There’s something truly magical about the combination of cranberry and orange, especially during the cooler months. This Cranberry Orange Loaf brings together the tangy brightness of fresh cranberries with the zesty warmth of oranges, creating a loaf that feels like a hug in a slice. With its soft, tender crumb and a subtle glaze that adds just a touch of sweetness, this loaf is perfect for chilly mornings or as a delightful afternoon snack. It’s a recipe that I stumbled upon and instantly knew it would become a beloved staple in my kitchen.

Why You’ll Love This Recipe

The balance of tart cranberries and bright orange zest in this recipe creates a flavor profile that’s both refreshing and comforting. Plus, the loaf is easy to make and perfect for beginners, making it a fantastic choice for your next baking endeavor. It’s flavorful enough to stand on its own but also pairs nicely with a cup of tea or coffee.

Ingredients Needed For Cranberry Orange Loaf

• 2 and 1/4 cups all-purpose flour: The foundation of the loaf, providing structure. Be sure to measure it correctly for the best results.
• 2 teaspoons baking powder: This helps the loaf rise and gives it a lovely lightness.
• 1/2 teaspoon baking soda: Aids in leavening and balancing acidity from the cranberries.
• 1/2 teaspoon salt: Enhances all the flavors; don’t skip it!
• 1/4 cup unsalted butter, melted and cooled: Adds richness to the loaf. Make sure it’s not too hot, or it may cook the eggs when mixed.
• 3 tablespoons canola oil: Keeps the bread moist and tender. You can also use vegetable oil if that’s what you have on hand.
• 3/4 cup granulated sugar: This balances the tartness of the cranberries.
• 1/4 cup packed brown sugar: Adds depth and a slight hint of caramel flavor.
• 2 large eggs, room temperature: Eggs act as a binder and help provide structure. Room temperature eggs mix in more easily.
• 2 teaspoons vanilla: This adds warmth and enhances all the flavors throughout the loaf.
• 1 tablespoon fresh orange juice: A splash of citrus brightness to awaken the flavors.
• 2 tablespoons grated orange zest: This is where all the wonderful orange flavor lies; try to use fresh oranges for the best zest.
• 1/2 cup sour cream, room temperature: Creates a tender crumb and adds moisture.
• 1/2 cup buttermilk, room temperature: A secret ingredient that makes the loaf exceptionally moist and flavorful.
• 1 and 1/2 cup chopped cranberries: Fresh cranberries give that tart punch; tossing them in flour prevents them from sinking to the bottom of the loaf.
• 2 teaspoons flour (for tossing cranberries): Helps to separate the cranberries while mixing.
• 2 tablespoons fresh orange juice (for glaze): A lovely way to finish the loaf.
• 1 and 1/4 to 1 and 1/2 cup icing sugar, sifted: Sweetens up the glaze and gives it that perfect drizzle-able consistency.

How to Make Cranberry Orange Loaf

1. 
   

   Preheat the oven to 350°F (175°C). Grease and flour a 9x3x5 inch loaf pan or line it with parchment paper.

2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.

3. In a separate bowl, beat together the melted butter, canola oil, granulated sugar, and brown sugar on medium speed until combined.

4. Add the eggs and vanilla, continuing to mix for 30 seconds.

5. Stir in the orange juice, orange zest, and sour cream until well combined.

6. Carefully fold in the flour mixture until just combined, then add the buttermilk and chopped cranberries. Mix gently to combine.

7. Pour the batter into the prepared loaf pan and bake for 50 minutes to 1 hour, or until a toothpick inserted into the center comes out clean.

8. Allow the loaf to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

9. To make the glaze, whisk together the orange juice and icing sugar until smooth. Drizzle it over the cooled loaf.

How to Serve Cranberry Orange Loaf

Slice and serve this loaf on its own, or enjoy it with a generous spread of butter. It also pairs beautifully with a cup of hot tea or coffee. If you’re feeling fancy, serve it with a dollop of whipped cream or a scoop of vanilla ice cream for dessert.

How to Store Cranberry Orange Loaf

To keep your loaf fresh, store it in an airtight container at room temperature for up to three days. If you need to store it longer, wrap it tightly in plastic wrap and place it in the freezer for up to three months. Just be sure to thaw it overnight in the refrigerator when you’re ready to enjoy again!

