieces of yellow and red fruits are scattered inside the bread, adding spots of color throughout. The top crust is light brown with a few darker spots, and it looks slightly crunchy. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

These ingredients are simple but crucial to creating the perfect balance of flavor, texture, and color in your Cranberry Orange Loaf Recipe. Each one plays its part, from the fresh orange juice adding bright citrus notes to the cranberries providing that burst of tartness that makes this bread truly special.

2 cups all-purpose flour: The foundation providing structure to your loaf.
1 ½ tsp baking powder: Helps the loaf rise nicely and stay fluffy.
½ tsp baking soda: Works with acidic elements to lighten the texture.
½ tsp salt: Enhances the flavors and balances the sweetness.
½ cup unsalted butter, softened: Adds richness and moisture.
1 cup granulated sugar: Sweetens without overpowering the fruit.
2 large eggs: Bind the ingredients and help provide structure.
½ cup sour cream (or plain Greek yogurt): Keeps the loaf tender and adds slight tang.
½ cup fresh orange juice: Infuses bright citrus flavor throughout.
1 tbsp orange zest: Concentrates that fresh orange aroma for extra zing.
1 tsp vanilla extract: Rounds out the flavors with a warm, inviting note.
1 ½ cups fresh or frozen cranberries (halved if large): Brings tart bursts that contrast the sweetness.
2 tbsp flour (to toss with cranberries): Prevents berries from sinking in the batter.
Optional Glaze: ½ cup powdered sugar and 1–2 tbsp orange juice for a lovely finishing touch.

How to Make Cranberry Orange Loaf Recipe

Step 1: Prep Your Oven and Pan

Begin by preheating your oven to 350°F (175°C) and preparing a 9×5-inch loaf pan with butter or nonstick spray. Lining it with parchment paper not only ensures easy removal but helps your loaf keep its beautiful shape as it bakes.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This step evenly distributes the leavening agents and salt, which is essential for your loaf’s perfect rise and flavor balance.

Step 3: Cream Butter and Sugar

In a separate large bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy. This takes a few minutes and is key for creating a tender texture and slight airiness in the loaf.

Step 4: Add Eggs and Wet Ingredients

Beat in the eggs one at a time to ensure they fully incorporate, then stir in the sour cream, fresh orange juice, orange zest, and vanilla extract. This mixture is fragrant and silky, setting the stage for a flavorful loaf that’s bursting with sunny citrus.

Step 5: Combine Wet and Dry Ingredients

Gentle is the word here. Fold the dry ingredients into the wet mixture just until combined to avoid overmixing, which can make your bread tough instead of tender.

Step 6: Prepare the Cranberries and Fold In

Toss the fresh or frozen cranberries with 2 tablespoons of flour—this clever trick prevents them from sinking to the bottom of the loaf and keeps the distribution even. Fold them gently into the batter for those delightful bursts of tartness in every bite.

Step 7: Bake to Perfection

Pour the batter into your prepared pan, smoothing the top with a spatula. Bake for 50 to 60 minutes until a toothpick inserted in the center comes out clean. You’ll notice the intoxicating smell of orange and cranberry filling your kitchen as it bakes.

Step 8: Cool and Glaze

Let the loaf cool in the pan for about 10 minutes before transferring it to a wire rack. If you love a little extra sweetness, whisk together powdered sugar and orange juice to make a glaze and drizzle it over the cooled loaf—this final flourish elevates both look and flavor.

How to Serve Cranberry Orange Loaf Recipe

The image shows a loaf of cake with bright red cherries baked inside, arranged on a wooden board on a white marbled surface. The cake has a golden brown crust with a soft, light yellow inside speckled with whole cherries. On top, there is a drizzle of white icing in thin lines running diagonally across the loaf. A slice is cut and placed in front of the loaf, showing the inside clearly with cherries evenly spread. To the left, a white bowl filled with fresh cherries is partly visible, and on the right, there are a few orange slices. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of powdered sugar, a few whole cranberries, or thin orange slices placed artfully on top can make your loaf look as delightful as it tastes. Fresh herbs like thyme or rosemary also pair wonderfully for a festive touch.

Side Dishes

This Cranberry Orange Loaf Recipe shines with a cup of hot tea or coffee for a relaxing morning pick-me-up. For brunch, serve alongside creamy yogurt or a mild cheese like ricotta to balance the tartness beautifully.

Creative Ways to Present

Slice the loaf and arrange the pieces on a rustic wooden board alongside nuts and fruit preserves for a charming snack platter. You can also transform slices into French toast or use the loaf as a base for dessert sandwiches filled with mascarpone and honey.

Make Ahead and Storage

Storing Leftovers

Keep your Cranberry Orange Loaf Recipe fresh by storing it covered at room temperature for up to three days. If you want it to last longer, keep it refrigerated in an airtight container for about a week, ensuring each slice remains moist and flavorful.

Freezing

This loaf freezes beautifully without the glaze, wrapped tightly in plastic wrap and foil. Freeze for up to three months, so you can enjoy a slice whenever the craving strikes—just thaw overnight in the fridge.

Reheating

To bring your loaf back to that freshly baked warmth, reheat slices in a toaster oven or microwave briefly. Adding a bit of butter or spreading cream cheese on top while warm makes it even more indulgent.

FAQs

Can I use frozen cranberries instead of fresh?

Absolutely! Frozen cranberries work well and are convenient year-round. Just don’t thaw them before adding to the batter to avoid excess moisture causing the loaf to become soggy.

What can I substitute for sour cream in this recipe?

Plain Greek yogurt is a fantastic substitute that maintains the loaf’s moisture and slight tang, keeping the flavor profile intact.

Is this Cranberry Orange Loaf Recipe gluten-free friendly?

The recipe as written uses all-purpose flour, but you can usually swap in a 1-to-1 gluten-free baking flour blend. Just be sure to check the blend’s ingredients and adjust baking time as needed.

Can I make this recipe dairy-free?

Yes, you can substitute dairy-free butter and use a dairy-free yogurt alternative. The texture will be slightly different but still delicious and moist.

How long will the glaze keep once applied?

The orange glaze will keep well for a day or two at room temperature, but it’s best to add it just before serving to maintain its fresh, glossy appearance and bright flavor.

Final Thoughts

There is something truly special about the combination of cranberries and orange that feels like a celebration of flavor in every slice. I encourage you to try this Cranberry Orange Loaf Recipe and discover its festive charm for yourself. Perfect for sharing with loved ones or savoring solo, it’s a recipe that’s as joyful to make as it is to eat.