Zesty Orange Cranberry Bread

Welcome to the enchanting world of holiday baking, where simple ingredients transform into irresistible treats! This delightful **Orange Cranberry Loaf** is more than just a cake; it’s a fragrant masterpiece, perfect for brightening any festive occasion or adding a touch of cheer to your everyday. Imagine a slice of pure comfort: a wonderfully soft, incredibly moist, and intensely aromatic orange-flavored sponge, generously studded with bright, plump, and tangy cranberries. Each bite is a harmonious blend of sweet citrus and tart berry, creating an unforgettable flavor profile. To elevate this culinary experience, the loaf is beautifully finished with a glistening, fresh citrus glaze, providing a simple yet utterly delicious final touch that tantalizes the taste buds.

This isn’t just a seasonal indulgence; it’s a **crowd-pleasing quick bread recipe** designed for bakers of all skill levels. Whether you’re a seasoned pro or just starting your baking journey, you’ll find this recipe remarkably straightforward. There’s no need for specialized equipment or advanced techniques, making it incredibly accessible. The beauty of this **festive cranberry bread** lies in its simplicity and efficiency. It comes together in no time, allowing you to whip up a gourmet-quality treat without the fuss. Furthermore, it boasts an impressive shelf life, retaining its glorious moisture and fresh flavor for several days. This means you can bake it ahead of time for gatherings, enjoy it leisurely throughout the week, or even share it as a thoughtful, homemade gift. Its enduring freshness ensures that every slice remains a joy to eat, making it a perfect addition to your holiday repertoire or a delightful staple all year round.

Quick bread recipes, like this extraordinary **cranberry orange loaf**, offer a fantastic alternative to traditional, often heavier, Christmas puddings. They provide a lighter yet equally satisfying dessert option, brimming with seasonal flavors. Beyond serving as a delicious dessert, this versatile loaf also makes for an exceptional homemade gift during the holidays or for any special occasion. Imagine the joy of presenting a beautifully wrapped, freshly baked loaf – a truly personal and heartfelt present that won’t strain your budget. It’s a culinary gesture that speaks volumes, conveying warmth and care in every tender crumb. This recipe is a delightful adaptation of our popular Orange and Cranberry Bundt Cake recipe, and shares a similar moist, tender crumb with our beloved Passion Fruit Drizzle Cake, with just a few minor adjustments to perfect its loaf form. The result is a cake with a dense yet surprisingly light texture, wonderfully soft and incredibly moist. The vibrant tartness of the cranberries provides a sensational contrast to the sweet and juicy notes of fresh oranges, creating a balanced and utterly addictive flavor profile that will have everyone asking for more. This is truly a recipe that celebrates the best of winter’s bounty in a comforting and elegant package.

Why This Orange Cranberry Loaf is a Must-Bake

If you’re searching for a new favorite recipe that embodies the spirit of the season while being incredibly approachable, look no further. This **moist orange cranberry loaf** stands out for numerous compelling reasons:

• Unbeatable Flavor Combination: The classic pairing of zesty orange and tart cranberries is simply divine. The bright citrus notes perfectly complement the tangy bursts of cranberries, creating a refreshing and comforting taste experience in every bite.
• Perfectly Moist Texture: Thanks to the inclusion of sour cream and careful ingredient balance, this loaf boasts an exceptionally moist and tender crumb that stays fresh for days. No dry, crumbly cakes here!
• Effortless Preparation: This is a true quick bread, meaning no yeast, no kneading, and minimal fuss. It comes together quickly with basic kitchen equipment, making it ideal for busy schedules or spontaneous baking urges.
• Festive and Versatile: While it shines during the Christmas season, its vibrant flavors make it suitable for any time of year. Serve it for breakfast, brunch, afternoon tea, or as a delightful dessert. It’s also fantastic for gifting!
• Stunning Presentation: Drizzled with a homemade citrus glaze, this loaf looks as inviting as it tastes. Its golden crust and speckled interior make it a beautiful centerpiece on any table.
• Great for Gifting: Homemade gifts are always cherished. This **cranberry orange quick bread** is easy to bake in batches, making it a perfect hostess gift, holiday present, or a thoughtful treat for friends and family.

