Cranberry Orange Loaf

There’s nothing quite like the aroma of citrus and cranberries baking together in the oven on a chilly day. The scent alone could make anyone feel instantly at home. This Cranberry Orange Loaf is one of those timeless bakes that feels festive yet simple — a bright, tender loaf cake that perfectly balances tart cranberries with the sunny sweetness of fresh orange.

Topped with a silky orange glaze, every slice is moist, flavorful, and downright irresistible. It’s the kind of bake that fits any occasion — from Christmas brunch to casual tea time with friends. The best part? You don’t need fancy equipment or complicated steps, just a few pantry staples and some juicy citrus.

Why You’ll Love This Recipe

• Moist and flavorful: The blend of butter, oil, and milk keeps this loaf incredibly tender and soft.
• Bursting with cranberries: Each slice is studded with juicy, tart berries that pop beautifully against the orange-scented crumb.
• Citrusy and bright: The orange juice, zest, and glaze layer on flavor, giving this loaf a fresh, festive lift.
• Perfect for gifting: Wrapped up with ribbon or parchment, this loaf makes a beautiful homemade gift during the holidays.
• Freezer-friendly: Bake ahead, freeze, and glaze later for effortless entertaining.
• Simple to make: No special techniques or stand mixer magic required — just mix, bake, and enjoy.

Ingredients Breakdown

Yield: 10 slices
Category: Dessert / Quick Bread
Cuisine: American
Method: Oven

Below is the complete list of ingredients, grouped for clarity. All amounts are exact from the original recipe to ensure flawless results.

Loaf Cake

• 1 1/2 cups (195g) all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 6 tablespoons (84g) unsalted butter, room temperature
• 2 tablespoons (30ml) vegetable oil
• 1 cup (207g) sugar
• 2 large eggs
• 1/4 cup (60ml) fresh orange juice (about 1 orange)
• 1 tablespoon fresh orange zest
• 1 teaspoon vanilla extract
• 6 tablespoons (90ml) whole milk
• 1 1/2 cups (150g) fresh cranberries

Orange Syrup

• 1/4 cup (60ml) orange juice (about 1 orange)
• 3 tablespoons (22g) powdered sugar

Orange Icing

• 1 cup (115g) powdered sugar
• 2 tablespoons fresh orange juice
• 1–2 tablespoons heavy whipping cream

Tools & Equipment Needed

To achieve that perfect, bakery-style loaf texture, here’s what you’ll need:

• 9×5-inch loaf pan (or 8×4-inch for a taller loaf)
• Mixing bowls (medium and large)
• Electric mixer or sturdy whisk
• Rubber spatula for folding cranberries
• Measuring cups and spoons
• Zester or microplane for orange zest
• Cooling rack
• Toothpick or cake tester
• Small saucepan (for syrup, optional)

Step-by-Step Instructions

Follow these clear, step-by-step directions for the perfect Cranberry Orange Loaf every time.

Step 1: Preheat and Prepare the Pan

Preheat your oven to 350°F (177°C). Grease a 9×5-inch or 8×4-inch loaf pan with butter or non-stick spray. Line with parchment paper if you prefer easy removal.

Step 2: Combine the Dry Ingredients

In a medium mixing bowl, whisk together:

• 1 1/2 cups flour,
• 1 1/2 teaspoons baking powder, and
• 1/4 teaspoon salt.

Set aside. This mixture forms the foundation of your loaf, ensuring it’s light but structured.

Step 3: Cream the Butter, Oil, and Sugar

In a large mixing bowl, beat butter, vegetable oil, and sugar together on medium-high speed for 4–6 minutes, until the mixture is pale and fluffy. Scrape down the sides as needed — this aeration is key to a soft crumb.

Step 4: Add the Eggs and Flavorings

Add eggs one at a time, beating after each addition until nearly combined. Then add the orange juice, orange zest, and vanilla extract, mixing until fully blended. The mixture may look slightly curdled — that’s perfectly normal due to the citrus.

