Welcome to the only Cranberry Orange Loaf recipe you’ll ever need. This isn’t just another quick bread; it’s a celebration of festive flavors, wrapped in a perfectly moist and tender crumb that stays fresh for days. The bright, tart cranberries burst through the sweet, citrus-infused batter, all crowned with a zesty orange glaze that ties everything together. It’s simple to make, requires no special equipment, and delivers a truly stunning result every time.
Whether you’re looking for a delightful holiday breakfast, a lovely afternoon treat with a cup of tea, or a thoughtful homemade gift, this loaf is the answer. Get ready to fill your kitchen with the incredible aroma of citrus and spice.
Why This is the Only Cranberry Orange Loaf Recipe You’ll Need
In a world of endless recipes, this one stands out for a few key reasons. We’ve tested every variable to ensure it’s completely foolproof and absolutely delicious.
Unbelievably Moist Crumb: The combination of oil and buttermilk creates a tender, rich texture that never dries out. It’s the secret to a perfect quick bread.
Perfect Flavor Balance: We use both orange zest and orange juice to infuse the loaf with a deep, natural citrus flavor that perfectly complements the tart cranberries. It’s sweet, zesty, and balanced.
Simple & No-Fuss: You do not need a stand mixer or any fancy gadgets for this recipe. Just two bowls, a whisk, and a loaf pan are all it takes to create this masterpiece.
Key Ingredients for the Perfect Loaf
The magic of this loaf lies in using simple, high-quality ingredients. Here’s what you’ll need and why it matters.
For the Cranberry Orange Loaf
All-Purpose Flour: Provides the structure for our loaf. Make sure to measure it correctly by spooning it into your measuring cup.
Granulated Sugar: Sweetens the bread and helps create a tender texture.
Baking Powder & Baking Soda: These leaveners work together to give the loaf a beautiful rise and a light crumb.
Salt: A crucial ingredient that balances the sweetness and enhances all the other flavors.
Cranberries: Fresh or frozen cranberries work best, providing a wonderful tart burst. If using frozen, don’t thaw them first!
Orange Zest & Juice: The zest provides aromatic oils and intense flavor, while the juice adds moisture and a tangy kick.
Large Egg: Binds the ingredients together. Make sure it’s at room temperature for the best results.
Buttermilk: The acidity in buttermilk reacts with the baking soda to create an incredibly tender crumb.
Vegetable Oil: Guarantees a super moist loaf that stays fresh much longer than breads made with butter.
Vanilla Extract: Adds a layer of warmth and complexity to the flavor profile.
For the Zesty Orange Glaze
Powdered Sugar: The base of our smooth, sweet glaze.
Orange Juice: Thins the glaze and provides that final punch of bright citrus flavor.
A generous drizzle of that zesty orange glaze is the perfect finishing touch.
Step-by-Step Instructions
Follow these simple steps to bake your perfect Cranberry Orange Loaf. It’s easier than you think!
1. Preparation
First, preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan thoroughly to prevent sticking. In a small bowl, toss the cranberries with one tablespoon of flour. This simple trick helps prevent them from sinking to the bottom of your loaf.
2. Mixing the Batter
In a large bowl, whisk together the remaining flour, granulated sugar, baking powder, baking soda, salt, and orange zest. In a separate medium bowl, whisk the egg, buttermilk, vegetable oil, orange juice, and vanilla extract until well combined. Pour the wet ingredients into the dry ingredients and mix with a spatula until just combined. Be careful not to overmix; a few lumps are perfectly fine. Gently fold in the flour-coated cranberries.
3. Baking the Loaf
Pour the batter into your prepared loaf pan and spread it evenly. Bake for 55-65 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. If the top starts to brown too quickly, you can loosely tent it with aluminum foil for the last 15-20 minutes of baking.
4. Making the Glaze & Finishing
Once baked, let the loaf cool in the pan for about 15 minutes before carefully inverting it onto a wire rack to cool completely. While it cools, prepare the glaze. In a small bowl, whisk together the powdered sugar and orange juice until smooth. You can add more juice or sugar to reach your desired consistency. Drizzle the glaze over the completely cooled loaf. Let the glaze set for about 20 minutes before slicing and serving.
Pro Tips for a Flawless Cranberry Orange Loaf
These essential tips will elevate your quick bread from good to unforgettable.
Do Not Overmix: This is the most important rule of quick bread! Overmixing develops gluten, which will result in a tough, dense loaf instead of a tender one. Mix only until the flour disappears.
Room Temperature Ingredients: Using a room temperature egg and buttermilk helps the batter mix together evenly, creating a more uniform texture.
Check for Doneness Correctly: The toothpick test is your best friend. The center of the loaf is the last part to cook, so always test it right in the middle.
Cool Completely Before Glazing: Be patient! If you glaze the loaf while it’s still warm, the glaze will melt and run right off. A cooled loaf allows the glaze to set beautifully on top.
Look at that perfectly moist texture! This is the result of a perfectly balanced recipe.
Variations and Substitutions
While this recipe is fantastic as is, feel free to make it your own with these delicious additions.
Add Nuts: For a delightful crunch, fold in 3/4 cup of chopped walnuts or pecans with the cranberries. It’s a classic pairing for a reason, much like in these delicious pecan desserts.
Warm Spices: Add 1/2 teaspoon of cinnamon or a 1/4 teaspoon of cardamom to the dry ingredients for an extra layer of warmth. For another treat with warm spices, try these Orange Cardamom Shortbread cookies.
Dried Cranberries: If you don’t have fresh or frozen, you can use 1 cup of dried cranberries. Soak them in hot water for 10 minutes and pat them dry before using to make them plump.
How to Store Your Loaf
To keep your Cranberry Orange Loaf fresh and moist, proper storage is key.
Store the loaf in an airtight container at room temperature for up to 4 days. If you need to store it longer, you can freeze it. Wrap the unglazed loaf tightly in plastic wrap, then a layer of aluminum foil, and freeze for up to 3 months. Thaw it overnight at room temperature and apply the glaze just before serving.
The best way to prevent cranberries from sinking is to toss them in one tablespoon of flour before folding them into the batter. This light coating helps them grip the batter and stay suspended throughout the loaf as it bakes.
Fresh or frozen cranberries work best for this recipe as they provide a wonderful burst of tartness. If using frozen, do not thaw them first. You can use dried cranberries, but we recommend soaking them in hot water for 10 minutes to plump them up before use.
The most reliable method is to use a wooden skewer or toothpick. Insert it into the very center of the loaf. If it comes out clean or with a few dry crumbs attached, the loaf is done. If there is wet batter on the skewer, it needs more time.
Absolutely! This loaf is perfect for making ahead. You can bake the loaf, let it cool completely, and store it (unglazed) in an airtight container at room temperature for up to two days. For longer storage, wrap it tightly and freeze for up to 3 months. Thaw at room temperature and glaze before serving.
To maintain maximum moisture, store the loaf in an airtight container or a zip-top bag at room temperature. The oil in the recipe helps it stay moist for up to 4 days.
The Perfect Holiday Treat
This Cranberry Orange Loaf is more than just a recipe; it’s a slice of holiday cheer. Its festive colors and bright flavors make it a standout on any table, from a holiday brunch to a cozy winter afternoon. It’s one of our favorite winter dessert recipes for its simplicity and crowd-pleasing taste. If you’re planning a holiday gathering, this loaf is a must-bake part of your Christmas recipes collection.
We know you’ll love this recipe as much as we do. If you make it, please leave a comment below or share a picture on Pinterest. We can’t wait to see your beautiful creations!
The perfect slice of festive flavor! This Cranberry Orange Loaf is unbelievably moist and easy to make.
Cranberry Orange Loaf Recipe
FL Recipes
Cranberry Orange Loaf: The Ultimate Moist & Zesty Recipe
This Cranberry Orange Loaf is incredibly moist, tender, and bursting with flavor. Packed with tart cranberries and fresh orange zest, this easy quick bread is topped with a sweet orange glaze, making it the perfect holiday treat for breakfast or dessert.
2cupsall-purpose flourplus 1 tablespoon for tossing with cranberries
1cupgranulated sugar
1 1/2teaspoonsbaking powder
1/2teaspoonbaking soda
1/2teaspoonsalt
1 1/2cupsfresh or frozen cranberriesdo not thaw if frozen
1tablespoonorange zestfrom about 1 large orange
1large eggroom temperature
3/4cupbuttermilkroom temperature
1/2cupvegetable oil
1/4cupfresh orange juicefrom about 1 large orange
1teaspoonvanilla extract
1cuppowdered sugar
2tablespoonsfresh orange juice
Equipment
1 9x5 inch Loaf Pan
2 Mixing Bowls
1 Whisk
1 Wire Cooling Rack
Method
Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan. In a small bowl, toss the cranberries with 1 tablespoon of flour.
In a large bowl, whisk together the remaining 2 cups of flour, granulated sugar, baking powder, baking soda, salt, and orange zest.
In a separate medium bowl, whisk the egg, buttermilk, vegetable oil, 1/4 cup of orange juice, and vanilla extract until combined.
Pour the wet ingredients into the dry ingredients and mix with a spatula until just combined. Do not overmix. Gently fold in the flour-coated cranberries.
Pour the batter into the prepared loaf pan. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent loosely with foil.
Let the loaf cool in the pan for 15 minutes, then invert it onto a wire rack to cool completely.
In a small bowl, whisk together the powdered sugar and 2 tablespoons of orange juice until smooth. Drizzle over the cooled loaf. Let the glaze set before slicing.
Nutrition
Calories: 350kcalProtein: 4gFat: 15gFiber: 2g
Notes
Do Not Overmix: Mix the batter only until the flour is just incorporated to ensure a tender crumb. Storage: Store in an airtight container at room temperature for up to 4 days. Freezing: The unglazed loaf can be wrapped tightly and frozen for up to 3 months. Thaw at room temperature before glazing.
Hi, I’m Emily Carter, and welcome to FL Recipes! I share simple, healthy recipes that make cooking easy, fun, and delicious for everyone. more about me »
