There’s just something irresistible about a “Cranberry Orange Loaf”—the way the bright tartness of cranberries sings against the zesty sweetness of fresh orange, all wrapped up in a soft, buttery crumb. This festive bread is a ray of sunshine on chilly mornings, perfect for sharing over a pot of tea or gifting to someone special. A dreamy orange glaze seals the deal, making this eye-catching treat a delightful centerpiece at brunches, afternoon snacks, or cozy evenings by the fireside.

Ingredients You’ll Need

Every ingredient in this recipe pulls its weight, from the juicy cranberries that burst in the loaf to the fragrant orange zest that dances on your taste buds. These pantry staples come together for a quick bread that’s both easy and impressive, with color and flavor in every slice.

All-purpose flour: Delivers the classic structure and crumb we love in quick breads—don’t substitute for cake or bread flour for best results.
Baking powder: Ensures your loaf rises beautifully with every bake, giving you that perfect dome top.
Baking soda: Reacts with the orange juice to add even more lift and lightness to the loaf.
Salt: Balances sweet and tart flavors, making each bite pop.
Unsalted butter, softened: Rich, creamy butter adds unbeatable flavor and keeps the bread moist.
Granulated sugar: Sweetens the loaf just right while helping create the golden crust.
Eggs: Bind everything together while adding structure and tenderness.
Sour cream (or plain Greek yogurt): Infuses the crumb with moist richness and a gentle tang that enhances the citrusy notes.
Fresh orange juice: Brings a zingy brightness—fresh-squeezed makes a world of difference!
Orange zest: This is where the flavor magic happens; zest right over the bowl for maximum aroma.
Vanilla extract: Offers a warm, aromatic undertone that elevates the citrus and berry flavors.
Fresh or frozen cranberries: They burst with color and juice—halve the big ones for a better cranberry-orange experience.
Flour (to toss with cranberries): A light dusting keeps the berries from sinking so every slice is picture-perfect.
Powdered sugar (for glaze): Whips up into a silky-sweet drizzle to crown your loaf (totally optional, highly recommended!).
Orange juice (for glaze): Keeps the finishing touch bright, citrusy, and just right.

How to Make

Step 1: Prep Your Pan and Ingredients

Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving some overhang for easy lifting later. Gather all your ingredients and let the butter come to room temperature—you’ll be rewarded with a loftier loaf.

Step 2: Mix Dry Ingredients

Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. This step ensures every bite of “Cranberry Orange Loaf” bakes evenly and rises to perfection—no lumpy bits here!

Step 3: Cream Butter and Sugar

In a large bowl, cream the softened butter and granulated sugar for 2-3 minutes until light and fluffy. This builds air into the batter, creating a tender and moist crumb throughout the loaf.

Step 4: Add Eggs, Sour Cream, and Orange

Beat in the eggs, one at a time, mixing until smooth. Then stir in the sour cream (or Greek yogurt), orange juice, orange zest, and vanilla extract. You’ll notice the batter turning creamy and fragrant—a preview of delicious things to come.

Step 5: Combine Wet and Dry

Add your dry ingredients to the wet mixture, folding gently with a spatula just until no dry flour remains. Don’t overmix, or your “Cranberry Orange Loaf” may lose its soft texture.

Step 6: Prep and Add Cranberries

Toss the cranberries with 2 tablespoons of flour, which helps suspend them in the batter for perfect berry distribution. Fold the berries in gently, savoring the pops of color as they peek through the luscious dough.

Step 7: Bake

Pour your batter into the prepared loaf pan, smoothing the top with a spatula. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Your kitchen will fill with a citrusy, buttery aroma that is impossible to resist.

Step 8: Cool and Glaze

Cool the loaf in its pan for 10 minutes before lifting it out with the parchment to cool completely on a wire rack. If you opt for the glaze, whisk powdered sugar with orange juice and drizzle it over the cooled “Cranberry Orange Loaf” for a sparkling finish.

How to Serve

Garnishes

Finish your loaf with a glorious drizzle of orange glaze, a scattering of extra orange zest, or even a light dusting of powdered sugar. For a festive touch, add a few sugared cranberries or thin slices of fresh orange right before serving—the pop of color is as delightful as the flavor.

Side Dishes

This loaf pairs beautifully with a cup of hot Earl Grey or French press coffee for breakfast or brunch. For something heartier, serve slices alongside creamy yogurt, fresh fruit, or scrambled eggs to turn the “Cranberry Orange Loaf” into a meal worth lingering over.

Creative Ways to Present

Try slicing and toasting pieces for a crispy edge, then slather with whipped butter or a swipe of mascarpone. For gifting, wrap mini loaves in parchment and tie with an orange-ribbon bow—homemade holiday magic at its best. Or cut the loaf into thick cubes to serve as part of a sweet brunch board with jams and spreads.

Make Ahead and Storage

Storing Leftovers

To keep your loaf moist and fresh, wrap it tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. If you’ve added glaze, let it set completely before wrapping to avoid a sticky mess.

Freezing

The “Cranberry Orange Loaf” freezes beautifully! For best results, freeze the unglazed loaf, wrapped tightly in plastic and then in foil, for up to 3 months. Thaw overnight at room temperature before adding glaze or slicing.

Reheating

Enjoy slices at room temperature or quickly warm them in a toaster oven or microwave—just a few seconds will bring back that bakery-fresh softness and make the orange aroma bloom all over again.

FAQs

Can I use dried cranberries instead of fresh or frozen?

Absolutely! Just keep in mind dried cranberries will yield a sweeter, less tart loaf and won’t provide quite the same juicy pop. For best results, soak them in orange juice for 10 minutes before adding to keep the bread moist.

What’s the best way to zest an orange?

Use a microplane or fine grater and zest only the colorful outer layer, not the bitter white pith underneath. Zest your orange right over the mixing bowl to capture every bit of essential oil and aroma.

Why toss the cranberries with flour?

This simple trick keeps the berries from sinking to the bottom, ensuring you get a pretty distribution of fruit in each slice of the “Cranberry Orange Loaf”—no more cranberry-less end pieces!

Can I make this loaf ahead for a holiday brunch?

Certainly! This loaf tastes even better the next day as the flavors continue to develop. You can bake it, cool completely, then wrap and store until your festive gathering. Add glaze just before serving for the freshest look.

Is there a way to make it dairy-free?

Yes, substitute your favorite plant-based butter and a thick, unsweetened non-dairy yogurt (like coconut or soy) for the dairy ingredients. The loaf will still be moist, tender, and delicious!

Final Thoughts

If you’re looking for a way to brighten someone’s day or add a little sparkle to your own, you can’t go wrong with the “Cranberry Orange Loaf”. I truly hope you’ll give this recipe a try and savor every sweet, tangy, sunshine-filled bite—your taste buds (and your friends) will thank you!