Zesty Cranberry Orange Loaf Recipe: A Sweet Morning Delight

Baking a delightful cranberry orange loaf can turn an ordinary afternoon into a memorable treat.

This moist cranberry orange loaf recipe brings together bright citrus notes and tart berries in a perfectly balanced slice of comfort.

Bursting with zesty orange flavor and studded with vibrant cranberries, the loaf offers a delectable balance of sweet and tangy.

Each bite promises a tender crumb that melts in your mouth, revealing layers of complex flavors.

The fragrant orange zest dances through the batter, creating an aromatic experience that will have everyone asking for seconds.

Rich, soft, and utterly irresistible, this loaf transforms simple ingredients into a spectacular dessert.

Brew a fresh pot of coffee and slice into this spectacular creation that’s sure to become a cherished recipe in your baking repertoire.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 55 minutes

Total Time: 1 hour 10 minutes

Calories: 290 kcal

Servings: 9

Ingredients For Cranberry Orange Loaf

• All-Purpose Flour: Provides sturdy structure and creates the soft crumb of the loaf, choose unbleached flour for better texture.
• Baking Powder: Helps the loaf rise evenly and creates a light, airy texture.
• Baking Soda: Neutralizes acidic ingredients and contributes to the loaf's tender crumb.
• Salt: Enhances overall flavor and balances the sweetness of the loaf.

• Butter: Creates rich, tender texture and adds delightful flavor, use room temperature butter for smooth mixing.
• Sugar: Sweetens the loaf and helps create a golden-brown crust, granulated white sugar works best.
• Eggs: Bind ingredients together and provide moisture, use fresh large eggs at room temperature.
• Orange Juice: Adds bright citrus flavor and keeps the loaf moist, fresh-squeezed juice gives the best taste.
• Orange Zest: Intensifies citrus aroma and adds vibrant flavor, use organic oranges for best results.
• Buttermilk: Adds tanginess and helps create a soft, tender crumb, full-fat buttermilk provides best results.

• Fresh Cranberries: Adds tart burst of flavor and beautiful color, choose firm, plump berries.
• Powdered Sugar: Creates smooth, sweet glaze, sift to remove any lumps.
• Orange Juice: Thins the glaze and adds citrus flavor to the topping.

Kitchen Tools For Cranberry Orange Loaf

• Large Mixing Bowl: Perfect for combining wet ingredients and creating a smooth batter.
• Medium Bowl: Ideal for whisking dry ingredients together.
• Loaf Pan (9×5-inch): Essential for baking the cranberry orange loaf.
• Whisk: Helps mix dry ingredients and create a lump-free batter.
• Electric Mixer or Hand Mixer: Great for creaming butter and sugar until light and fluffy.
• Measuring Cups and Spoons: Crucial for accurate ingredient measurements.
• Zester or Grater: Needed to create fresh orange zest.
• Wire Rack: Helps cool the loaf evenly after baking.
• Toothpick or Cake Tester: Checks if the loaf is fully baked.
• Small Bowl: Used for mixing the optional glaze.
• Spatula: Helps fold cranberries into batter and smooth the top of the loaf.

Steps To Make Cranberry Orange Loaf Easy

• Warm Up the Oven

Crank your oven to a toasty 350F and get your loaf pan ready by giving it a quick spray or lining with parchment paper.

• Create the Flavor Base

Whisk together your dry ingredients in a bowl, creating a fluffy foundation for your tangy treat.

• Blend the Creamy Goodness

Whip butter and sugar until they become a cloud-like mixture, then gently stir in eggs, zesty orange juice, and bright orange zest.

• Marry the Ingredients

Slowly combine your wet and dry ingredients, alternating with creamy buttermilk. Softly fold in vibrant cranberries, being careful not to overmix.

• Bake to Perfection

Pour your batter into the prepared pan and slide it into the oven. Bake for about an hour, checking with a toothpick to ensure it comes out clean.

• Finish with Flair

Let the loaf cool for a few minutes in the pan, then transfer to a cooling rack. If desired, drizzle with a sweet orange glaze made by mixing powdered sugar and orange juice.

Tips To Change Up Cranberry Orange Loaf Flavor

• Flavor Boost: Add a splash of almond extract to the batter for a subtle nutty undertone that complements the orange and cranberry beautifully.
• Make-Ahead Magic: Wrap the fully cooled loaf tightly in plastic wrap and freeze for up to 3 months, perfect for unexpected guests or quick dessert options.
• Gluten-Free Friendly: Swap regular flour with a cup-for-cup gluten-free flour blend to make this recipe accessible for those with gluten sensitivities.
• Dairy-Free Twist: Replace buttermilk with almond milk or coconut milk, and use dairy-free butter alternative to create a delicious dairy-free version of the loaf.
• Pro Baking Hack: Toss cranberries in a light coating of flour before folding into the batter to prevent them from sinking and ensure even distribution throughout the loaf.