The Magic of Flavor: Orange and Cranberry – A Perfect Pairing

The combination of orange and cranberry isn’t merely a coincidence; it’s a culinary match made in heaven, especially prevalent during the colder months and holiday season. The robust, vibrant sweetness and aromatic zest of fresh oranges provide a sunny counterpoint to the sharp, bracing tartness of cranberries. This dynamic duo creates a multi-layered flavor experience that is both invigorating and deeply satisfying.

When these two ingredients bake together in a loaf, magic happens. The orange infuses the sponge with its fragrant oils and juicy sweetness, creating a comforting base that is both bright and warm. Simultaneously, the cranberries, whether fresh or frozen, burst gently as they cook, releasing pockets of tangy juice that beautifully cut through the richness of the cake. This interplay of sweet and tart ensures that each bite is exciting and never cloyingly sweet. The citrus glaze further enhances this harmony, adding another layer of bright orange flavor and a lovely sheen that makes the loaf even more irresistible. It’s a flavor profile that evokes cozy winter evenings, festive gatherings, and the simple joy of sharing delicious homemade treats.

Ingredients and Substitutions: Crafting Your Moist Cranberry Orange Loaf

Creating this wonderfully **moist cranberry orange bread** begins with selecting the right ingredients. Each component plays a vital role in achieving that perfect texture and unforgettable flavor. Here’s a detailed look at what you’ll need and why:

• Cranberries: For maximum flavor and that delightful burst of tartness, we highly recommend using fresh or frozen cranberries. Fresh berries offer a bright, firm texture, while frozen ones are just as good and incredibly convenient – no need to thaw them beforehand! They bake beautifully straight from the freezer, often contributing to a more even distribution throughout the batter and preventing them from sinking.
• Orange: A single large orange, or a couple of smaller ones, is essential for infusing this loaf with its signature fresh and fragrant citrus essence. We utilize both the vibrant orange zest, which carries the majority of the fruit’s aromatic oils, and freshly squeezed orange juice. Both are incorporated into the sponge for depth of flavor and moisture, and a portion of the zest and juice is reserved for crafting that irresistible citrus glaze. While fresh juice is always best for unparalleled taste, carton juice can be used in a pinch.
• Flour: Standard **all-purpose or plain flour** is perfect for this recipe. A crucial tip for ensuring even berry distribution is to reserve about ½ tablespoon of flour. Tossing your cranberries with this small amount of flour before adding them to the batter helps to coat them, preventing them from sinking to the bottom of the loaf during baking.
• Baking Powder: This key leavening agent is responsible for giving our **orange cranberry loaf** its beautiful rise and airy texture. It reacts with other ingredients to create gas bubbles, ensuring a light and tender crumb rather than a dense, heavy cake.
• Butter: Use **unsalted butter that is softened to room temperature**. Softened butter creams easily with sugar, incorporating air into the batter, which contributes to the cake’s light structure. Room temperature is crucial for proper emulsification and a smooth batter.
• Sour Cream: This ingredient is a secret weapon for achieving an incredibly moist, velvety, and tender crumb. Sour cream adds richness and a subtle tang that complements the orange and cranberries perfectly. If you don’t have sour cream, you can substitute it with an equal amount of full-fat plain yogurt, buttermilk, or even milk (though the texture might be slightly different with milk). The most important thing is that your chosen dairy product is also at room temperature to ensure it blends seamlessly into the batter without curdling.
• Eggs: Use **large eggs, also at room temperature**. Room temperature eggs emulsify better with the butter and sugar, creating a smoother, more uniform batter that results in a finer, more consistent crumb. Cold eggs can cause the batter to curdle and affect the overall texture.
• Sugar: You’ll need two types of sugar for this recipe. **White caster or granulated sugar** is used for the cake batter, providing sweetness and aiding in creaming with the butter. For the luscious orange glaze, **icing sugar, also known as powdered sugar or confectioners’ sugar,** is used to create a smooth, pourable consistency.
• Salt: A pinch of salt enhances all the other flavors, balancing the sweetness and making the orange and cranberry notes pop.

