Cranberry Orange Loaf

Bright, zesty, and bursting with the tartness of cranberries, this Cranberry Orange Loaf is the ultimate quick bread for citrus lovers. Its moist texture, vibrant flavors, and sweet orange glaze make it an irresistible choice for breakfast, a mid-morning snack, or an afternoon pick-me-up. Easy to prepare and beautifully festive, it’s also perfect for gifting during the holiday season.

Why You’ll Love Cranberry Orange Loaf

• Perfect Balance of Flavors: The tangy cranberries and sweet orange glaze create a harmonious blend of tart and sweet.
• Moist and Tender: Thanks to freshly squeezed orange juice and butter, every slice is soft and rich.
• Versatile: Great for breakfast, dessert, or paired with a cup of coffee or tea.
• Holiday-Friendly: Vibrant cranberries and citrus make it ideal for festive occasions.

Ingredients Notes

For the Loaf:

• 6 tablespoons unsalted butter, room temperature
• ¾ cup (150 g) granulated sugar
• 2 large eggs, room temperature
• ¼ cup (61 g) whole milk, room temperature
• ¼ cup freshly squeezed orange juice
• 1 teaspoon orange zest
• 1 ½ cups (187.5 g) all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon kosher salt
• 1 ½ cups (150 g) cranberries, fresh or frozen (unthawed), divided

For the Glaze:

• 1 cup (125 g) confectioners’ sugar
• 2-3 tablespoons freshly squeezed orange juice

How To Make Cranberry Orange Loaf

Step 1: Preheat and Prepare the Pan

1. Preheat your oven to 350°F (175°C).
2. Spray a 9×5-inch loaf pan with nonstick cooking spray or line it with parchment paper for easy removal.

Step 2: Cream the Butter and Sugar

1. In a large mixing bowl, use a hand mixer to cream the butter and granulated sugar together until light and smooth.
2. Add the eggs one at a time, mixing well after each addition.

Step 3: Combine the Wet Ingredients

1. In a small bowl, mix the milk, freshly squeezed orange juice, and orange zest.

Step 4: Prepare the Dry Ingredients

1. In a medium mixing bowl, whisk together the flour, baking powder, and kosher salt.

Step 5: Assemble the Batter

1. Gradually add the dry ingredients and the milk mixture to the creamed butter and sugar in three additions. Begin and end with the dry ingredients.
2. Use the hand mixer on low speed, mixing until just combined after each addition. Be careful not to overmix.
3. Gently fold in 1 cup of cranberries using a spatula, ensuring they are evenly distributed without crushing them.

Step 6: Bake the Loaf

1. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
2. Scatter the remaining ½ cup of cranberries over the top of the batter.
3. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
4. If the top begins to brown too quickly, tent the loaf loosely with aluminum foil halfway through baking.

Step 7: Cool the Loaf

1. Allow the loaf to cool in the pan for 10 minutes.
2. Transfer it to a wire rack to cool completely before adding the glaze.

Step 8: Prepare the Glaze

1. In a medium bowl, whisk together the confectioners’ sugar and 2-3 tablespoons of orange juice until smooth and pourable.
2. Drizzle the glaze over the cooled loaf, allowing it to drip down the sides.

Serving Suggestions

Kitchen Equipment Needed

• Mixing bowls
• Hand or stand mixer
• Spatula
• 9×5-inch loaf pan
• Whisk
• Wire rack

Storage and Freezing Tips

• Storage: Store the loaf in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
• Freezing: Wrap the unglazed loaf tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the refrigerator, then glaze before serving.

Variations

• Nutty Addition: Fold in ½ cup of chopped walnuts or pecans for added texture.
• Cranberry Swap: Use dried cranberries for a sweeter, chewy alternative. Soak them in orange juice before adding for extra moisture.
• Spiced Loaf: Add ½ teaspoon of cinnamon or nutmeg to the dry ingredients for a warm, spiced flavor.
• Mini Loaves: Divide the batter among mini loaf pans and adjust the baking time to 25-30 minutes.

Helpful Tips

• Room Temperature Ingredients: Ensure butter, eggs, and milk are at room temperature for a smoother batter.
• Fresh Orange Zest: Use a microplane zester for the best flavor. Avoid the white pith, which can be bitter.
• Even Cranberry Distribution: Toss cranberries in a little flour before folding them into the batter to prevent them from sinking.

Tips from Well-Known Chefs

• Mary Berry: Use high-quality butter for the best flavor in baked goods.
• Nigella Lawson: Let the loaf cool completely before glazing to prevent the glaze from melting into the bread.
• Ina Garten: Always test the loaf with a toothpick in the center to ensure it’s perfectly baked.

Frequently Asked Questions

1. Can I use frozen cranberries?
Yes, frozen cranberries work perfectly. No need to thaw them before adding to the batter.

2. What if I don’t have fresh orange juice?
You can use bottled orange juice, but fresh juice and zest deliver the best flavor.

3. How can I make this gluten-free?
Use a 1:1 gluten-free flour blend to replace the all-purpose flour.

4. Can I skip the glaze?
Yes, the loaf is delicious on its own, but the glaze adds a lovely sweetness and citrusy finish.

5. Can I make muffins instead of a loaf?
Absolutely! Divide the batter into a muffin tin and bake at 350°F for 18-22 minutes.

This Cranberry Orange Loaf is a delightful combination of tart and sweet with a moist texture that’s perfect for any time of day. Whether you’re baking for the holidays or simply treating yourself, this recipe is a must-try. Enjoy!