Tips to Make Cranberry Orange Loaf

• Use fresh cranberries for the best flavor. If using frozen, don’t thaw them before adding to the batter.
• Ensure all ingredients are at room temperature for optimal mixing and texture.
• Don’t overmix the batter! Mix until just combined to ensure a soft crumb.
• Adjust the orange glaze to taste. Feel free to add more or less icing sugar depending on your desired sweetness.

Variations and Substitutions

• If you don’t have buttermilk, you can make a substitute by adding 1/2 tablespoon of vinegar or lemon juice to 1/2 cup of milk and letting it sit for 5 minutes.
• Feel free to swap out cranberries for other fruits like blueberries or cherries.
• Add nuts like walnuts or pecans for a crunchy texture contrast.

Frequently Asked Questions

Can I use dried cranberries instead of fresh?

Yes, you can use dried cranberries, but they will be sweeter and not provide the same tart flavor. Consider reducing the sugar slightly if using dried.

How do I ensure my loaf rises well?

Make sure your baking powder and baking soda are fresh. Also, avoid overmixing the batter, which can lead to a dense loaf.

Can I make this loaf ahead of time?

Absolutely! This loaf stores well and can be made up to three days in advance. Just wrap it well and store it at room temperature.

Can I substitute a gluten-free flour mix?

Yes! A good gluten-free all-purpose flour mix should work well. Be sure to look for one that contains xanthan gum for better texture.

What can I serve with Cranberry Orange Loaf?

This loaf is lovely on its own, but it also pairs nicely with butter, cream cheese, or even a scoop of ice cream for dessert.

Cranberry Orange Loaf

A delightful loaf combining the tartness of cranberries with the sweetness of oranges, perfect for chilly mornings or as an afternoon snack.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course Breakfast, Snack

Cuisine American

Servings 8 slices

Calories 220 kcal

Ingredients

  

Dry Ingredients

• 2.25 cups all-purpose flour The foundation of the loaf, providing structure.
• 2 teaspoons baking powder This helps the loaf rise and gives it a lovely lightness.
• 0.5 teaspoon baking soda Aids in leavening and balancing acidity from the cranberries.
• 0.5 teaspoon salt Enhances all the flavors; don’t skip it!
• 2 teaspoons flour (for tossing cranberries) Helps to separate the cranberries while mixing.

Wet Ingredients

• 0.25 cup unsalted butter, melted and cooled Adds richness to the loaf.
• 3 tablespoons canola oil Keeps the bread moist and tender.
• 0.75 cup granulated sugar Balances the tartness of the cranberries.
• 0.25 cup packed brown sugar Adds depth and a slight hint of caramel flavor.
• 2 large eggs, room temperature Acts as a binder and helps provide structure.
• 2 teaspoons vanilla Adds warmth and enhances all the flavors throughout the loaf.
• 1 tablespoon fresh orange juice A splash of citrus brightness to awaken the flavors.
• 2 tablespoons grated orange zest This is where all the wonderful orange flavor lies.
• 0.5 cup sour cream, room temperature Creates a tender crumb and adds moisture.
• 0.5 cup buttermilk, room temperature Makes the loaf exceptionally moist and flavorful.
• 1.5 cups chopped cranberries Fresh cranberries give that tart punch.

For the Glaze

• 2 tablespoons fresh orange juice A lovely way to finish the loaf.
• 1.25-1.5 cups icing sugar, sifted Sweetens up the glaze.

Instructions

 

Preparation

• Preheat the oven to 350°F (175°C). Grease and flour a 9x3x5 inch loaf pan or line it with parchment paper.
• In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
• In a separate bowl, beat together the melted butter, canola oil, granulated sugar, and brown sugar on medium speed until combined.
• Add the eggs and vanilla, continuing to mix for 30 seconds.
• Stir in the orange juice, orange zest, and sour cream until well combined.

Mixing and Baking

• Carefully fold in the flour mixture until just combined, then add the buttermilk and chopped cranberries. Mix gently to combine.
• Pour the batter into the prepared loaf pan and bake for 50 minutes to 1 hour, or until a toothpick inserted into the center comes out clean.
• Allow the loaf to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Making the Glaze

• To make the glaze, whisk together the orange juice and icing sugar until smooth. Drizzle it over the cooled loaf.

Notes

Use fresh cranberries for the best flavor. Ensure all ingredients are at room temperature for optimal mixing and texture. Don’t overmix the batter to ensure a soft crumb.

Keyword Baking, Cranberry Orange Loaf, Easy Recipe, Fall Recipe, Loaf Cake