Zesty Cranberry Orange Loaf Recipe: A Sweet Holiday Treat

Sweet mornings call for a slice of warmth, and this cranberry orange loaf recipe delivers pure comfort with every bite.

Bursting with bright citrus notes and tart cranberries, the loaf promises a delightful breakfast or afternoon treat.

Zesty orange zest weaves through the tender crumb, creating a harmonious balance of flavors.

The cranberries add a surprising pop of color and tangy excitement to each slice.

Soft, moist, and wonderfully aromatic, this loaf transforms simple ingredients into something extraordinary.

Home bakers will love how easily this recipe comes together, filling the kitchen with an irresistible fragrance.

You won’t be able to resist cutting a generous slice and savoring every delectable moment.

Why Cranberry Orange Loaf Brightens Breakfast

• Savor Chocolate Magic: Indulge in a decadent Puerto Rican twist on traditional coquito, transforming a classic drink into a rich chocolate lover's dream.
• Blend with Ease: Requires minimal cooking skills and just a blender, making it accessible for anyone wanting to create a stunning holiday beverage.
• Customize Your Celebration: Perfect for festive gatherings, holiday parties, or special occasions where you want to impress guests with a unique and delicious homemade drink.
• Chill and Enjoy: Prepare ahead of time and let the refrigerator do the work, allowing flavors to mingle and intensify while giving you more time to enjoy your event.

Everything for a Moist Cranberry Orange Loaf

• Butter: A rich, creamy base that provides moisture and flavor to the loaf.
• Granulated Sugar: Adds sweetness and helps create a tender texture.
• Eggs: Bind the ingredients together and contribute to the loaf's structure.
• Flour: The primary dry ingredient that forms the foundation of the loaf.
• Cranberries: Tart berries that add bursts of flavor and color to the loaf.
• Orange Juice: Brings a bright, citrusy flavor to the recipe.
• Orange Zest: Provides intense orange flavor and aromatic notes.

• Baking Powder: Helps the loaf rise and creates a light, fluffy texture.
• Kosher Salt: Enhances the overall flavor of the loaf.

• Confectioners Sugar, Orange Juice: Creates a sweet and tangy glaze to top the loaf.

• Milk: Adds moisture and helps create a soft crumb.
• Nonstick Cooking Spray: Ensures the loaf doesn't stick to the pan.
• Aluminum Foil: Prevents excessive browning during baking.

Steps for Baking Cranberry Orange Loaf Easily

Step 1: Warm Up the Oven

Turn the oven to 350°F. Spray a 9×5-inch loaf pan with cooking spray to prevent sticking.

Step 2: Cream Butter and Sugar

In a large bowl, use a hand mixer to blend butter and sugar until the mixture becomes smooth and creamy.

Step 3: Add Eggs

Incorporate eggs one at a time, mixing thoroughly after each addition to create a uniform batter.

Step 4: Prepare Liquid Mixture

• Milk
• Orange juice
• Orange zest

Step 5: Mix Dry Ingredients

• Flour
• Baking powder
• Kosher salt

Step 6: Combine Mixtures

Gradually add flour and liquid mixtures to the butter mixture in three parts. Use the hand mixer on low speed, blending until just combined after each addition.

Step 7: Fold in Cranberries

Gently fold in cranberries using a spatula, being careful not to crush them.

Step 8: Prepare for Baking

Pour batter into the prepared loaf pan.

Smooth the top with a spatula. Scatter remaining cranberries evenly over the surface.

Step 9: Bake the Loaf

Bake for 50-55 minutes. Check doneness by inserting a toothpick into the center – it should come out with a few moist crumbs but no wet batter.

If the top browns too quickly, cover loosely with aluminum foil.

Step 10: Cool the Loaf

Let the loaf cool in the pan for 10 minutes.

Transfer to a wire rack to cool completely.

Step 11: Make the Glaze

• Confectioners sugar
• Orange juice

Blend until smooth and free of lumps.

Step 12: Finish and Serve

Drizzle the glaze over the completely cooled loaf before serving.

Notes for Zesty and Fruity Loaf Fans

• Fold cranberries gently to prevent crushing, maintaining their whole, juicy texture throughout the loaf.
• Watch the baking time closely and use aluminum foil to prevent over-browning while ensuring a perfectly moist interior.
• Maximize orange zest and juice for a vibrant, citrusy undertone that complements the tart cranberries.
• Drizzle the orange glaze when the loaf is completely cool to achieve a smooth, even coating that enhances the bread's sweetness.
• Add wet and dry ingredients gradually, mixing on low speed to prevent overmixing and maintain a tender crumb.

