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Cranberry Orange Loaf Recipe

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4.2 from 39 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.

  • 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
  • 2 tbsp flour (to toss with cranberries, prevents sinking)

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)

Optional Glaze

  • ½ cup powdered sugar
  • 12 tbsp orange juice

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper to prevent sticking and ensure easy removal after baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents and salt throughout the batter.
  3. Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened unsalted butter and granulated sugar until the mixture is light and fluffy, which helps to incorporate air for a tender crumb.
  4. Add Eggs: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. This adds structure and richness to the batter.
  5. Incorporate Wet Ingredients: Mix in the sour cream (or Greek yogurt), fresh orange juice, orange zest, and vanilla extract until the batter is smooth, which adds moisture and flavor depth.
  6. Combine Wet and Dry Ingredients: Gently fold the dry flour mixture into the wet ingredients until just combined; avoid overmixing to keep the loaf tender.
  7. Prepare Cranberries: Toss the cranberries with 2 tablespoons of flour to prevent them from sinking to the bottom during baking, then gently fold them into the batter.
  8. Transfer to Pan and Bake: Pour the batter into the prepared loaf pan and smooth the top for even baking. 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 remove it to a wire rack to cool completely. This prevents sogginess from steam trapped in the pan.
  10. Optional Glaze: If desired, whisk together powdered sugar and 1 to 2 tablespoons of orange juice until smooth. Drizzle over the cooled loaf for an added sweet and citrusy finish.

Notes

  • Fresh cranberries work best, but frozen cranberries (unthawed) can be used without altering the recipe.
  • 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 (without the glaze) for up to 3 months; thaw before serving.
  • Author: Martha
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian