Go Back
–+ servings
An extreme close-up of a slice of cranberry orange loaf, highlighting the moist and tender crumb and the bright red cranberries.
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.
Print Recipe Pin Recipe WhatsApp
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups all-purpose flour plus 1 tablespoon for tossing with cranberries
  • 1 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups fresh or frozen cranberries do not thaw if frozen
  • 1 tablespoon orange zest from about 1 large orange
  • 1 large egg room temperature
  • 3/4 cup buttermilk room temperature
  • 1/2 cup vegetable oil
  • 1/4 cup fresh orange juice from about 1 large orange
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar
  • 2 tablespoons fresh orange juice

Equipment

  • 1 9x5 inch Loaf Pan
  • 2 Mixing Bowls
  • 1 Whisk
  • 1 Wire Cooling Rack

Method
 

  1. 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.
  2. In a large bowl, whisk together the remaining 2 cups of flour, granulated sugar, baking powder, baking soda, salt, and orange zest.
  3. In a separate medium bowl, whisk the egg, buttermilk, vegetable oil, 1/4 cup of orange juice, and vanilla extract until combined.
  4. 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.
  5. 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.
  6. Let the loaf cool in the pan for 15 minutes, then invert it onto a wire rack to cool completely.
  7. 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.
Keyword Cranberry Orange Bread,Cranberry Orange Loaf,holiday baking,quick bread

Tried this recipe?

Let us know how it was!
Pin Recipe