Prep time: 20 minutes
Cook time: 50-60 minutes
Total time: 1 hour 20 minutes (includes cooling)
Yield: 1 (9×5-inch) loaf
Category: Breakfast, Dessert, Snack
Cuisine: American
Difficulty: Easy
This isn’t just a bread; it’s a slice of sunshine. Imagine a tender, moist loaf, bursting with the bright flavor of fresh oranges and studded with tart, jewel-like cranberries. The scent of citrus wafting through your kitchen as it bakes is absolutely heavenly. Topped with a simple, sweet orange glaze that soaks gently into the crust, this Cranberry Orange Loaf is the perfect companion for your morning coffee, a delightful afternoon treat, or a beautiful homemade gift during the holiday season. It’s incredibly easy to make and guaranteed to impress!
Why You’ll Love This Recipe
Perfectly Balanced Flavors: The sweet, buttery batter is the ideal canvas for the tangy cranberries and zesty orange.
Incredibly Moist: Thanks to the buttermilk and oil, this loaf stays soft and tender for days (if it lasts that long!).
Simple Ingredients: You probably have most of these pantry staples on hand already.
Versatile: Enjoy it plain, glazed, or even toasted with a little butter.
Ingredients
For the Cranberry Orange Loaf:
1 ½ cups (190g) all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon baking soda
1 cup (200g) granulated sugar
2 tablespoons orange zest (from about 1-2 large oranges)
½ cup (120ml) vegetable oil (or canola oil)
2 large eggs, at room temperature
½ cup (120ml) buttermilk, at room temperature
¼ cup (60ml) freshly squeezed orange juice
1 teaspoon vanilla extract
1 ½ cups (170g) fresh or frozen cranberries (if using frozen, do not thaw)
Optional: 1 tablespoon flour, for dusting the cranberries
For the Orange Glaze (Optional but Recommended):
1 cup (120g) powdered sugar, sifted
2-3 tablespoons freshly squeezed orange juice
½ teaspoon orange zest (for garnish)
Step-by-Step Instructions
1. Preheat and Prepare the Pan
Preheat your oven to 350°F (175°C) . Grease a 9×5-inch loaf pan thoroughly with butter or non-stick spray. For easy removal, line the pan with a strip of parchment paper, leaving an overhang on the two long sides. This will act as handles to lift the loaf out later.
2. Combine Dry Ingredients
In a medium-sized bowl, whisk together the flour, baking powder, salt, and baking soda. Set aside.
3. Rub Sugar with Orange Zest (Crucial Step!)
In a separate large mixing bowl, combine the granulated sugar and the orange zest. Use your fingertips to rub the zest into the sugar for about a minute. This simple action releases the essential oils from the orange peel, infusing the entire loaf with intense citrus flavor. The sugar will become damp and fragrant.
4. Mix Wet Ingredients
Pour the vegetable oil into the sugar-zest mixture and whisk until well combined. Add the eggs one at a time, whisking well after each addition until the batter is smooth and glossy. Next, whisk in the buttermilk, fresh orange juice, and vanilla extract until everything is fully incorporated.
5. Combine Wet and Dry
Pour the dry ingredients into the wet ingredients. Use a spatula or whisk to gently fold them together. Mix only until you no longer see streaks of flour. Do not overmix! Overworking the batter can result in a dense, tough loaf. A few small lumps are perfectly fine.
6. Fold in the Cranberries
In a small bowl, toss the cranberries with the optional 1 tablespoon of flour. This light coating helps prevent them from sinking to the bottom of the loaf during baking. Gently fold the cranberries into the batter with your spatula.
7. Bake
Pour the batter into your prepared loaf pan and spread it into an even layer. Bake for 50-60 minutes, or until a wooden toothpick inserted into the center of the loaf comes out clean or with just a few moist crumbs attached. If the top is browning too quickly after 30-40 minutes, loosely tent the pan with a piece of aluminum foil.
8. Cool
Place the pan on a wire rack and allow the loaf to cool in the pan for about 15 minutes. After 15 minutes, use the parchment paper handles to lift the loaf out of the pan and transfer it directly onto the wire rack to cool completely before glazing. If you glaze it while it’s still warm, the glaze will simply melt right off.
9. Make the Glaze (Optional)
Once the loaf is completely cool, make the glaze. In a small bowl, whisk together the sifted powdered sugar and 2 tablespoons of orange juice. Add the remaining tablespoon of juice, a little at a time, until you reach a thick but pourable consistency. You want it to be fluid enough to drizzle but thick enough to set.
10. Glaze and Serve
Drizzle the glaze generously over the cooled loaf. Sprinkle with the extra orange zest for a pop of color and flavor. Let the glaze set for about 10-15 minutes before slicing and serving.
Tips for the Perfect Loaf
Room Temperature Ingredients: For the best texture, ensure your eggs and buttermilk are at room temperature. This allows them to emulsify properly into the batter, creating a smoother, more even crumb. Take them out of the fridge about 30 minutes before you start.
Fresh vs. Frozen Cranberries: Both work beautifully. If using frozen, do not thaw them before adding to the batter. Adding them frozen helps prevent them from bleeding too much color into the batter and keeps them from getting mushy.
The Toothpick Test: Ovens can vary. Start checking your loaf at the 50-minute mark. If the toothpick comes out with wet batter, it needs more time. If it comes out clean, it’s done.
Make it a Muffin: This batter also makes about 12-14 amazing cranberry orange muffins. Bake at 375°F (190°C) for 18-22 minutes.
Storage Instructions
Store any leftover loaf tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 4 days. The glaze will remain slightly sticky but delicious.
You can also freeze the unglazed loaf. Wrap the cooled loaf tightly in a layer of plastic wrap, then a layer of aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before glazing and serving.
Nutrition Information
The following nutrition information is an estimate and is provided for informational purposes only. It is calculated for one slice of the loaf (assuming 10 slices per loaf) with the glaze.
Serving Size: 1 slice
Calories: 327 kcal
Total Fat: 13 g
Saturated Fat: 2 g
Trans Fat: 0 g
Cholesterol: 38 mg
Sodium: 197 mg
Total Carbohydrate: 49 g
Dietary Fiber: 1 g
Sugars: 33 g
Protein: 4 g