If you’re searching for a cozy, zesty treat that perfectly blends the bright tang of fresh oranges with the tart burst of cranberries, then this Cranberry Orange Loaf Recipe is exactly what your kitchen needs. It’s a vibrant, moist loaf that balances citrusy freshness with subtle sweetness, making every bite an absolute delight. Whether you’re preparing a special breakfast, a tea-time snack, or an inviting dessert, this recipe brings both comfort and celebration to your table.
Ingredients You’ll Need
This Cranberry Orange Loaf Recipe combines straightforward, wholesome ingredients that come together beautifully. Each element plays a vital role — from the fresh cranberries adding juiciness and color, to the orange zest and juice which lift the flavors with brightness and aroma.
- Fresh cranberries: Provide a tart pop and lovely color contrast in every slice.
- Juicy oranges (zest and juice): Infuse the loaf with bright citrus flavor and aroma.
- Granulated sugar: Sweetens just enough to counterbalance the tartness without overpowering.
- All-purpose flour: The backbone structure of the loaf, giving it that perfect crumb.
- Baking powder: Helps the loaf rise and become light and fluffy.
- Eggs: Bind everything together and add moisture.
- Unsalted butter: Richness that tenderizes and adds buttery flavor.
- Milk: Adds moisture and helps produce a tender crumb.
- Vanilla extract: Rounds out the citrus with subtle warmth and depth.
How to Make Cranberry Orange Loaf Recipe
Step 1: Preheat and Prepare
Start by heating your oven to 350 degrees Fahrenheit (175 degrees Celsius) and greasing a 9×5-inch loaf pan. Getting your oven temperature right from the beginning ensures even baking, while greasing guarantees your loaf releases perfectly when done.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and a pinch of salt. This step evenly distributes the leavening agent and sugar throughout the flour, which is crucial for a consistent rise and sweet balance in each slice.
Step 3: Combine Wet Ingredients
In a separate bowl, mix together the melted unsalted butter, eggs, milk, vanilla extract, freshly squeezed orange juice, and bright orange zest. Stir gently until just combined—this keeps the batter light and ensures the vibrant citrus notes shine through.
Step 4: Fold Wet and Dry Mixtures
Carefully fold the wet mixture into the dry ingredients until just blended. Overmixing at this stage can make the loaf dense. Once combined, gently fold in the fresh cranberries so they’re evenly distributed but not crushed, giving bursts of tartness throughout.
Step 5: Bake to Perfection
Pour the batter into your prepared loaf pan and smooth the top. Bake for 50–60 minutes until the top is golden brown and a toothpick inserted in the center comes out clean. The aroma during baking will fill your kitchen with inviting citrus and berry notes.
Step 6: Cool and Slice
Remove the loaf from the oven and allow it to cool in the pan for a bit before transferring to a wire rack. Letting it cool completely helps set the crumb and makes slicing easier, revealing that beautiful, colorful mosaic of cranberries inside.
How to Serve Cranberry Orange Loaf Recipe
Garnishes
A light dusting of powdered sugar or a simple orange glaze can elevate the loaf’s presentation and add a touch more sweetness. For an elegant finish, some fresh orange slices or a few whole cranberries on the side add a festive flourish.
Side Dishes
This loaf is incredibly versatile. Serve it alongside a cup of hot tea or robust coffee for breakfast or brunch. It also pairs wonderfully with creamy spreads like mascarpone or a tangy cream cheese to complement its citrusy and tart character.
Creative Ways to Present
Try slicing the Cranberry Orange Loaf Recipe into thick pieces and toasting them lightly—then top with almond butter and honey for a textured treat. Alternatively, cut into cubes and serve as part of a dessert platter with fresh fruits and yogurt, turning it into a refreshing snack.
Make Ahead and Storage
Storing Leftovers
Store any leftover Cranberry Orange Loaf wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days to keep it moist and fresh. If your kitchen is warm, refrigeration is best to avoid spoilage, but this can slightly dry out the loaf, so consider warming slices before serving.
Freezing
This loaf freezes beautifully. Wrap it well in plastic wrap and aluminum foil, then place in a freezer bag for up to 3 months. When you’re ready to enjoy, thaw overnight in the refrigerator or at room temperature to preserve that soft, delicate crumb.
Reheating
For a freshly baked taste, warm slices of the loaf in a toaster oven or microwave for 20–30 seconds. This brings back softness and enhances the citrus aroma, perfect for an indulgent morning or afternoon treat.
FAQs
Can I use frozen cranberries for this recipe?
Yes, frozen cranberries can be used. Just make sure to thaw and drain them well to avoid excess moisture, which could change the loaf’s texture.
Is it possible to substitute the all-purpose flour?
All-purpose flour works best for the balance of structure and tenderness here, but you can try half whole wheat flour for a nuttier taste. Keep in mind the loaf may turn denser and need a slightly longer bake time.
Can I make this recipe vegan?
To make a vegan version of this Cranberry Orange Loaf Recipe, substitute eggs with flax eggs or applesauce, and use plant-based milk and butter alternatives. The texture and flavor will be slightly different but still delicious.
How do I know when the loaf is done baking?
A toothpick inserted into the center should come out clean or with just a few moist crumbs clinging to it. The top will be golden brown, and the loaf will start to pull away slightly from the pan edges.
Can I add nuts or other mix-ins to the loaf?
Absolutely! Chopped walnuts or pecans add great crunch and pair perfectly with the citrus and cranberries. Just fold them in with the cranberries in the final mixing step.
Final Thoughts
This Cranberry Orange Loaf Recipe is one of those versatile, feel-good bakes that you’ll find yourself reaching for again and again. It’s vibrant, homey, and utterly delicious, perfect for sharing or savoring alone with a warm cup of something comforting. Give it a try, and I’m sure it’ll become a beloved staple in your baking repertoire too!
Print
Cranberry Orange Loaf Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 10 slices (approximately 10 servings)
- Category: Baking
- Method: Baking
- Cuisine: American
Description
This Cranberry Orange Loaf is a delightful, moist, and flavorful bread perfect for breakfast, brunch, or an afternoon treat. Bursting with the tartness of fresh cranberries and the bright, citrusy notes of orange zest and juice, this loaf combines a tender crumb with a golden crust. Ideal for using seasonal fruit, it bakes into a beautiful golden-brown finish and offers a perfect balance of sweetness and tang.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/4 cup fresh orange juice (about 1 orange)
- 1 tablespoon orange zest (from about 1 orange)
Fruit
- 1 cup fresh cranberries
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined.
- Prepare Wet Ingredients: In a separate bowl, combine the melted unsalted butter, eggs, milk, vanilla extract, fresh orange juice, and orange zest, mixing gently until just blended.
- Combine Wet and Dry Mixtures: Slowly fold the wet mixture into the dry ingredients, mixing carefully to avoid overworking the batter.
- Add Cranberries: Gently fold in the fresh cranberries last, ensuring they are distributed evenly without breaking them.
- Bake the Loaf: Pour the batter into the prepared loaf pan and bake for 50 to 60 minutes, or until the top turns golden brown and a inserted toothpick comes out clean.
- Cool and Serve: Allow the loaf to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- For a sweeter loaf, consider sprinkling a little sugar on top before baking.
- Fresh cranberries can be substituted with frozen ones; just do not thaw before adding to the batter to prevent color bleeding.
- You can substitute whole milk with buttermilk for a richer flavor.
- Orange zest can be intensified by using a microplane grater for finer zest.
- Store leftover loaf wrapped at room temperature for up to 3 days or refrigerate for up to a week.
