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Baked » Recipes » Breakfast and Brunch

Cranberry Orange Loaf With Orange Glaze

Published: Dec 10, 2020 · Modified: Jan 4, 2023 by Baked · This post may contain affiliate links · 1 Comment

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Tart cranberries are paired with orange zest and juice in this classic cranberry orange loaf. A simple baked treat with bright flavour!

A half-sliced cranberry orange loaf on a coral-pink rectangle platter with rounded corners.

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.

Jump to:
  • Ingredients
  • Method
  • Tips & Notes
  • Substitutions
  • Recipe

A slice of cranberry orange loaf on a small white speckled plate.

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

Ingredients to make a cranberry orange loaf.

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.

A hand using a hand mixer to mix flour, sugar, and orange zest together in a pink glass bowl.

Add the softened butter to the flour mixture and continue to whisk until the butter breaks into small coarse crumbs.

  • A hand using a hand mixer to mix small pieces of butter into flour.
  • A bowl of dry cake ingredients.

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.

  • Orange juice, water, and an egg in separate vessels waiting to be mixed together.
  • A hand mixer being used to mix wet ingredients in a glass measuring cup.

Pour the egg mixture into the flour.

A hand pouring wet ingredients into a bowl of dry from a glass measuring cup.

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.

  • A bowl of cake batter with a rubber spatula inside.
  • A hand folding cranberries into cake batter with a rubber spatula.

Once the cranberry batter is mixed, spoon it into the prepared loaf tin.

  • Cake batter in a pink bowl.
  • A hand spooning cake batter into a loaf tin.

Smooth the top of the batter with a butter knife or offset spatula.

  • A hand smoothing cake batter in a loaf tin with a butter knife.
  • Unbaked cake batter with cranberries in a parchment-lined loaf tin.

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.

A baked loaf in a tin lined with parchment paper.

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.

A whole sliced cranberry orange loaf on a coral-pink oblong platter.

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!

Three slices of cranberry orange loaf on small white speckled plates.

More Cranberry Recipes

Cranberry Persimmon Crisp

Cranberry Marzipan Stollen

Apple Cranberry Sauce

Cranberry Pistachio Shortbread

Orange Cranberry Muffins

Recipe

A half-sliced cranberry orange loaf on a coral-pink rectangle platter with rounded corners.

Cranberry Orange Loaf With Orange Glaze

5 from 1 vote
Author: Kelly Neil
Yield: 12
Prep Time 25 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 25 minutes mins
Print Recipe Pin Recipe Comments

Description

 

Tart cranberries are paired with orange zest and juice in this classic cranberry orange loaf. A simple baked treat with bright flavour!

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.

Video

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!

Nutrition

Serving: 1g | Calories: 194kcal | Carbohydrates: 41g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 21mg | Sodium: 330mg | Fiber: 1g | Sugar: 23g
Did you make this recipe?Let us know on Instagram @baked_theblog or tag #bakedtheblog!
« Mincemeat Tarts
Vegan Almond Brittle With Buckwheat & Chocolate »

Reader Interactions

Comments

  1. Sophie - The Green Life says

    December 15, 2017 at 9:27 am

    This is so beautiful Kelly!!! Welcome to our group. :) We’re so happy to have you here! <3

    Reply

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