Fun Twists for Cranberry Orange Loaf Recipes

• Gluten-Free Cranberry Orange Loaf: Replace wheat flour with a gluten-free blend to make this recipe suitable for those with gluten sensitivities.
• Dairy-Free Orange Cranberry Bread: Substitute butter with coconut oil and use almond milk instead of regular milk for a lactose-free version.
• Whole Wheat Cranberry Orange Loaf: Swap half the all-purpose flour with whole wheat flour to increase fiber and nutritional value.
• Low-Sugar Cranberry Orange Bread: Use a sugar substitute like stevia or reduce sugar content by half and add extra orange zest for natural sweetness.

What Goes Well With Cranberry Orange Loaf

• Pair Zesty Tea: Brew a light Earl Grey or orange-infused black tea to complement the citrusy notes of the cranberry orange loaf. The bergamot and tea's subtle flavors enhance the bread's bright, tangy profile.
• Creamy Companion: Serve alongside vanilla bean mascarpone or whipped cream cheese spread. These smooth, rich accompaniments balance the loaf's tartness and provide a luxurious texture contrast.
• Sparkling Sidekick: Pour a chilled prosecco or sparkling white wine with slight citrus undertones. The effervescence and light sweetness beautifully match the loaf's fruity and sweet characteristics.

Storing Cranberry Orange Loaf for Later

• Store the cranberry orange loaf in an airtight container or tightly wrapped with plastic wrap in the refrigerator for up to 5 days. Keep the glaze separate until ready to serve.
• Wrap the cooled loaf completely in plastic wrap, then in aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
• Preheat oven to 300F. Place the loaf on a baking sheet and warm for 10-15 minutes until heated through. Cover loosely with foil to prevent over-browning.
• Heat individual slices for 15-20 seconds on medium power. Be careful not to overheat, as this can dry out the loaf.

FAQs

• Can I use frozen cranberries instead of fresh ones?

Yes, you can use frozen cranberries. Do not thaw them before adding to the batter to prevent color bleeding and maintain their shape.

• How do I prevent the cranberries from sinking to the bottom of the loaf?

Toss the cranberries in a little flour before folding them into the batter. This helps them stay suspended throughout the loaf during baking.

• What can I substitute for orange zest if I don't have it?

You can use lemon zest as an alternative or skip it entirely. The orange juice will still provide a citrusy flavor to the loaf.

• Can I make this loaf without a hand mixer?

Yes, you can use a stand mixer or mix the ingredients by hand with a wooden spoon. Just ensure ingredients are well combined and mixed gently.

Cranberry Orange Loaf Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 36 reviews

• Total Time: 1 hour 15 minutes
• Yield: 8 1x

Print Recipe

Pin Recipe

Description

Zesty cranberry orange loaf brings Mediterranean sunshine to classic winter baking with tangy citrus and bright berries. Sweet-tart flavors dance together, promising a delightful slice that you’ll savor with morning coffee or afternoon tea.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 1 1/2 cups (150 g) cranberries, fresh or frozen (unthawed)
• 1 1/2 cups (187.5 g) all-purpose flour
• 3/4 cup (150 g) granulated sugar

Liquid and Dairy Ingredients:

• 2 large eggs, room temperature
• 1/4 cup (61 g) whole milk, room temperature
• 1/4 cup freshly squeezed orange juice
• 6 tablespoons unsalted butter, room temperature

Seasoning and Flavor Enhancers:

• 1 teaspoon orange zest
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare the oven by heating to 350F (175C) and coat a 9×5-inch loaf pan with nonstick cooking spray.
2. Cream butter and sugar using a hand mixer until the mixture becomes light and fluffy.
3. Incorporate eggs individually, mixing thoroughly after each addition to ensure smooth integration.
4. Blend milk, orange juice, and orange zest in a separate small container.
5. Combine flour, baking powder, and kosher salt in a medium mixing bowl, whisking to distribute ingredients evenly.
6. Alternate adding flour mixture and milk mixture to the butter base in three stages, using low-speed mixing until just incorporated.
7. Delicately fold 1 cup of cranberries into the batter, maintaining their whole shape.
8. Transfer batter to the prepared loaf pan, leveling the surface with a spatula and scattering remaining cranberries on top.
9. Bake for 50-55 minutes, monitoring for even browning and covering with aluminum foil if top darkens too quickly.
10. Test doneness by inserting a toothpick; it should emerge with minimal moist crumbs.
11. Rest loaf in pan for 10 minutes, then transfer to a wire rack for complete cooling.
12. Prepare glaze by whisking confectioners sugar and orange juice until smooth and glossy.
13. Drizzle glaze over fully cooled loaf before serving.

Notes

• Ensure butter is at room temperature for smooth creaming and better incorporation with sugar.
• Avoid overmixing the batter to prevent a tough, dense loaf; mix just until ingredients are combined.
• Toss cranberries in a bit of flour before folding to prevent them from sinking to the bottom during baking.
• For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend and add xanthan gum for better texture.

• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 196 kcal
• Sugar: 13 g
• Sodium: 114 mg
• Fat: 7 g
• Saturated Fat: 4 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 29 g
• Fiber: 2 g
• Protein: 3 g
• Cholesterol: 38 mg