Description

This Cranberry Orange Loaf is a delightful balance of tart cranberries and zesty orange flavor, all wrapped up in a moist, tender cake. Topped with a sweet orange glaze, it makes a perfect breakfast treat, snack, or dessert that’s simple to prepare and sure to impress.

Ingredients

Scale

Dry Ingredients

1.5 cups all-purpose flour
1 teaspoon baking powder
0.5 teaspoon baking soda
0.5 teaspoon salt

Wet Ingredients

0.5 cup granulated sugar
1 teaspoon orange zest
0.5 cup freshly squeezed orange juice
0.33 cup vegetable oil
1 large egg

Main Flavorings

1 cup fresh or frozen cranberries (if using frozen, do not thaw)

Glaze

1 cup powdered sugar
2–3 tablespoons orange juice

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour your loaf pan or line it with parchment paper for easy removal.
Mix Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
Combine Wet Ingredients: In another bowl, combine granulated sugar, orange zest, freshly squeezed orange juice, vegetable oil, and the large egg. Mix well until fully combined.
Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring gently just until combined. Avoid overmixing to maintain a tender crumb. Carefully fold in the cranberries to evenly distribute them throughout the batter.
Prepare Batter for Baking: Pour the batter into the prepared loaf pan, spreading it evenly for uniform baking.
Bake: Bake in the preheated oven for about 55 minutes, or until a toothpick inserted into the center comes out clean, indicating the loaf is fully cooked.
Cool the Loaf: Remove the loaf from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely, which helps prevent sogginess.
Make the Glaze: While cooling, prepare the sweet orange glaze by mixing powdered sugar with 2-3 tablespoons of fresh orange juice until smooth and drizzle-able. Adjust thickness by adding more juice or powdered sugar as needed.
Glaze and Serve: Once the loaf has cooled completely, drizzle the glaze evenly over the top. Slice and serve to enjoy the perfect combination of sweet and tart flavors.

Notes

If using frozen cranberries, do not thaw before adding to prevent them from bleeding into the batter.
You can substitute vegetable oil with light olive oil or melted coconut oil for different flavor profiles.
For an extra burst of citrus, sprinkle a little additional orange zest over the glaze before it sets.
Store the loaf in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
This loaf can be frozen for up to 2 months; thaw at room temperature before glazing.
Adjust the glaze consistency as preferred—thicker glaze will create a sweeter topping; thinner glaze will soak more into the loaf.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Breakfast, Snack, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/10th of loaf)
Calories: 210
Sugar: 18g
Sodium: 180mg
Fat: 9g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 2g
Cholesterol: 25mg

Keywords: cranberry orange loaf, orange glaze, cranberry bread, citrus loaf, sweet glaze loaf, holiday bread, breakfast loaf