Serving Cranberry Orange Loaf Fresh

• Breakfast Bliss: Pair this zesty cranberry orange loaf with a steaming cup of coffee or tea for a delightful morning treat.
• Brunch Centerpiece: Serve slices alongside a fresh fruit salad and yogurt for an elegant weekend brunch spread that will impress guests.
• Afternoon Snack Delight: Wrap individual slices in parchment paper for a perfect portable snack during work breaks or afternoon outings.
• Dessert Upgrade: Transform the loaf into a simple dessert by topping with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.

Storage Guide For Cranberry Orange Loaf

• Quick Fridge Storage: Wrap the cooled cranberry orange loaf tightly in plastic wrap or aluminum foil. Refrigerate for up to 5 days, keeping the bread moist and fresh. Slice only when ready to enjoy to prevent drying out.
• Make-Ahead Magic: Prepare the entire loaf in advance and freeze whole or in individual slices. Wrap securely in plastic wrap, then place in a freezer-safe bag. Frozen loaf stays delicious for 2-3 months. Thaw overnight in the refrigerator before serving.
• Room Temperature Trick: Store the loaf at room temperature in an airtight container for 2-3 days. Place a paper towel inside to absorb excess moisture and maintain the perfect texture. Keep away from direct sunlight or heat sources.
• Glaze Guidance: If adding the orange glaze, apply just before serving for the best flavor and appearance. Store glazed and unglazed portions separately to prevent sogginess. Refrigerate glazed slices and consume within 2 days for optimal taste and quality.

Moist Cranberry Orange Loaf Recipe

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4.9 from 34 reviews

• Total Time: 1 hour 10 minutes
• Yield: 9 1x

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Description

Cranberry orange loaf celebrates winter’s zesty flavors with a moist, tangy quick bread. Citrus notes and tart berries create a delightful seasonal treat perfect for morning coffee or afternoon snacking. You’ll savor each delicious slice.

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Ingredients

Scale 1x2x3x

• 1 ½ cups (150 g) fresh or frozen cranberries
• 2 large eggs
• 1 cup (200 g) granulated sugar
• ½ cup (115 g) unsalted butter (softened)
• ½ cup (120 ml or 4 fl oz) buttermilk (or milk with ½ tbsp vinegar)
• ½ cup (120 ml or 4 fl oz) orange juice (freshly squeezed preferred)
• ½ cup (60 g) powdered sugar
• 1 ¾ cups (220 g) all-purpose flour
• 1 tbsp orange zest (about 1 large orange)
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 12 tbsps orange juice

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Instructions

1. Preparation: Preheat the oven to 350F (175C) and line a 9×5-inch loaf pan with parchment paper or lightly grease the surface.
2. Dry Ingredients: Sift flour, baking powder, baking soda, and salt together in a mixing bowl, creating a uniform dry ingredient blend.
3. Wet Mixture: Cream butter and sugar until light and fluffy, then add eggs one at a time, mixing thoroughly. Integrate orange juice and zest, stirring until smooth.
4. Batter Assembly: Gently combine dry ingredients with wet mixture, alternating with buttermilk. Fold cranberries throughout the batter, ensuring even distribution.
5. Baking Process: Pour batter into prepared pan, smoothing the top. Bake for 55-65 minutes, testing doneness with a wooden pick that comes out clean.
6. Cooling and Finishing: Rest the loaf in the pan for 10 minutes, then transfer to a wire rack. Optional: Whisk powdered sugar and orange juice to create a glaze, drizzling over the completely cooled loaf.
7. Serving: Slice and present the cranberry orange bread, showcasing its vibrant interior and delicate texture.

Notes

• Prevent Cranberry Sinking: Toss fresh or frozen cranberries in a tablespoon of flour before folding into the batter to prevent them from sinking to the bottom during baking.
• Moisture Preservation: Do not overmix the batter; mix just until ingredients are combined to maintain the loaf’s tender, soft texture and prevent a tough, dense result.
• Temperature Precision: Allow ingredients like butter, eggs, and buttermilk to reach room temperature before mixing to ensure smoother incorporation and more even baking.
• Gluten-Free Adaptation: Substitute all-purpose flour with a gluten-free flour blend and add xanthan gum to maintain the loaf’s structure and prevent crumbling.

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 9
• Calories: 290
• Sugar: 20 g
• Sodium: 150 mg
• Fat: 12 g
• Saturated Fat: 7 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 41 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 50 mg