For your convenience, a complete list of ingredients with precise measurements can be found at the bottom of this post in the dedicated recipe card section.

Instructions: A Step-by-Step Guide to Your Perfect Orange Cranberry Loaf

Baking this delightful **cranberry orange quick bread** is a joy, especially when you follow these clear, step-by-step instructions. Remember, one of the keys to a successful bake is to ensure all your cold ingredients, such as butter, sour cream, and eggs, are brought to room temperature before you begin. This allows them to emulsify properly, creating a smooth and consistent batter.

1. Prepare Your Baking Tin: Begin by preparing your loaf pan. Grease the inside thoroughly with butter, then lightly dust it with a little flour. Tap out any excess flour, ensuring a light, even coating. This creates a non-stick surface, helping your loaf release easily. Alternatively, for even easier removal, you can line the loaf tin with baking paper (parchment paper), leaving a generous overhang on both sides and ends to act as “handles.” Preheat your oven to 180°C (170°C fan assisted). This ensures the oven is at the correct temperature for even baking from the moment your loaf goes in.

Hint: If you forget to take your butter out ahead of time, simply cut it into small, ½-inch cubes (or even smaller) and spread them out on a plate. This increases the surface area, allowing the butter to soften much faster at room temperature. It should be soft enough to indent with your finger without melting.

2. Whisk Dry Ingredients: In a medium-sized mixing bowl, whisk together your measured all-purpose flour, baking powder, and a ½ teaspoon of salt. Whisking ensures these dry ingredients are thoroughly combined and evenly distributed, which is crucial for a consistent rise and texture in your loaf. Set this bowl aside for later.

3. Prepare Wet Ingredients: Pour the sour cream (or your chosen substitute like milk or yogurt) into a small jug or mug. Add 60 ml (¼ cup) of freshly squeezed orange juice. Whisk these two ingredients together until smoothly combined. Now, grate your orange zest directly into this mixture, reserving approximately one teaspoon of zest if you plan to incorporate it into your citrus glaze later. Stir again to fully infuse the liquid with that wonderful orange aroma. Set this mixture aside.

4. Flour the Cranberries: In a separate small bowl, toss your cranberries (fresh or frozen) with about ½ tablespoon of flour. This light coating of flour is a simple yet effective trick to prevent the cranberries from sinking to the bottom of the loaf during baking, ensuring they are beautifully dispersed throughout the cake.

5. Cream Butter and Sugar, Add Eggs: In a large mixing bowl, using an electric hand mixer (or a stand mixer with a paddle attachment), cream together the softened unsalted butter and caster or granulated sugar until light and fluffy. This process incorporates air, which is vital for the cake’s structure. Then, add the large eggs one at a time, mixing well after each addition until fully incorporated. Don’t rush this step. Periodically, stop the mixer and use a rubber spatula to scrape down the sides and bottom of the bowl. This ensures all ingredients are thoroughly combined and prevents any unmixed pockets.

6. Alternate Dry and Wet Ingredients: With the mixer on low speed, carefully add approximately half of the dry flour mixture into the butter, sugar, and egg mixture. Mix until just combined – avoid overmixing. Overmixing flour develops gluten, which can lead to a tough loaf. Once the dry ingredients are partially incorporated, pour in half of your prepared orange juice and sour cream mixture. Mix again until just combined. Repeat this process: add the remaining flour mixture, mix, and then add the remaining orange juice mixture, mixing just until the batter is smooth and no streaks of flour remain. Scrape the bowl again to ensure everything is evenly mixed.

7. Fold in Cranberries: Finally, gently fold in the flour-coated cranberries using a spoon or spatula. Mix just until they are evenly distributed throughout the batter. Overmixing here can also crush the delicate berries. Be gentle to maintain their plump integrity.

8. Bake the Loaf: Scrape the prepared batter into your greased and floured (or parchment-lined) baking tin. Use the back of a spoon or spatula to smooth the top of the batter evenly. Transfer the tin to your preheated oven.

