Description
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.
Nutrition
- Serving Size: 1 slice (1/12 of loaf, with glaze)
- Calories: 305 kcal
- Sugar: 36 g
- Sodium: 220 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 28 mg
