This Cranberry Orange Loaf is a moist, citrusy quick bread with bursts of tart cranberries and a sweet orange glaze. I love a slice with my cup of coffee for a mid-morning snack. It would also be delicious as an afternoon treat! And, just like my Cranberry Orange Muffins and Cranberry Orange Star Bread, the flavor combination is perfect for the holidays, too!
Ingredients & Substitutions
- Cranberries: Cranberries are in season during the holidays, so it makes sense they are a staple in many holiday recipes! But, if the berries are not in season, frozen cranberries will work, too (no need to thaw). So, you can enjoy this loaf all year long!
- Oranges: For the orange zest, you will need about half an orange for 1 teaspoon zest. But, for the freshly squeezed orange juice, you will probably need 2 oranges. 1/4 cup juice is used in the batter with another couple of tablespoons for the glaze. You could use bottled orange juice, but look for one without added sugars or preservatives.
- Baking Powder: The baking powder is a key ingredient in this recipe since it gives the loaf its rise and light texture without the need for yeast. It’s what makes this a true quick bread—easy to make, with a tender crumb! Check to make sure your baking powder has not expired!
- Glaze: The sweet glaze adds even more citrusy flavor to the loaf! If you don’t have any more orange juice, you can use milk with the confectioners’ sugar (powdered sugar) for a simple glaze. Add a little orange zest to it if you want that orange flavor.
Can I Use Dried Cranberries Instead Of Fresh Or Frozen Cranberries?
Yes, you can use dried cranberries instead of fresh or frozen ones. To make them softer, soak them in warm water or orange juice for 10-15 minutes, then drain and pat them dry. Since dried cranberries are usually sweetened, you might want to use a little less sugar in the recipe. They’ll give a sweet-tart flavor but be a bit chewier than fresh or frozen cranberries.
Can I Add Nuts or Other Mix-Ins To The Cranberry Orange Loaf?
Sure! You can definitely add nuts or other mix-ins to the cranberry orange loaf! Chopped nuts like walnuts or pecans would add a nice crunch. You can also add chocolate chips, shredded coconut, or even a bit of cinnamon for extra flavor. Just fold them in gently with the cranberries to avoid overmixing the batter.
How To Know When Your Cranberry Orange Loaf Is Done Baking
To test if your cranberry orange loaf is done, insert a toothpick into the center—if it comes out with a few crumbs (but no wet batter), it’s ready. The loaf should be golden brown on top, and the edges may pull away from the pan. Gently press the top; it should spring back, not feel soft or jiggly.
How To Store This Cranberry Orange Loaf
Store the loaf at room temperature, wrapped in plastic wrap, for up to 5 days. I do not recommend storing it in the refrigerator, as it can dry out the bread faster. For longer storage, freeze the loaf for up to 2-3 months. When ready to enjoy, thaw it at room temperature while still wrapped to help keep the bread moist.
Cranberry Orange Loaf
Ingredients
- 6 tablespoons unsalted butter, room temperature
- ¾ cup (150 g) granulated sugar
- 2 large eggs, room temperature
- ¼ cup (61 g) whole milk, room temperature
- ¼ cup freshly squeezed orange juice
- 1 teaspoon orange zest
- 1 ½ cups (187.5 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 1 ½ cups (150 g) cranberries, fresh or frozen (unthawed), divided
Glaze
- 1 cup (125 g) confectioners' sugar
- 2-3 tablespoons orange juice, freshly squeezed
Instructions
- Preheat oven to 350°F (175°C) and spray a 9×5-inch loaf pan with nonstick cooking spray. Set aside.
- In a large mixing bowl, use a hand mixer to cream together the butter and granulated sugar until smooth.
- Add the eggs one at a time, mixing well after each addition.
- In a small bowl, combine the milk, orange juice, and orange zest.
- In a medium mixing bowl, whisk together the flour, baking powder, and kosher salt.
- Gradually add the flour mixture and the milk mixture to the butter mixture in three additions, starting and ending with the flour mixture. Use the hand mixer on low speed, mixing until just combined after each addition.
- Using a spatula, gently fold in 1 cup of the cranberries, being careful not to crush them.
- Pour the batter into the prepared loaf pan and smooth the top with the spatula. Scatter the remaining ½ cup of cranberries evenly over the top.
- Bake for 50-55 minutes, or until a toothpick inserted into the center of the loaf comes out with a few moist crumbs, but no wet batter. If the top of the loaf begins to brown too quickly, tent it loosely with aluminum foil halfway through baking.
- Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Once the loaf is cool, prepare the glaze. In a medium bowl, whisk together the confectioners' sugar and orange juice until smooth.
- Drizzle the glaze over the cooled loaf before serving.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
This recipe is adapted from NYT’s Cranberry Orange Loaf.
What the Test Kitchen had to say about this recipe:
Autumn
This loaf is perfect for a snack or breakfast! The orange taste is fresh and makes the bread feel light. The cranberries add a little sweetness and make it look pretty, too.
Elizabeth
The texture of this bread is so good. I am not always a huge fan of the orange/cranberry combo, but I enjoyed this bread!
Bella
I was a bit unsure about the cranberry and orange combo at first, but this loaf was good. It seems easy to make, and the flavors worked really well together, and it wasn’t too sweet.
Annabelle
This was good. I would share this during the holidays, for sure.
Selena
I love it! I ate it for breakfast, and it was a nice treat!