Step 5: Alternate Dry Ingredients and Milk

Reduce the mixer speed to low. Add about one-third of the dry ingredients and mix until mostly incorporated. Then add half the milk and mix gently. Repeat with another third of the dry ingredients, the remaining milk, and finally the rest of the flour mixture.

Mix just until combined — overmixing can lead to a dense loaf.

Step 6: Fold in the Cranberries

Using a rubber spatula, gently fold in the fresh cranberries, ensuring even distribution without breaking them too much.

Step 7: Bake

Pour the batter into the prepared loaf pan and smooth the top evenly. Bake for 40–50 minutes, or until the loaf is golden brown and a toothpick inserted in the center comes out mostly clean with a few moist crumbs.

If it starts browning too quickly, cover loosely with foil for the last 10 minutes.

Step 8: Cool and Soak with Orange Syrup

Let the loaf cool in the pan for 15 minutes, then transfer to a wire rack. While still warm, mix 1/4 cup orange juice and 3 tablespoons powdered sugar to make the orange syrup.

Drizzle or brush the syrup over the warm loaf so it seeps in, adding moisture and extra citrus flavor. Let the loaf cool completely before glazing.

Step 9: Glaze and Serve

In a small bowl, whisk together the powdered sugar, orange juice, and heavy cream until smooth and pourable. Spoon or drizzle the orange icing over the cooled loaf, letting it gently drip down the sides.

Allow the glaze to set for 10–15 minutes before slicing.

Tips & Variations

Make It Your Own

• Use frozen cranberries: Just thaw and pat dry before folding them in.
• Add nuts: Stir in 1/2 cup chopped pecans or walnuts for texture.
• Make it dairy-free: Substitute coconut milk or almond milk for whole milk, and use a dairy-free glaze.
• Try different citrus: Swap orange for lemon or lime for a zesty variation.
• Gluten-free option: Use a 1:1 gluten-free baking flour blend for a wheat-free version.

Perfect Texture Tips

• Don’t overmix the batter once the flour is added.
• Bake until just done; overbaking can dry out the loaf.
• Brush the syrup while the loaf is still warm for best absorption.

Flavor Profile

This loaf is the definition of holiday brightness — a tender, buttery crumb with lively bursts of cranberry tartness balanced by the sweet, fragrant orange glaze. The combination of citrus and berry gives every bite a refreshing lift without being overly sweet.

Texture-wise, it’s perfectly moist with a soft, delicate crumb — rich enough to feel indulgent, yet light enough to enjoy with your morning coffee or afternoon tea.

Nutritional Overview

Approximate per-slice values (based on 10 slices):

• Calories: 390
• Carbohydrates: 71.5g
• Protein: 3.8g
• Fat: 11.3g
• Cholesterol: 28mg
• Sodium: 81mg
• Sugar: 53.2g

Dietary Notes: Vegetarian-friendly. Contains dairy, eggs, and gluten.

Make-Ahead & Storage Tips

To Make Ahead

Bake the loaf, cool completely, and wrap tightly in plastic wrap. You can add the glaze just before serving to keep it fresh and glossy.

To Store

Keep the loaf in an airtight container at room temperature for up to 1 day, then refrigerate for up to 4 days. It stays moist and flavorful when chilled — just bring it to room temperature before serving.

To Freeze

Wrap the cooled, unfrosted loaf tightly in plastic wrap and place it in a freezer-safe bag or container. Freeze for up to 3 months.
When ready to serve, thaw at room temperature, then glaze as directed.

FAQs

1. Can I use dried cranberries instead of fresh?
Yes, but reduce the amount to 1 cup and soak them in warm orange juice for 10 minutes before folding them in.

2. Why did my loaf sink in the middle?
It likely needed a few extra minutes in the oven. Always test with a toothpick and ensure your baking powder is fresh.

