This Cranberry Orange Loaf with a citrus orange drizzle is the perfect holiday bread. Serve it at breakfast or as a snack.
Why I love this Cranberry Orange Bread
This tangy-sweet bread has the perfect combination of cranberries and orange flavors. The bread itself is not too sweet. The orange drizzle glaze gives it its sweetness. You can choose to omit the glaze if you prefer.
Best Ways to Eat this Recipe
You can top this bread with cream cheese or flavored butter. You can even add some orange curd if you like. Try adding some walnuts to the recipe to give it some crunch. This recipe can be enjoyed during the holiday Fall and Winter seasons, but you can stock up on Fresh Cranberries and freeze the bags and enjoy this recipe all year long.
Fresh Cranberries: This recipe uses fresh cranberries. If you want to use dried cranberries, the overall flavor will be sweeter.
Butter: I generally use unsalted butter in all my recipes. That way I can taste the batter and decide how much salt it needs.
Orange Juice: Zest the orange first and then use the juice from the orange. You can also use fresh orange juice if you prefer.
Vanilla Extract: I use homemade Vanilla Extract in all my baking. You can also use store-bought.
How to Make this Recipe
- In a bowl cream together the butter and the sugar for about 3-5 minutes.
- Add the egg and mix it together.
- Add the vanilla and orange zest, mix and set aside.
- In a separate bowl whisk the flour, baking powder, soda, and salt.
- Add the flour mixture and the orange juice to the butter/sugar mix by alternating the flour with the juice to the sugar mix. Mix thoroughly. Fold in cranberries gently
- Pour the batter into the prepared pan. Bake 1 hour
- Add optional glaze
Frequently Asked Questions
It probably depends on where you live. Cranberry season is from September through January. You can usually find them in the freezer section. You can always buy a few extra bags and keep them frozen.
Yes, you can add walnuts or sliced almonds to this recipe.
Wrap the loaf in saran wrap and then place it inside a large ziplock bag. You can store in the refrigerator for up to a week and in the freezer for 3 months.
You can use dried cranberries if you can’t find fresh or frozen ones. They are a little sweeter. It is best to soak them for 20-30 minutes prior to baking in the orange juice to soften them up.
Yes, you can make it without the drizzle and add the orange zest inside the loaf.
Substitutions & Notes
- You can use dried cranberries if you can’t find fresh ones in season.
- Buy extra cranberries when in season and keep them in the freezer.
- You can add walnuts to your batter, or toast them and sprinkle them into the drizzle on top.
- You can freeze the wrapped loaf for up to two months.
- Do not overmix your batter. Make sure all ingredients are combined well before mixing to prevent a tough dough.
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Cranberry Orange Loaf with Orange Glaze
- 1/4 Cup Butter Unsalted
- 1 Cup Granulated Sugar
- 1 Egg Large
- 1 Tablespoon Orange Zest From Large Orange
- 2 Cups All Purpose Flour
- 1 1/2 teaspoons baking powder Use fresh
- 1/2 teaspoon baking soda Use fresh
- 1/4 teaspoon salt
- 3/4 cup orange juice or juice from orange
- 1 1/2 Cups Fresh Whole Cranberries
- 1/2 Cup Confectioners Sugar
- 1 Tablespoon Orange Juice
- 1/4 Tablespoon Orange zest
- Preheat the oven to 350 degrees
- Line a 9" X 5" loaf pan with parchment paper and spray with baking spray.
- In a bowl cream together the sugar and butter until consistancy is smooth. Add Egg and continue to mix.
- Add the vanilla extract and orange zest and mix and set aside.
- In a seperate bowl, whisk together flour, soda, powder and salt.
- Now alternate adding the flour mix to the sugar with butter mix with the orange juice. Mix together until smooth.
- Fold in the cranberries gently.
- Pour your mix into your loaf pan
- Bake for 55 – 60 minutes. Check with a toothpick to see if it comes out clean. Let Cool.
- Mix together the confectioners sugar and orange juice.
- Add the orange zest.
- When loaf is cooled. Drizzle the glaze on with a spoon or a piping bag.
- Let the loaf cool on the counter or in the refrigerator at least 1 hour before slicing.