Cranberry Orange Loaf
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 Loaf
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 season, but you can stock up on Frozen Cranberries and enjoy this recipe all year long.
Ingredients
- Butter
- Granulated Sugar
- Egg
- Vanilla Extract
- Orange Zest
- Flour
- Baking Powder
- Baking Soda
- Salt
- Orange Juice
- Fresh Whole Cranberries
- Confectioners sugar (glaze)
- Orange Juice (glaze)
- Orange Zest (glaze)
Instructions
- Preheat the oven to 350 degrees
- Line a loaf pan with parchment paper.
- In a bowl cream together the butter and the sugar for about 3-5 minutes.
- Add the egg and mix 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 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 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.
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Cranberry Orange Loaf with Orange Glaze
Cranberry Orange Loaf with Orange Glaze
Ingredients
- 1/4 Cup Butter
- 1 Cup Granulated Sugar
- 1 Egg Large
- 1 Tablespoon Orange Zest
- 2 Cups All Purpose Flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup orange juice
- 1 1/2 Cups Fresh Whole Cranberries
Glaze
- 1/2 Cup Confectioners Sugar
- 1 Tablespoon Orange Juice
- 1/4 Tablespoon orange zest
Instructions
- 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.
Glaze
- 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.
Notes
Nutrition
