Save This cranberry orange loaf has been my holiday breakfast tradition for years, combining tart cranberries with bright citrus notes and a sweet vanilla glaze that makes everyone ask for the recipe. The contrast between the moist, tender crumb and pops of cranberry creates the perfect balance of flavors for winter mornings.
The bright citrus aroma fills your home with the most incredible scent. I first made this loaf when hosting a holiday brunch for neighbors, and now it's requested every December. Even my mother in law who guards her family recipes asked for this one.
Ingredients
- All purpose flour: creates the perfect structure while keeping the loaf tender
- Granulated sugar: balances the tartness of cranberries without overwhelming them
- Baking powder: ensures a beautiful rise look for aluminum free varieties
- Fine salt: enhances all the flavors especially the orange notes
- Neutral oil: keeps the loaf moist for days choose canola or vegetable oil
- Large eggs: bind everything together room temperature works best
- Milk or buttermilk: adds richness buttermilk creates extra tenderness
- Orange zest: provides intense citrus flavor use organic if possible for best flavor
- Orange juice: brightens the batter fresh squeezed makes a noticeable difference
- Fresh or frozen cranberries: bring tartness and festive color halve them for best distribution
- Powdered sugar: creates a smooth glaze sift first to avoid lumps
- Milk: thins the glaze to perfect consistency add gradually for control
Instructions
- Prepare Your Space:
- Preheat your oven to 350°F and line a 9x5 inch loaf pan with parchment paper leaving overhang on the sides for easy removal. The parchment sling makes a huge difference in getting a perfect loaf out without breaking. Make sure your ingredients are at room temperature for the best incorporation.
- Mix Dry Ingredients:
- In a large mixing bowl whisk together the flour sugar baking powder and salt until well combined. This even distribution ensures no bitter spots from baking powder in your final loaf. Whisking rather than sifting saves time while still preventing lumps.
- Combine Wet Ingredients:
- In a separate medium bowl whisk together the oil eggs milk orange zest and orange juice until completely emulsified. The mixture should look smooth and slightly thickened. The orange zest releases its oils best when rubbed with your fingertips into the sugar before adding other wet ingredients.
- Create The Batter:
- Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined. Small lumps are perfectly fine overbeating will create a tough loaf. Stop mixing the moment you no longer see dry flour streaks for the most tender result.
- Add Cranberries:
- Gently fold in the halved cranberries until evenly distributed throughout the batter. The halving step is crucial as whole berries tend to sink and create soggy spots in the finished loaf. For even better distribution toss cranberries with a teaspoon of flour before adding.
- Bake To Perfection:
- Transfer the batter to your prepared loaf pan smoothing the top with your spatula. Bake for 50 to 60 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs. The top should be golden brown and slightly cracked which indicates perfect doneness.
- Cool And Glaze:
- Allow the loaf to cool in the pan for 20 minutes before transferring to a wire rack to cool completely. This resting period allows the structure to set preventing collapse. While the loaf cools whisk together powdered sugar and milk to create a smooth pourable glaze adjusting thickness as needed.
- Finish And Serve:
- Once the loaf has completely cooled drizzle the vanilla glaze over the top allowing it to cascade down the sides. Let the glaze set for about 15 minutes before slicing with a serrated knife for clean cuts. The contrast between the glazed top and colorful interior makes for a beautiful presentation.
Save The orange zest is truly the secret ingredient that elevates this loaf beyond ordinary cranberry bread. I discovered this when I accidentally doubled the amount called for in my original recipe. That happy accident created such an aromatic loaf that I never went back to the original measurements. The oils in the zest infuse the entire loaf with citrus essence that perfectly complements the tart cranberries.
Make Ahead Options
This cranberry orange loaf actually improves with time, making it perfect for advance preparation. The flavors meld and deepen overnight, with the orange notes becoming more pronounced. For best results, bake the loaf a day before serving, but wait to add the glaze until a few hours before presenting. If preparing further ahead, freeze the unglazed loaf wrapped tightly in plastic wrap and a layer of foil. Thaw completely at room temperature before glazing.
Ingredient Substitutions
The versatility of this recipe allows for several adaptations without compromising quality. For a dairy-free version, substitute the milk with almond milk or coconut milk, which adds a subtle complementary flavor. The eggs can be replaced with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) for a vegan option, though the texture will be slightly denser. If cranberries are unavailable, blueberries or chopped strawberries work beautifully, creating an entirely different but equally delicious loaf.
Serving Suggestions
Transform this loaf from a simple breakfast bread to an elegant dessert by warming slices slightly and serving with a scoop of vanilla ice cream or dollop of whipped cream. For brunch, pair with a spread of softened cream cheese mixed with a touch of honey. The loaf also makes a perfect accompaniment to afternoon tea or coffee, particularly when cut into small squares for a tea tray. During holiday gatherings, I serve thin slices alongside a cheese board for an unexpected sweet contrast.
Seasonal Variations
Winter Spice Version Add 1 teaspoon cinnamon and 14 teaspoon nutmeg to the dry ingredients Substitute 2 tablespoons of maple syrup for 2 tablespoons of the sugar Top with chopped pecans before baking for added texture and nutty flavor
Troubleshooting Tips
If your loaf tends to dome too much in the center, reduce the oven temperature to 325°F and extend baking time by 5-10 minutes. This slower bake creates a more even rise. For those finding the cranberries too tart, toss them with 1 tablespoon of sugar before folding into the batter. If the glaze seems too thick or too thin, adjust by adding powdered sugar or milk in small increments until reaching the desired consistency that will set properly without running completely off the loaf.
Save This festive cranberry orange loaf is a delightful addition to any holiday table. Its simple preparation and vibrant flavors make it a joy to bake and share.
Recipe FAQ
- → How do I keep cranberries from sinking?
Toss cranberries with a teaspoon of flour before folding into the batter. This helps suspend them evenly.
- → Can frozen cranberries be used?
Yes, use fresh or frozen cranberries. No need to thaw before adding to your mixture.
- → What does buttermilk add to the loaf?
Buttermilk increases tenderness and adds a slight tang, making the loaf extra moist and flavorful.
- → How do I know when the loaf is baked?
Insert a tester in the center; it should come out clean when the loaf is done, typically after 50–60 minutes.
- → Can I enhance the flavor even more?
Add 1/2 teaspoon almond extract to bring a bakery-style aroma and richer taste to the crumb.