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Cranberry Orange Loaf

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  • Author: KimEasy

Description

This Cranberry Orange Loaf combines the zesty flavor of oranges with the tartness of fresh cranberries, creating a moist and flavorful bread. A simple orange glaze drizzled on top adds a touch of sweetness, making it an irresistible treat for any time of day.

Ingredients

Units Scale

For the loaf:

  • 2 cups (240g) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (200g) granulated sugar
  • Zest of 1 large orange
  • 3/4 cup (180ml) freshly squeezed orange juice
  • 1/2 cup (120ml) whole milk, room temperature
  • 1/4 cup (60g) unsalted butter, melted and slightly cooled
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (150g) fresh or frozen cranberries, halved

For the glaze:

  • 1 cup (120g) powdered sugar
  • 2 tablespoons freshly squeezed orange juice
  • 1 teaspoon orange zest

Instructions

  1. Prepare the Pan and Oven:
    • Preheat your oven to 350°F (175°C).
    • Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easier removal.
  2. Mix Dry Ingredients:
    • In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
    • Add the orange zest and whisk to combine.
  3. Combine Wet Ingredients:
    • In a separate bowl, whisk together the orange juice, milk, melted butter, egg, and vanilla extract until well combined.
  4. Combine Wet and Dry Mixtures:
    • Pour the wet ingredients into the dry ingredients.
    • Stir gently until just combined; avoid overmixing to prevent a dense loaf.
  5. Fold in Cranberries:
    • Gently fold the halved cranberries into the batter until evenly distributed.
  6. Bake:
    • Pour the batter into the prepared loaf pan and smooth the top with a spatula.
    • Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
    • If the top begins to brown too quickly, tent it loosely with aluminum foil halfway through baking.
  7. Cool:
    • Allow the loaf to cool in the pan for 10 minutes.
    • Then, transfer it to a wire rack to cool completely before glazing.
  8. Prepare the Glaze:
    • In a medium bowl, whisk together the powdered sugar, orange juice, and orange zest until smooth and pourable.
  9. Glaze the Loaf:
    • Once the loaf is completely cooled, drizzle the orange glaze over the top.
    • Allow the glaze to set for a few minutes before slicing and serving.

Notes

  • For a nuttier flavor, consider folding in ½ cup of chopped walnuts or pecans along with the cranberries.
  • If using frozen cranberries, there’s no need to thaw them; just fold them into the batter as is.
  • This loaf can be stored at room temperature, wrapped in plastic wrap or in an airtight container, for up to 3 days. For longer storage, wrap it tightly and freeze for up to 3 months.

Find it online: https://newsvks.com/cranberry-orange-loaf/