3. Can I double this recipe?
Absolutely! Bake two loaves side by side, rotating halfway through for even browning.

4. How do I make the glaze thicker or thinner?
Add more powdered sugar for a thicker glaze or a few drops of cream to thin it slightly.

5. Can I skip the orange syrup?
You can, but it adds incredible moisture and boosts the orange flavor — highly recommended!

6. How can I keep cranberries from sinking to the bottom?
Toss them lightly in a tablespoon of flour before folding into the batter.

Cooking Timeline (At a Glance)

Step	Task	Time
1	Prepare ingredients & preheat oven	10 min
2	Mix dry & wet ingredients	10 min
3	Fold in cranberries & bake	40–50 min
4	Cool loaf in pan	15 min
5	Drizzle syrup	5 min
6	Cool completely	1 hr
7	Glaze & serve	10 min
Total Time		2 hrs 30 min

Serving Suggestions

• Slice and serve with a cup of hot tea or coffee.
• Top with whipped cream for an extra-indulgent dessert.
• Dust lightly with powdered sugar for a simple, elegant finish.
• Serve at brunch with fruit salad and eggs for a festive morning spread.

Recipe Variations

1. White Chocolate Cranberry Loaf: Fold 1/2 cup white chocolate chips into the batter.
2. Cranberry Orange Muffins: Divide batter into a 12-cup muffin tin and bake for 18–22 minutes.
3. Lemon Blueberry Loaf: Swap oranges and cranberries for lemon and blueberries for a springtime twist.
4. Cranberry Almond Loaf: Replace vanilla extract with almond extract and top with sliced almonds before baking.

Ingredient Spotlight: Cranberries

Choosing Fresh Cranberries

Look for firm, shiny, deep red berries. Avoid soft or wrinkled ones, which may be overripe.

Why They Shine in Baking

Cranberries offer a sharp tartness that cuts through the sweetness of the cake and glaze, giving a beautiful flavor balance. They also add moisture and a pop of color to every slice.

Storing Cranberries

Keep fresh cranberries in the refrigerator for up to two weeks or freeze them in a zip-top bag for up to a year — no need to thaw before baking.

Pro Baking Tips

• Cream butter and sugar properly: This step creates the air pockets needed for a light, fluffy loaf.
• Use room-temperature ingredients: Helps batter blend smoothly for even baking.
• Don’t rush the cooling: The loaf continues to set as it cools; cutting too early can cause crumbling.
• Zest before juicing: It’s much easier to zest a whole orange than one that’s been squeezed!
• Add syrup while warm: The loaf absorbs flavor best when it’s still warm from the oven.

Storage & Freezing Guide

Type	Storage Method	Duration	Notes
Room Temp	Airtight container	1 day	Best for short-term freshness
Refrigerator	Sealed container	3–4 days	Keeps moist and flavorful
Freezer	Wrapped, unglazed	Up to 3 months	Thaw before glazing
Glazed Loaf	Covered loosely	2 days	Glaze may soften slightly

Nutrition Estimate (Per Serving)

Nutrient	Amount
Calories	390
Carbohydrates	71.5 g
Sugar	53.2 g
Fat	11.3 g
Protein	3.8 g
Cholesterol	28 mg
Sodium	81 mg

Conclusion

This Cranberry Orange Loaf is pure sunshine in cake form — moist, tangy, and delicately sweet. Each bite is a burst of citrus brightness balanced by cranberry tartness, all wrapped in a tender, buttery crumb and topped with a drizzle of orange glaze that’s impossible to resist.

It’s a recipe that never fails to impress, whether baked for a holiday table, shared as a thoughtful gift, or enjoyed with a cup of tea on a quiet afternoon.

If you love the cozy comfort of baking, this loaf deserves a permanent spot in your recipe collection. It’s simple, elegant, and absolutely delicious — a bake that tastes like the season itself.

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