Cranberry Orange Loaf
Cranberry Orange Loaf is a soft, moist quick bread filled with tart cranberries and fresh citrus flavor.Fresh orange juice and zest give the loaf a bright aroma and refreshing taste.Cranberries provide colorful bursts of sweetness and tanginess in every slice.Butter, eggs, and milk create a tender crumb with a rich homemade flavor.An optional orange glaze adds extra sweetness and an attractive finishing touch.Serve this delicious loaf for breakfast, brunch, afternoon tea, or holiday celebrations.
Ingredients
- 2 cups all-purpose flour
- 1 cup fresh or frozen cranberries
- ¾ cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs, at room temperature
- ½ cup fresh orange juice
- ¼ cup milk
- 1 tablespoon finely grated orange zest
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 175°C (350°F). Grease a standard 9 × 5-inch loaf pan and line it with parchment paper, leaving a little overhang along the sides. This makes it easier to remove the loaf after baking.
- Wash and dry fresh cranberries, removing any soft or damaged berries. Cut large cranberries in half if desired. If using frozen cranberries, add them directly from the freezer without thawing to help prevent excess moisture from coloring the batter.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. This step ensures that the raising agents are evenly distributed throughout the flour.
- In a large mixing bowl, beat the softened butter and granulated sugar until the mixture becomes light and fluffy. This usually takes about 2–3 minutes with an electric mixer. Proper creaming helps produce a softer loaf.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and orange zest. The mixture should smell fragrant and citrusy.
- Pour in the fresh orange juice and milk, mixing gently until combined. The mixture may look slightly separated at this stage, but it should come together once the dry ingredients are incorporated.
- Gradually add the dry ingredients to the wet mixture. Fold gently with a spatula until just combined. Avoid overmixing because excessive mixing can produce a dense loaf.
- Toss the cranberries with a teaspoon of the measured flour if desired, particularly if they are very wet. Gently fold them into the batter. Add walnuts or pecans at this stage if you prefer a nutty texture.
- Transfer the batter to the prepared pan and smooth the top. Sprinkle a little coarse sugar over the surface if you want a lightly crisp crust.
- Bake for 50–60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, loosely cover it with aluminum foil during the final part of baking.
- Remove the pan from the oven and let the loaf cool for 15–20 minutes. Carefully lift it out and transfer it to a wire rack. Allow it to cool completely before adding the glaze.
- In a small bowl, whisk together the powdered sugar and 1 tablespoon of orange juice. Add more juice gradually until the glaze reaches a thick but pourable consistency. Stir in the orange zest for extra citrus flavor.
- Drizzle the glaze over the completely cooled loaf. Let it set for several minutes before slicing. Serve with coffee, tea, or a little butter for a delicious homemade treat.
Notes
- Fresh or frozen cranberries: Both work well in this recipe. Frozen cranberries should be added without thawing.
- Use fresh orange zest: The zest provides concentrated citrus aroma and flavor.
- Measure flour carefully: Too much flour can make the loaf dry and heavy.
- Avoid overmixing: Stir only until the ingredients are combined.
- Adjust the sweetness: Cranberries are naturally tart, so the sugar helps balance their flavor.
- Check for doneness: Start checking the loaf around 50 minutes because oven temperatures vary.
- Cool before glazing: A warm loaf can cause the orange glaze to melt and slide off.
- Store properly: Keep the completely cooled loaf in an airtight container to maintain freshness.