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Close-up of a moist Cranberry Orange Loaf with a golden-brown crust and visible cranberries.

Cranberry Orange Loaf

A moist and tangy loaf combining fresh cranberries and zesty orange flavor, perfect for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry ingredients
  • 1.5 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.25 tsp salt
  • 1 tbsp orange zest
Wet ingredients
  • 0.5 cup unsalted butter, softened
  • 0.75 cup sugar
  • 2 eggs eggs
  • 0.5 cup orange juice (freshly squeezed preferred)
  • 1 tsp vanilla extract
Add-ins
  • 1 cup fresh or frozen cranberries (chopped if large)
  • 0.25 cup chopped walnuts or pecans (optional) optional
  • 0.5 cup powdered sugar
  • 1-2 tbsp orange juice (for glaze)

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
  2. Mix dry ingredients and orange zest. In another bowl, cream butter and sugar, then add eggs, orange juice, and vanilla.
  3. Combine wet and dry, fold in cranberries (and nuts if using). Pour into pan.
  4. Bake for 45–55 minutes until a toothpick comes out clean. Cool before glazing.
  5. Mix powdered sugar with orange juice to make glaze, then drizzle over cooled loaf.

Notes

For extra flavor, add chopped walnuts or pecans to the batter.