9. Check for Doneness: Bake for approximately 40-45 minutes. Baking times can vary depending on your oven, so keep an eye on it. The loaf is ready when the top is beautifully golden brown, and a wooden skewer or toothpick inserted into the very center comes out clean, with no wet batter clinging to it. If it’s browning too quickly, you can loosely tent it with foil for the last 10-15 minutes of baking.

10. Cool and Glaze: Once baked, remove the loaf from the oven and let it cool in the baking tin for 10-15 minutes. This allows the cake to set and firm up before handling. After this initial cooling, carefully remove the loaf from the tin and transfer it to a wire rack to cool completely. Allowing it to cool fully is critical before applying the glaze; otherwise, the glaze will melt and absorb into the cake rather than sitting prettily on top.

11. Prepare the Citrus Glaze: While your loaf is cooling, prepare the simple yet elegant citrus glaze. In a small bowl, combine the icing (powdered) sugar with 1-2 tablespoons of orange juice and the reserved orange zest (if using). Whisk vigorously until you achieve a smooth, pourable consistency. If the glaze is too thick, add a tiny bit more orange juice, a teaspoon at a time, until it reaches your desired drizzling consistency. If it’s too thin, simply whisk in more icing sugar. Once the loaf is completely cool, generously drizzle the glaze over the top, letting it cascade down the sides. Allow the glaze to set for a few minutes before slicing and serving. Enjoy your beautifully baked, incredibly moist, and flavorful **orange cranberry loaf**!

Creative Variations to Elevate Your Orange Cranberry Loaf

While this **orange cranberry loaf** is truly exceptional on its own, there are many ways to customize it and add your personal touch. Experiment with these variations to discover new favorites:

• Nuts for Added Crunch: Incorporating a handful of chopped nuts can introduce a delightful texture and a warm, earthy flavor. Toasted almonds, walnuts, pecans, or even hazelnuts would be fantastic choices. Stir them into the batter along with the cranberries for an extra layer of complexity. Chestnuts, though less common, can also add a unique, rich note.
• A Touch of Chocolate: Chocolate pairs surprisingly well with both orange and cranberries. Stir in a handful of chocolate chips or finely chopped chocolate into the batter. White chocolate offers a creamy sweetness that truly complements the tartness of the cranberries and the brightness of the orange. However, milk chocolate or dark chocolate pieces would also create a delicious and decadent twist.
• Explore Different Glazes or Drizzles: Don’t feel limited to the citrus glaze! You could swap it for a drizzle of melted white chocolate for an extra touch of elegance and sweetness. A cream cheese frosting, a simple vanilla buttercream, or even a spiced glaze (with a hint of cinnamon or nutmeg) could also transform the loaf into a completely new experience.
• Spice It Up: For a warmer, more autumnal or wintry feel, consider adding a pinch of ground cinnamon, nutmeg, or even a touch of allspice to your dry ingredients. These spices will enhance the festive flavor profile without overpowering the main orange and cranberry notes.
• Add Other Citrus: While orange is the star, a little lemon or lime zest (about half a teaspoon) can brighten the flavor even further. Experiment with different citrus combinations for a nuanced taste.
• Make it Boozy: For an adult-friendly version, soak your dried cranberries (if using) in a tablespoon or two of Cointreau, Grand Marnier, or even rum for about 30 minutes before adding them to the batter. The alcohol adds depth and a lovely aroma.
• If you enjoy the comforting nature of loaf cakes or pound cakes, you absolutely must try this incredible Grilled Pound Cake recipe for a unique dessert experience!

If your heart truly desires orange-flavored bakes but cranberries aren’t your preference, explore our delightful Chocolate Orange Cupcakes recipe for another citrusy treat!

