Cranberry-Orange Loaf: Bright, Citrusy, and Perfectly Balanced

This Cranberry Orange Loaf is the quintessential holiday bake. The kitchen fills with the bright scent of citrus and warm cake as it bakes, creating a simple, festive treat that’s perfect for any occasion.

This quick bread has an incredibly moist and tender crumb, studded with vibrant, tart cranberries and bursting with fresh orange flavor from both zest and juice. A sweet and simple orange glaze is the perfect finishing touch.

It’s wonderfully versatile—equally at home on a breakfast table, served with afternoon tea, or wrapped up as a thoughtful homemade gift.

Why You’ll Love It

• Incredibly Moist & Tender: The combination of melted butter and buttermilk creates a soft, rich crumb that stays moist for days.
• Bursting with Flavor: Packed with tart cranberries and a double dose of bright, fresh orange flavor.
• No Mixer Required: This is a simple, stir-together recipe that comes together in one bowl with a whisk and a spatula.
• Perfect for Gifting: This sturdy loaf travels well and makes a beautiful, delicious gift for friends, neighbors, and teachers during the holidays.
• Freezes Beautifully: Bake a few loaves ahead of time and freeze them for later, ensuring you’re always ready for unexpected guests.

Ingredients

Ingredient	US Measurement	Metric Measurement
For the Cranberry Orange Loaf
All-Purpose Flour	2 cups	240 g
Granulated Sugar	1 cup	200 g
Baking Powder	1 ½ tsp	6 g
Baking Soda	½ tsp	2.5 g
Salt	½ tsp	3 g
Unsalted Butter, melted and cooled slightly	½ cup	113 g
Large Eggs, room temperature	2	2
Large Orange (for zest and juice)	1	1
Buttermilk, room temperature	½ cup	120 ml
Fresh or Frozen Cranberries	1 ½ cups	150 g
For the Orange Glaze
Powdered Sugar, sifted	1 cup	120 g
Fresh Orange Juice	2-3 tbsp	30-45 ml

Ingredient Notes

• Orange: Using both the zest and the juice from one large, fresh orange provides the most potent and authentic citrus flavor. The zest contains fragrant oils that perfume the entire loaf.
• Cranberries: You can use either fresh or frozen cranberries. If using frozen, do not thaw them before adding them to the batter; this helps prevent them from bleeding color into the loaf.
• Buttermilk: The acidity in buttermilk creates an exceptionally tender crumb. If you don’t have any, you can make a quick substitute by adding ½ tablespoon of lemon juice or white vinegar to ½ cup of regular milk and letting it sit for 5 minutes.
• Flour: Tossing the cranberries in 1 tablespoon of the measured flour before adding them to the batter helps suspend them within the loaf, preventing them from sinking to the bottom.

Equipment Needed

• 9×5 inch (23×13 cm) Loaf Pan: This is the standard size for quick breads and ensures the loaf bakes through evenly.
• Mixing Bowls: You’ll need one large bowl for the dry ingredients and a medium one for the wet ingredients.
• Microplane or Zester: Essential for removing the fine, fragrant zest from the orange without any of the bitter white pith.

Step-by-Step Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper, leaving an overhang to easily lift the loaf out later.
2. Combine Dry Ingredients: In a large bowl, whisk together the 2 cups of flour, granulated sugar, baking powder, baking soda, and salt.
3. Combine Wet Ingredients: In a separate medium bowl, whisk together the melted butter, eggs, the zest of one entire orange, ½ cup of freshly squeezed orange juice, and the buttermilk.
4. Mix the Batter: Pour the wet ingredients into the bowl with the dry ingredients. Using a rubber spatula, stir until just combined. A few small lumps are perfectly fine.
   • Pro Tip: Overmixing develops gluten and can lead to a tough, dry loaf. Stop stirring as soon as you no longer see streaks of flour.
5. Add Cranberries: In a small bowl, toss the cranberries with 1 tablespoon of flour from your dry ingredient bowl. Gently fold the floured cranberries into the batter.
6. Bake the Loaf: Scrape the batter into the prepared loaf pan and spread it into an even layer. Bake for 55–65 minutes. The loaf is done when it is golden brown and a wooden skewer inserted into the center comes out with moist crumbs attached, but no wet batter. If the top is browning too quickly, you can tent it loosely with aluminum foil for the last 15-20 minutes of baking.
7. Cool the Loaf: Let the loaf cool in the pan on a wire rack for 15 minutes. Then, use the parchment overhang to lift it out and place it on the wire rack to cool completely. The loaf must be 100% cool before you add the glaze.
8. Make and Apply the Glaze: In a small bowl, whisk the sifted powdered sugar with 2 tablespoons of orange juice until a smooth, pourable glaze forms. If it’s too thick, add another tablespoon of juice. Drizzle the glaze over the top of the completely cooled loaf, letting it drip down the sides.

