Tart cranberries are paired with orange zest and juice in this classic cranberry orange loaf. A simple baked treat with bright flavour!
This post first appeared on, and was last updated December 10, 2020.
Because citrus is abundant in winter, we’re always looking for ways to add more to our cold weather baking. Everyone and their grandma probably has a recipe for cranberry orange loaf, and this is ours!
This is a simple, winter-inspired recipe with lots of bright, fresh orange flavour. Bursts of juicy and tart cranberries offset the sweet orange glaze finish. Serve this loaf as a breakfast treat, brunch side, or afternoon snack with hot cocoa or tea.
Use the JUMP TO RECIPE button at the top, or scroll to the bottom of the post to see the printable recipe card with full ingredient measurements and complete instructions.
Ingredients
Method
Preheat the oven and grease a standard loaf tin with butter. Line the tin with parchment paper and set it aside.
Whisk together the flour, sugar, baking powder, salt, baking soda, and the orange zest of one orange.
Add the softened butter to the flour mixture and continue to whisk until the butter breaks into small coarse crumbs.
Add the juice of one orange to a measuring cup and top it with warm water to the ¾ cup (175 ml) line. Crack in the egg and whisk everything together to combine.
Pour the egg mixture into the flour.
Fold everything together with a wooden spoon or rubber spatula until no dry bits of flour remain.
Add in the cranberries and fold everything again until well combined.
Once the cranberry batter is mixed, spoon it into the prepared loaf tin.
Smooth the top of the batter with a butter knife or offset spatula.
Place the loaf in the oven and bake it for 45 minutes. Remove the loaf from the oven, tent it loosely with aluminum foil, and return to the oven for 15 minutes more. Cool the loaf in the tin on a wire rack for 30 minutes, then lift it out, remove the parchment paper, and let it cool completely.
To Make The Orange Glaze
Mix together the powdered sugar and the zest of the second orange. Add orange juice by the ½ teaspoon until the glaze reaches your desired thickness then spoon it over the cooled loaf.
Tips & Notes
You can reduce the amount of sugar in this recipe to ¾ cup (150 g) if you want.
Fresh or frozen cranberries will work.
Slices of cranberry orange loaf are best served fresh, however, they will keep in an airtight container at room temperature for up to four days.
You can freeze a whole loaf, or individual slices, by double wrapping gently but tightly in aluminium foil. The loaf will keep in the freezer for up to one month.
Substitutions
You can substitute light spelt flour for all-purpose if you prefer a whole grain option.
Lemon or grapefruit are terrific options to orange if you like.
If you don’t want orange glaze, you could try making a mashed cranberry glaze, or even just a simple vanilla glaze. This whipped cream cheese frosting would also be amazing spread on top!
More Cranberry Recipes
Cranberry Pistachio Shortbread
Recipe
Cranberry Orange Loaf With Orange Glaze
Description
Equipment
- Measuring cups and spoons or a digital kitchen scale
- 9 x 5 inch (23 x 13 cm) loaf tin
- Parchment paper
- Whisk
- Zester
- Wooden spoon or rubber spatula
- offset spatula or butter knife
- Aluminum foil
Ingredients
- 2 cups flour
- 1 cup sugar
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- 2 tablespoons butter, softened, plus more to grease pan
- 2 oranges, zested and juiced
- Warm water
- 1 egg
- 1 cup cranberries, fresh
- ½ cup powdered sugar, also called icing or confectioner's sugar
Instructions
- Preheat the oven to 350ºF (180ºC). Grease a standard 9 x 5 inch (23 x 13 cm) loaf tin with butter, line it with parchment paper, and set it aside.
- Whisk together the flour, sugar, baking powder, salt, baking soda, and the zest from one orange.
- Add the softened butter to the flour mixture and continue to whisk the mixture until the butter breaks into small coarse crumbs, about 2 to 3 minutes.
- Add the juice of one orange to a measuring cup and top it with warm water to the ¾ cup (175 ml) line.
- Crack in the egg and whisk everything together to combine.
- Pour the egg mixture into the bowl of flour and fold everything together with a wooden spoon or rubber spatula until no dry bits of flour remain. Fold in the cranberries until well combined.
- Spoon the cranberry batter into the prepared loaf tin and smooth out the top with a butter knife or offset spatula.
- Place the loaf in the oven and bake it for 45 minutes.
- Remove the loaf from the oven, tent it loosely with aluminum foil, and return it to the oven for 15 minutes more.
- Cool the loaf in the tin on a wire rack for 30 minutes, then lift it out, remove the parchment paper, and let it cool completely.
- To make the orange glaze mix together the powdered sugar and zest from the second orange.
- Add orange juice by the ½ teaspoon to your desired thickness, then spoon the glaze over the cooled loaf.
Sophie - The Green Life says
This is so beautiful Kelly!!! Welcome to our group. :) We’re so happy to have you here! <3