Essential Equipment for Effortless Baking

Making this **easy cranberry orange bread** is straightforward, and you likely have most of the necessary tools already in your kitchen. Having the right equipment can make the baking process even more enjoyable and efficient:

• Electric Hand Mixer or Stand Mixer: While it is certainly possible to make this **cranberry orange bread** by hand with a whisk and a sturdy arm, an electric hand mixer with traditional beaters will significantly streamline the creaming process for butter and sugar, making it much quicker and ensuring a lighter, airier batter. If you have a standing mixer with a paddle attachment, that works wonderfully too, offering convenience and consistent results.
• Loaf Tin: This recipe is specifically designed to yield a perfect loaf in a 1 lb loaf tin. My preferred dimensions are approximately H9 x W13.5 x D25cm, but any similar size loaf pan will work well. If you’re looking to bake for a larger crowd or want to have extra for gifting, you can easily double this recipe and bake it in a larger 2 lb baking tin. Just remember that baking times may need to be adjusted slightly for larger or different-sized pans.
• Mixing Bowls: You’ll need at least two, preferably three, medium to large mixing bowls for separating dry and wet ingredients and for creaming.
• Rubber Spatula: Essential for scraping down the sides of your mixing bowls to ensure all ingredients are thoroughly incorporated, and for gently folding in the cranberries without overmixing.
• Measuring Cups and Spoons / Digital Scale: Accurate measurements are key in baking. A digital kitchen scale is highly recommended for precision, especially for dry ingredients measured in grams.
• Whisk: For combining dry ingredients and whisking wet components like sour cream and orange juice.
• Zester / Grater: To get that fine, fragrant orange zest from your fresh oranges.
• Wire Rack: Crucial for allowing your freshly baked loaf to cool completely and evenly, preventing the bottom from becoming soggy, and providing a stable surface for glazing.

Storage and Freezing Tips for Your Orange Cranberry Loaf

One of the many wonderful aspects of this **orange cranberry loaf cake** is how well it stores, allowing you to enjoy its fresh taste and moist texture for an extended period. Proper storage ensures every slice remains as delicious as the first.

Room Temperature Storage:

To keep your loaf at its best, store it at room temperature in an airtight container. A bread box, a cake dome, or simply wrapping it tightly in plastic wrap or foil will work perfectly. When stored correctly, this loaf will remain wonderfully moist and soft for up to 5 days. While it might start to dry out slightly after this period, it will still be enjoyable. To revive a slightly older slice, a quick warm-up in the microwave for 10-15 seconds can bring back some of its initial softness.

Freezing for Long-Term Enjoyment:

This **cranberry loaf** is also incredibly freezer-friendly, allowing you to prepare it well in advance or save leftovers for a later craving. It can be frozen for up to 3 months without compromising its flavor or texture. You have the flexibility to freeze the entire loaf or individual slices, which is perfect for portion control and quick snacks.

• For a whole loaf: Ensure the loaf is completely cooled. Wrap it tightly first in plastic wrap, then in a layer of aluminum foil. This double layer protects it from freezer burn and preserves moisture.
• For individual slices: Slice the cooled loaf, then wrap each slice individually in plastic wrap before placing them in a freezer-safe bag or container. This makes it easy to grab just one slice whenever you fancy a treat.

To thaw, simply transfer the frozen loaf or slices to room temperature overnight. For a quicker thaw, individual slices can be gently warmed in the microwave or a low oven until softened. Freezing is a fantastic way to extend the life of your delicious homemade treat, ensuring you always have a comforting slice of **moist orange cranberry loaf** on hand.

Frequently Asked Questions (FAQ) About Your Orange Cranberry Loaf

Here are some common questions about baking this delightful **orange cranberry loaf**, along with helpful answers to ensure your success:

Don’t forget to save this recipe for later by using the pin button located on the recipe card below or on any of the tempting photos above!

If you try this delightful recipe, or any other creation from Anna Banana, please take a moment to rate the recipe and/or leave a thoughtful comment. Your feedback is invaluable, not only do I love hearing from you, but it also genuinely helps other readers who are considering baking the recipe. Thank you for being a part of our baking community!

📖 Orange and Cranberry Loaf Recipe

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5 from 2 votes

Orange and Cranberry Loaf

Quick and easy cranberry bread recipe! This festive loaf is made with fragrant orange sponge, studded with plump and juicy cranberries and drizzled with citrus glaze on top. Soft, moist and incredibly delicious bake, ideal for the holiday season!

