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
- 1–2 tbsp orange juice
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian