There’s something truly invigorating about the combination of cranberries and oranges, especially when it comes together in a warm, inviting loaf. This Cranberry Orange Loaf is a delightful baked treat that perfectly captures the essence of the seasons. Whether you’re whipping up a batch for a cozy brunch, a festive gathering, or just to enjoy with your afternoon tea, this recipe delivers a burst of citrusy flavor with every bite. The tanginess of the cranberries paired with the sweet, vibrant notes of orange creates a cake that’s not just delicious but refreshing—a perfect addition to any table.
Why you’ll love this dish
This loaf isn’t just tasty; it’s packed with benefits that make it a go-to recipe in any home baker’s repertoire. First and foremost, it’s incredibly easy to make! With simple ingredients that you might already have on hand, you can whip this up even on a busy weeknight. The fresh flavors of cranberry and orange evoke a sense of nostalgia, making it ideal for holiday gatherings or cozy family brunches. Plus, the loaf is versatile: serve it as a breakfast treat, a snack, or a dessert, and it’s bound to please everyone.
“Absolutely delicious! The citrus flavor shines through, and it’s the perfect balance of sweet and tart. My family devoured it!” — A satisfied baker.
The cooking process explained
Creating this delectable Cranberry Orange Loaf is straightforward, which makes it perfect for both novice and experienced bakers. You’ll start by mixing your dry ingredients, then combine those with the wet ingredients. The cranberries, whether fresh or frozen, add a lovely texture and tartness to the loaf. In no time, you’ll have a beautiful golden loaf ready to enjoy!
What you’ll need
To make this vibrant loaf, gather these ingredients:
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tbsp orange zest
- ½ cup unsalted butter, softened
- ¾ cup sugar
- 2 eggs
- ½ cup orange juice (freshly squeezed preferred)
- 1 tsp vanilla extract
- 1 cup fresh or frozen cranberries (chopped if large)
- Optional: ¼ cup chopped walnuts or pecans
- Optional glaze: ½ cup powdered sugar, 1–2 tbsp orange juice
Step-by-step instructions
Preheat the oven to 350°F (175°C) and grease and flour a 9×5-inch loaf pan to ensure an easy release after baking.
In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, and orange zest. This helps to evenly distribute the leavening agents and flavor.
In a separate bowl, cream the softened butter and sugar together until the mixture is light and fluffy. This step is crucial as it incorporates air into the butter, leading to a lighter loaf.
Next, beat in the eggs, followed by the freshly squeezed orange juice and vanilla extract. Mix until everything is well combined.
Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix, as this can lead to a denser loaf.
Fold in the cranberries (and nuts if you’re using them) gently to ensure even distribution without breaking them.
Pour the batter into the prepared pan and bake for 45–55 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack. Once cooled, drizzle with the optional glaze for added sweetness and shine.
How to serve it
This Cranberry Orange Loaf makes a stunning centerpiece for any brunch table or can be enjoyed casually during the week. Slice it thick or thin, depending on your preference, and serve it plain or with a dollop of cream cheese or butter. For a festive flair, pair it with a hot cup of spiced tea or a sparkling beverage for a delightful contrast to the loaf’s tanginess. You might even consider teaming it up with some fresh fruit or a light yogurt for a balanced breakfast.
Storage and reheating tips
To keep your Cranberry Orange Loaf fresh:
- Room Temperature: Store in an airtight container at room temperature for up to 3 days.
- Refrigeration: If you want to keep it longer, you can refrigerate it for up to a week, but this may affect the texture slightly.
- Freezing: For even longer storage, wrap the loaf tightly in plastic, then in foil, and freeze. It can last for up to 3 months. To enjoy, simply thaw it at room temperature and warm slices in the toaster or microwave.
Helpful cooking tips
- For a burst of freshness, use freshly squeezed orange juice and zest—this makes a significant difference in flavor.
- Make sure your butter is at room temperature for easy creaming with the sugar, which contributes to the loaf’s lightness.
- Want to add a bit of warmth? Toss in some cinnamon or nutmeg for an added layer of flavor.
Creative twists
Feel free to experiment with this recipe! You might:
- Replace cranberries with chopped apples or pears for a sweeter loaf.
- Add spices like cinnamon or ginger for a warming kick during the colder months.
- For a nut-free version, simply leave out the walnuts or pecans, or opt for sunflower seeds.
Common questions
How long will it take to bake?
Typically, this loaf will take about 45–55 minutes to bake at 350°F, but every oven is different. Keep an eye on it!
Can I use frozen cranberries?
Absolutely! Frozen cranberries work well; just toss them in right from the freezer to keep them from becoming mushy.
What is the best way to enjoy this loaf?
Slice it fresh, pair it with cream cheese or butter, or enjoy it as is with a cup of coffee or tea.
How do I know when it’s done baking?
A toothpick inserted into the center should come out clean or with a few moist crumbs. If it comes out with wet batter, give it a few more minutes.
This Cranberry Orange Loaf is more than just a recipe; it’s an experience filled with warmth and joy, making it a fantastic addition to any gathering or a cozy day at home. Enjoy every slice!
Print
Cranberry Orange Loaf
- Total Time: 70 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A delightful baked treat combining tangy cranberries and sweet oranges, perfect for brunch or as a snack.
Ingredients
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tbsp orange zest
- ½ cup unsalted butter, softened
- ¾ cup sugar
- 2 eggs
- ½ cup orange juice (freshly squeezed preferred)
- 1 tsp vanilla extract
- 1 cup fresh or frozen cranberries (chopped if large)
- Optional: ¼ cup chopped walnuts or pecans
- Optional glaze: ½ cup powdered sugar, 1–2 tbsp orange juice
Instructions
- Preheat the oven to 350°F (175°C) and grease and flour a 9×5-inch loaf pan.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, and orange zest.
- Cream the softened butter and sugar together until light and fluffy.
- Beat in the eggs, orange juice, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined.
- Fold in the cranberries and nuts gently.
- Pour the batter into the prepared pan and bake for 45–55 minutes, checking for doneness with a toothpick.
- Let cool in the pan for 10 minutes before transferring to a wire rack and drizzling with optional glaze.
Notes
Use freshly squeezed orange juice and zest for best flavor. Store in an airtight container for up to 3 days at room temperature.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American