Cranberry Orange Loaf is a moist, tender quick bread made with fresh cranberries, orange juice, and orange zest. The tart cranberries balance the sweetness of the loaf, while chopped pecans add a light crunch. This easy recipe is perfect for holiday breakfasts, brunch, or an afternoon snack. It also tastes even better the next day, making it a convenient make-ahead treat.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ½ cups fresh cranberries
½ cup pecans, coarsely chopped
1 tablespoon grated orange zest
1 cup white sugar
¼ cup butter, softened
1 large egg
¾ cup orange juice
Optional Orange Glaze
1 cup confectioners’ sugar
2 tablespoons orange juice
Directions
1. Preheat the oven: I preheat the oven to 350°F and grease and flour a 9×5-inch loaf pan.
2. Mix the dry ingredients: In a large bowl, I whisk together the flour, baking powder, baking soda, and salt until combined.
3. Add the cranberries and pecans: I stir the fresh cranberries, chopped pecans, and orange zest into the flour mixture, then set it aside.
4. Combine the wet ingredients: In another large bowl, I beat the sugar, softened butter, and egg until smooth. I stir in the orange juice until combined.
5. Make the batter: I gradually beat the flour mixture into the wet ingredients until just moistened, avoiding overmixing.
6. Fill the loaf pan: I pour the batter into the prepared pan and spread it evenly.
7. Bake the loaf: I bake for about 1 hour, until the bread springs back when lightly touched.
8. Cool the bread: I let the loaf rest in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
9. Prepare the optional glaze: I whisk the confectioners’ sugar and orange juice until smooth. I drizzle the glaze over the cooled loaf and let it set before slicing.
Servings and Timing
Servings: 12 slices
Yield: 1 (9×5-inch) loaf
Prep Time: 15 minutes
Cook Time: 1 hour
Additional Time: 10 minutes
Total Time: 1 hour 25 minutes
Variations
I can leave out the pecans for a nut-free version or replace them with chopped walnuts for a different texture. For a stronger citrus flavor, I can add a little extra orange zest. I can also soak the cranberries in the measured orange juice before mixing the batter. The optional orange glaze adds extra sweetness, but I can skip it for a simpler breakfast loaf.
Storage/Reheating
I let the Cranberry Orange Loaf cool completely before storing it in an airtight container. I can make it a day ahead, since the flavor develops nicely overnight. For longer storage, I wrap the loaf or individual slices tightly and freeze them, then thaw at room temperature before serving. I usually serve the bread at room temperature, but I can warm unglazed slices briefly in the microwave if preferred.
FAQs
Can I use frozen cranberries instead of fresh cranberries?
Yes, I can use frozen cranberries in place of fresh ones. I add them directly to the batter without thawing to help prevent excess moisture and color bleeding.
Can I make Cranberry Orange Loaf without pecans?
Yes, I can omit the pecans if I prefer a nut-free loaf. The cranberries and orange zest still provide plenty of flavor.
Can I use bottled orange juice?
Yes, bottled orange juice works in this recipe. I prefer fresh orange juice when available because it provides a bright citrus flavor.
Why is my cranberry orange bread dense?
Overmixing can make quick bread dense. I mix the flour mixture into the wet ingredients only until the batter is moistened.
How do I know when the loaf is fully baked?
I check whether the top springs back when lightly touched. I can also insert a toothpick into the center; it should come out without wet batter.
Can I make this cranberry orange loaf ahead of time?
Yes, I can bake it the day before serving. The loaf tastes even better the next day, making it useful for holiday breakfasts and gatherings.
Can I make the loaf without the orange glaze?
Yes, the glaze is optional. I often serve the loaf plain when I want a less sweet breakfast bread.
Why did my cranberries sink to the bottom?
Cranberries can sink if the batter is too thin or the fruit is unevenly distributed. I follow the recipe’s method of mixing the cranberries into the flour mixture before combining the batter.
Can I freeze Cranberry Orange Loaf?
Yes, I can freeze the cooled loaf whole or in individual slices. I wrap it tightly to protect it from drying out and thaw it before serving.
What can I serve with Cranberry Orange Loaf?
I serve it with coffee, tea, or a glass of milk. It also pairs well with butter and makes a simple addition to a holiday breakfast or brunch spread.
Conclusion
Cranberry Orange Loaf is a simple quick bread with a moist texture, tart cranberries, and fresh orange flavor. The pecans add a pleasant crunch, while the optional orange glaze provides a sweet finish. It’s easy to prepare ahead and works well for breakfast, brunch, holiday gatherings, or an afternoon snack.
Cranberry Orange Loaf is a moist, tender quick bread bursting with tart cranberries, fresh orange juice, fragrant orange zest, and crunchy pecans. Finished with an optional sweet orange glaze, this easy homemade loaf is perfect for holiday breakfasts, brunch, or an afternoon treat.
Ingredients
2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ½ cups fresh cranberries
½ cup pecans, coarsely chopped
1 tablespoon grated orange zest
1 cup white sugar
¼ cup butter, softened
1 large egg
¾ cup orange juice
Optional Orange Glaze:
1 cup confectioners’ sugar
2 tablespoons orange juice
Instructions
Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to prevent sticking.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined.
Add the fresh cranberries, coarsely chopped pecans, and grated orange zest to the flour mixture. Stir gently to coat the cranberries and nuts with flour, then set aside.
In a separate large bowl, beat the white sugar, softened butter, and egg together until smooth and well combined.
Pour the orange juice into the wet mixture and stir until incorporated.
Gradually add the flour mixture to the wet ingredients, mixing gently until just moistened. Avoid overmixing to keep the loaf soft and tender.
Transfer the batter into the prepared 9×5-inch loaf pan and spread it evenly with a spatula.
Bake in the preheated oven for approximately 1 hour, or until the top springs back when lightly touched and a toothpick inserted into the center comes out without wet batter.
Remove the loaf from the oven and allow it to cool in the pan for 10 minutes. Carefully transfer it to a wire rack and let it cool completely.
For the optional orange glaze, whisk together the confectioners’ sugar and 2 tablespoons orange juice in a small bowl until smooth and pourable.
Drizzle the orange glaze evenly over the completely cooled loaf. Allow the glaze to set before slicing.
Slice the Cranberry Orange Loaf into 12 pieces and serve at room temperature or slightly warmed.
Notes
Frozen cranberries can replace fresh cranberries. Add them directly to the batter without thawing to prevent excess moisture and color bleeding.
Omit the pecans for a nut-free version or substitute chopped walnuts for a different crunchy texture.
Add a little extra freshly grated orange zest for a stronger citrus flavor.
For enhanced orange flavor, soak the cranberries briefly in the measured orange juice before preparing the batter.
The orange glaze is optional. Skip it for a less sweet breakfast loaf or add it for a festive dessert.
Use freshly squeezed orange juice for the brightest citrus flavor, although bottled orange juice also works.
Avoid overmixing the batter after adding the dry ingredients, as this can make the bread dense or tough.
Coating the cranberries and pecans with the flour mixture helps distribute them evenly throughout the loaf.
Check for doneness by inserting a toothpick into the center. It should come out clean or with a few moist crumbs, but no wet batter.
Allow the loaf to cool completely before adding the glaze to prevent it from melting and running off.
Store the cooled loaf in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
For longer storage, wrap the loaf or individual slices tightly and freeze for up to 3 months. Thaw at room temperature before serving.
This loaf can be prepared a day ahead because its cranberry and orange flavors develop beautifully overnight.
Serve with coffee, tea, milk, or a little butter for a delicious breakfast, brunch, or afternoon snack.
Warm unglazed slices briefly in the microwave if desired.