Variations & Swaps

• Add Nuts: Fold in ½ cup of toasted, chopped walnuts or pecans along with the cranberries for a delightful crunch.
• Warm Spices: Add ½ teaspoon of ground cinnamon or cardamom to the dry ingredients for an extra layer of cozy flavor.
• Cranberry Orange Muffins: Divide the batter evenly among a lined 12-cup muffin tin. Bake at 375°F (190°C) for 20-25 minutes.
• Crunchy Top: For a simpler finish, skip the glaze and sprinkle the top of the batter with 2 tablespoons of coarse turbinado sugar before baking.

Make-Ahead, Storage & Reheating

• Make-Ahead: This loaf tastes even better on the second day as the flavors have time to meld and the crumb becomes even moister.
• Storage: Store the glazed loaf in an airtight container or wrapped well at room temperature for up to 4 days.
• Freezing: This loaf freezes exceptionally well. Wrap the un-glazed loaf tightly in two layers of plastic wrap, followed by a layer of aluminum foil. Freeze for up to 3 months. Thaw overnight at room temperature, then prepare and add the glaze before serving.

Serving Suggestions And Pairings

Serve this loaf in thick slices. It’s perfect on its own for breakfast, an afternoon snack, or a simple dessert. For a more decadent treat, lightly toast a slice and spread it with softened butter or cream cheese.

It’s a welcome addition to any holiday brunch buffet and pairs wonderfully with a hot cup of coffee, black tea, or a spiced chai latte.

Troubleshooting & Common Mistakes

• Loaf Sank in the Middle: The loaf was likely under-baked. The long baking time is necessary for the center to cook through. Opening the oven door too early in the baking process can also cause it to collapse.
• Cranberries All Sank to the Bottom: Forgetting to toss the cranberries in a bit of flour before adding them to the batter can cause them to sink. The thin coating of flour helps them grip the batter and stay suspended.
• Loaf is Dry or Tough: The batter was over-mixed, or the loaf was over-baked. Mix until just combined and check for doneness on the early side of the suggested bake time.

FAQs

Can I use frozen cranberries?

Yes, and it’s a great option. Do not thaw the cranberries before using them. Tossing them in flour while they are still frozen and folding them into the batter quickly will prevent them from coloring the batter purple.

Why did my quick bread turn out dense?

This is almost always due to overmixing the batter. Once you combine the wet and dry ingredients, you want to stir as little as possible to bring them together. A few lumps are okay!

Can I use bottled orange juice instead of fresh?

Freshly squeezed orange juice will give you a much brighter, more vibrant flavor. You also need a fresh orange for the zest, which is where most of the intense orange aroma comes from. In a pinch, bottled juice will work, but fresh is highly recommended.

How do I know when my loaf is perfectly baked?

The visual cue is a golden-brown top. The definitive test is to insert a wooden skewer or long toothpick into the thickest part of the loaf. If it comes out with wet batter, it needs more time. If it comes out clean or with a few moist crumbs attached, it’s done.

Nutrition

• Calories: 310 kcal
• Carbohydrates: 48 g
• Protein: 4 g
• Fat: 12 g
• Saturated Fat: 7 g
• Sodium: 290 mg
• Sugar: 28 g

Disclaimer: Nutritional information is an estimate and may vary based on ingredients and preparation.

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