Zingy Cranberry Orange Loaf Recipe: A Sweet Burst of Joy

A burst of citrusy sunshine meets tart cranberry magic in this delightful moist cranberry orange loaf that promises to brighten any morning.

Sweet aromas will dance through your kitchen as the loaf bakes to golden perfection.

Tangy orange zest weaves its vibrant essence into each tender crumb, creating a harmonious blend of flavors.

The cranberries burst with juicy pockets of tartness, offering a delightful contrast to the soft, pillowy texture.

Cold winter days feel warmer with a slice of this comforting bread alongside a steaming mug of coffee.

Bakers of all skill levels can easily master this simple yet elegant recipe.

One bite will transport you to a cozy kitchen filled with warmth and delicious memories.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 55 minutes

Total Time: 1 hour 10 minutes

Calories: 360 kcal

Servings: 8

Cranberry Orange Loaf Ingredient List

• All-Purpose Flour: The foundation of the loaf, providing structure and soft texture for a delightful crumb.
• Baking Powder, Baking Soda: Essential leavening agents that help the loaf rise and create a light, airy consistency.
• Salt: Enhances overall flavor and balances the sweetness of the loaf.

• Butter: Adds richness and creates a tender, moist crumb with deep flavor.
• Granulated Sugar: Provides sweetness and helps create a golden-brown crust.
• Eggs: Bind ingredients together and contribute to the loaf's structure and richness.
• Orange Juice, Orange Zest: Infuse bright, citrusy notes and add vibrant flavor to the loaf.
• Buttermilk: Brings tenderness, slight tanginess, and helps activate the leavening agents.

• Fresh Cranberries: Add bursts of tart flavor and beautiful color throughout the loaf.
• Powdered Sugar: Creates a smooth, sweet glaze that complements the citrus and cranberry flavors.

Tools for a Bright and Citrusy Loaf

• Large mixing bowl: Perfect for combining wet and dry ingredients smoothly.
• Medium bowl: Ideal for whisking dry ingredients together.
• Whisk: Essential for blending flour, baking powder, and other dry components.
• Loaf pan (9×5-inch): Necessary for baking the bread with the right shape.
• Parchment paper or cooking spray: Helps prevent sticking and ensures easy removal.
• Electric mixer or hand mixer: Great for creaming butter and sugar until fluffy.
• Measuring cups and spoons: Crucial for accurate ingredient quantities.
• Zester or grater: Helps extract orange zest for extra flavor.
• Wire cooling rack: Allows loaf to cool evenly and prevent soggy bottom.
• Small bowl: Used for preparing the glaze.
• Spatula: Helps fold cranberries and smooth batter in the pan.
• Toothpick: Checks bread doneness by testing center.

Bake a Moist Cranberry Orange Loaf with Zest

• Fire Up the Oven

Crank the oven to a toasty 350F and get your loaf pan ready by giving it a quick spray or parchment paper hug.

• Create Dry

Grab a bowl and whisk together flour, rising agents, and a pinch of salt until they’re best friends.

• Whip Butter and Sweetness

Blend butter and sugar until they transform into a fluffy cloud of deliciousness.

• Introduce Liquid Friends

Drop in eggs one by one, then splash in fresh orange juice and zesty orange shavings. Stir until silky smooth.

• Marry Wet and Dry Worlds

Gently marry your dry ingredients with wet mixture, alternating with buttermilk. Mix just until they play nicely together.

• Welcome Cranberry Guests

Softly fold cranberries into the batter, treating them like delicate little treasures.

• Bake to Perfection

Pour batter into the pan, smooth the top, and send it into the oven. Bake 50-60 minutes until a toothpick comes out clean.

• Cool and Glaze

Let the loaf rest, then cool completely. Whip up a quick glaze with powdered sugar and orange juice. Drizzle over the top and slice into happiness.

Flavor Tips That Enhance Every Slice

• Add extra orange zest for a more intense citrusy flavor that makes the loaf pop with brightness.
• Swap fresh cranberries with dried cranberries or frozen ones – just dust them lightly in flour to prevent sinking in the batter.
• Replace regular flour with a gluten-free all-purpose flour blend to make this recipe suitable for those with gluten sensitivities.
• Substitute buttermilk with almond milk or coconut milk, and use dairy-free margarine instead of butter for a lactose-free version of the loaf.
• This loaf freezes beautifully – wrap tightly in plastic wrap and freeze for up to 3 months, ensuring a delicious treat is always ready when you need it.

Serve with Glaze or Toasted for Breakfast

• Cozy Breakfast Companion: Pair this tangy loaf with a steaming cup of coffee or tea for a delightful morning treat.
• Dessert Delight: Serve slices with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent after-dinner dessert.
• Brunch Centerpiece: Present the loaf on a decorative platter with fresh orange slices and a sprinkle of powdered sugar for an elegant brunch spread.
• Gift-Worthy Treat: Wrap individual slices in parchment paper and tie with a ribbon for a homemade gift that's sure to impress friends and family.