Prep Time15 mins

Cook Time45 mins

Total Time1 hr

Course: Dessert

Cuisine: American, British

Keyword: cranberry and orange cake, cranberry bread, cranberry loaf, cranberry orange loaf, orange and cranberry loaf cake, orange loaf

Servings: 8 people

Calories: 301kcal

Author: Anna Wierzbinska

Equipment

• 1 lb loaf tin
• Hand-held electric mixer or freestanding mixer with paddle attachment

Ingredients

• 1 large orange, zest and juice
• 60 g soured cream
• 85 g unsalted butter, softened
• 185 g caster or granulated sugar
• 2 large eggs
• 185 g plain/ all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• 150 g fresh cranberries

For the Glaze:

• 150 g icing/ powdered sugar
• 1 tbsp orange juice
• 1 tsp orange zest (optional)

Metric – US Customary

Instructions

1. Preheat the oven to 180°C (170°C fan). Grease the inside of a 1lb loaf tin with some butter, and dust it with flour, tapping off any excess. Set aside.
2. Reserve 1 tablespoon of orange juice. Pour the remaining orange juice into a jug or mug. Add the orange zest (reserving 1 teaspoon for the glaze if desired) and mix it with the soured cream (milk or yogurt will also work). Set aside.
3. In a large bowl, cream together the softened butter and caster or granulated sugar for about 3 minutes until well combined. It doesn’t need to be pale and fluffy. Add eggs one at a time, mixing well after each addition. Scrape the sides and bottom of the bowl as needed.
4. In a medium bowl, combine the flour, baking powder, and salt. Stir to combine. Add half of the dry ingredients to the creamed mixture, and whisk until just combined. Pour in half of the orange juice mixture and mix. Add the remaining flour, and finish by adding the remaining orange juice mixture, mixing until just combined and no dry streaks remain.
5. Toss the cranberries in ½ tablespoon of flour, then fold them into the batter using a spoon or spatula until evenly distributed. Scrape the batter into the prepared loaf tin, smoothing the top with the back of a spoon or spatula, and place in the preheated oven.
6. Bake for 40-45 minutes, or until the top is golden brown and a skewer or toothpick inserted in the middle comes out clean. Remove from the oven and allow to cool in the baking tin for 10-15 minutes. Carefully remove the cake from the tin (you may need to run a knife around the edges) and transfer it to a wire rack to cool completely before topping with the glaze/icing.

To make Glaze/Icing:

1. Place the icing sugar into a small bowl. Add 1-2 tablespoons of orange juice and the reserved orange zest (if using) and mix to combine until you have smooth icing at your desired consistency. Add more juice to thin it out, or more icing sugar if you prefer a thicker glaze.

Please note that all my recipes are developed and tested using metric grams. I highly recommend using digital scales for more accurate results. While I have provided a conversion to US customary in the recipe, please be aware that I haven’t specifically tested using this method.

Notes

• Use fresh or frozen cranberries. If using frozen cranberries, there is no need to defrost them first.
• Start your citrus glaze with only 1 tablespoon of orange juice, and continue to add juice in small amounts (1 tsp) until you reach the desired consistency. For thicker glaze, add more icing sugar; for a thinner and runny glaze, add more liquid (juice).

Storage:

Store any leftovers of this orange cranberry loaf at room temperature in an airtight container for up to 5 days.

Freezing:

You can freeze the whole loaf or individual slices of this sweet bread for up to 3 months. Wrap it in a double layer of clingfilm and place in the freezer. Thaw at room temperature overnight.

Nutrition

Serving: 60g |
Calories: 301kcal |
Carbohydrates: 52g |
Protein: 4g |
Fat: 9g |
Saturated Fat: 5g |
Polyunsaturated Fat: 1g |
Monounsaturated Fat: 2g |
Trans Fat: 0.3g |
Cholesterol: 59mg |
Sodium: 177mg |
Potassium: 93mg |
Fiber: 2g |
Sugar: 36g |
Vitamin A: 358IU |
Vitamin C: 13mg |
Calcium: 49mg |
Iron: 1mg

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