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Cranberry Orange Loaf Recipe

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3.9 from 36 reviews

A bright and festive quick bread filled with tart cranberries and fresh orange zest, drizzled with a sweet orange glaze. Perfect for holiday mornings, gifting, or a cozy teatime treat, this cranberry orange loaf boasts a tender crumb with a delightful balance of sweet and tangy flavors.

  • Total Time: 1 hour 10 minutes
  • Yield: 1 loaf (10–12 slices)

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt

Wet Ingredients

  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • ½ cup sour cream (or plain Greek yogurt)
  • ½ cup fresh orange juice
  • 1 tbsp orange zest
  • 1 tsp vanilla extract

Fruit

  • 1 ½ cups fresh or frozen cranberries (halved if large)
  • 2 tbsp flour (to toss with cranberries, prevents sinking)

Optional Glaze

  • ½ cup powdered sugar
  • 1–2 tbsp orange juice

Instructions

  1. Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to ensure even distribution of leavening agents and salt.
  3. Cream Butter and Sugar: In a large bowl, use an electric mixer or whisk to cream the softened butter and granulated sugar until the mixture is light, fluffy, and pale in color, which helps incorporate air for a tender crumb.
  4. Add Eggs: Beat in the eggs one at a time, ensuring each is fully combined before adding the next to create an even batter.
  5. Add Wet Flavorings: Mix in the sour cream (or plain Greek yogurt), fresh orange juice, orange zest, and vanilla extract until the batter is smooth and homogenous.
  6. Combine Dry and Wet Ingredients: Gently fold the dry ingredient mixture into the wet ingredients until just combined, being careful not to overmix to maintain a tender texture.
  7. Incorporate Cranberries: Toss the cranberries with 2 tablespoons of flour to prevent them from sinking to the bottom, then fold them gently into the batter.
  8. Fill Pan and Bake: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
  9. Cool the Loaf: Allow the loaf to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely for best texture.
  10. Prepare and Drizzle Glaze (Optional): If desired, whisk together powdered sugar and orange juice until smooth, then drizzle over the cooled loaf to add extra sweetness and a citrusy finish.

Notes

  • Fresh cranberries yield the best texture and flavor, but frozen cranberries can be used straight from the freezer without thawing.
  • Store the loaf covered at room temperature for up to 3 days or refrigerate for up to 1 week to maintain freshness.
  • This loaf freezes well for up to 3 months when unglazed; thaw before glazing and serving.
  • Author: Jessica
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://dishestocook.com/cranberry-orange-loaf-recipe/