Store Loaf for Mornings All Week

• Store the cranberry orange loaf wrapped tightly in plastic wrap or aluminum foil in the refrigerator for up to 5 days, ensuring maximum moisture retention and freshness.
• Slice the loaf before freezing, placing parchment paper between each slice for easy individual serving. Wrap securely in plastic wrap and aluminum foil, storing in a freezer-safe container for up to 3 months.
• Keep the unglazed loaf at room temperature in an airtight container or wrapped in plastic wrap for 2-3 days, maintaining its soft texture and delicious flavor.
• Apply the orange glaze just before serving to prevent sogginess and maintain the loaf's crisp edges and vibrant taste. Refrigerate glazed portions separately if not consuming immediately.

FAQs

• What gives this cranberry orange loaf its bright flavor?

The combination of fresh orange zest and orange juice creates a vibrant citrus flavor that perfectly complements the tart cranberries, making each bite refreshing and zesty.

• Can I use frozen cranberries instead of fresh ones?

Yes, you can use frozen cranberries without thawing them. Just fold them into the batter directly from the freezer to prevent color bleeding and maintain their shape during baking.

• How do I prevent the cranberries from sinking to the bottom of the loaf?

Toss the cranberries in a little flour before folding them into the batter. This light coating helps suspend the berries throughout the loaf during baking, ensuring even distribution.

• What makes the texture of this loaf so moist?

The buttermilk and the careful mixing technique of alternating dry and wet ingredients create a tender, soft crumb that keeps the loaf incredibly moist and delicious.

Moist Cranberry Orange Loaf Recipe

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4.8 from 21 reviews

• Total Time: 1 hour 10 minutes
• Yield: 9 1x

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Description

Cranberry orange loaf delivers a perfect balance of tart and sweet flavors from traditional holiday baking. Warm spices and citrus notes create a delightful companion for morning coffee or afternoon tea.

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Ingredients

Scale 1x2x3x

• 1 ½ cups (150 g) fresh or frozen cranberries
• 1 cup (200 g) granulated sugar
• ½ cup (115 g) unsalted butter (softened)
• ½ cup (120 ml) buttermilk (or milk with ½ tbsp vinegar)
• ½ cup (120 ml) orange juice (freshly squeezed preferred)
• ½ cup (60 g) powdered sugar
• 1 ¾ cups (220 g) all-purpose flour
• 2 large eggs
• 1 tbsp orange zest (about 1 large orange)
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 12 tbsps orange juice

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Instructions

1. Oven Preparation: Preheat the oven to 350F (175C) and line a 9×5-inch loaf pan with parchment paper or grease and flour the surface thoroughly.
2. Dry Ingredient Fusion: Whisk flour, baking powder, baking soda, and salt in a mixing bowl until perfectly blended and lump-free.
3. Butter Transformation: Cream butter and sugar in a large bowl until the mixture becomes light, fluffy, and pale in color, creating a smooth base for the loaf.
4. Liquid Incorporation: Add eggs individually, blending completely, then mix in orange juice and zest until the batter reaches a harmonious, silky consistency.
5. Batter Assembly: Gently fold dry ingredients into the wet mixture, alternating with buttermilk and mixing minimally to maintain the batter’s delicate structure.
6. Cranberry Integration: Fold fresh cranberries into the batter, ensuring even distribution without compromising the mixture’s airiness.
7. Pan Transfer and Baking: Pour batter into the prepared pan, smoothing the top, and bake for 50-60 minutes until a golden-brown crust forms and a toothpick inserted in the center comes out clean.
8. Cooling Process: Rest the loaf in the pan for 10 minutes, then transfer to a wire rack to cool completely, preventing moisture buildup.
9. Glaze Finale: Whisk powdered sugar with orange juice to create a smooth, glossy glaze, then drizzle elegantly over the cooled loaf, adding a vibrant finishing touch.

Notes

• Prevent Overmixing: Mix batter gently to maintain a tender, soft crumb and avoid developing tough gluten strands that can make the loaf dense.
• Handle Cranberries Carefully: Lightly coat fresh cranberries in flour before folding to prevent sinking and ensure even distribution throughout the batter.
• Monitor Baking Time: Check loaf at 50 minutes using the toothpick test; ovens vary, so watch for golden-brown color and clean toothpick insertion.
• Temperature Adjustment for Diet: For gluten-free version, replace all-purpose flour with a 1:1 gluten-free baking blend and add an extra egg for structure and moisture.

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 9
• Calories: 305
• Sugar: 29 g
• Sodium: 143 mg
• Fat: 12 g
• Saturated Fat: 7 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 42 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 46 mg