Cranberry Orange Loaf – A sweet bread flavored with fresh orange zest and loaded with cranberries. Topped with a sweet orange icing and candied orange slices and cranberries.
Fruit is hard to come by this time of year, which is hard for me because baking with fruit it one of my favorite things. But once again, I was reminded of the lovely cranberry. I have made desserts with cranberries (and even some drinks!) and they add such a lovely tartness to sweet treats. And when paired with orange, the flavor is unstoppable.
That is why I chose to make a Cranberry Orange Loaf. It reminds me of cranberry orange muffins that I used to love from Starbucks. Not only does the cranberry add tart flavor, but it also leaves the center extremely moist that it’s impossible to put down once you’ve had a bite.
Gluten Free Cranberry Orange Bread With Orange Glaze
To give this loaf a sophisticated feel, I added candied orange slices and cranberries on top. The fruit is cooked to remove the bitterness and then it’s soaked in a simple syrup to make them sweet. Don’t they add such a beautiful look?
The cake is the easy part -it’s a simple cake batter made with the typical cast of ingredients. Flour, sugar, butter, and milk are all used in this recipe, along with orange juice, orange zest, and cranberries.
Do you see how there are cranberries all through the loaf? That means that the batter was thick enough to hold the cranberries in place so they wouldn’t sink to the bottom. For a little added insurance, the cranberries are lightly coated in a little flour to help them stay in place.
Cranberry Orange Mini Loaves Recipe
Once the cake is baked and slightly cooled, it’s time to top with an orange icing. The icing is simply made with orange juice, orange zest, and powder sugar. It’s kept thick enough so that it will set firm, but loose enough so that it drizzles.
The final decoration is the candied fruit. It’s a simple process but it does take some time. I recommend starting this while the cake is baking so that they’re ready once the cake is finished and beginning to cool.Cranberry Orange Bread made with fresh cranberries and a sweet orange glaze is one of our families favorite. It’s a tradition to make this easy recipe each holiday season.
I love sweet bread’s, especially when I can use fresh produce to make them like this Lemon Blueberry Bread, Lemon Zucchini Bread, and Easy Banana Bread.
Cranberry Orange Bread Loaf Recipe
I also love making holiday sweet breads for neighbors and friends. I always make a dozen mini loaves of Pumpkin Chocolate Chip Bread in October, and I love to give this Cranberry Orange Bread around Thanksgiving and Christmas and Lemon Almond Bread all year long! And if you’re in a holiday breakfast kind of mood, don’t miss my Gingerbread Waffles!
The cranberry/orange combination is the perfect blend of sweet and tangy, and the glaze takes it over the top. It’s beautiful and completely delicious!
1. Combine dry ingredients. In a large bowl add sugar and orange zest and stir well to combine. Add flour, salt, and baking powder and stir.
Glazed Cranberry Orange Quick Bread
2. Combine wet ingredients: In a separate bowl combine the buttermilk, oil, eggs, orange juice, and vanilla. Slowly add the wet ingredients to the dry ingredients, stirring just until combined.
5. Bake. For regular loaf pans, bake for 60-75 minutes, or until a toothpick inserted in the center comes out clean. For mini loaves, bake for 35-45 minutes. If your loaf starts to get too brown during cooking, place a piece of aluminum foil over the top to finish baking.
6. Cool and top with glaze. While the bread is cooling, make the orange glaze. In a small bowl, combine powdered sugar, orange juice, and orange zest. Whisk until smooth. Drizzle the glaze over the bread. Cut and serve.
Classic Cranberry Orange Bread
To freeze: This cranberry bread freezes beautifully. Allow it to cool completely and place it in a freezer-safe bag or container. Freeze for up to 3 months. Thaw at room temperature.
Cranberry orange bread made with fresh cranberries and a sweet orange glaze. This is one of our families favorite traditions during the holidays.
To freeze: This cranberry bread freezes beautifully. Allow it to cool completely and place it in a freezer ziplock or container. Freeze for up to 3 months. Thaw at room temperature.
Cranberry Orange Bread (w/ Cream Cheese Glaze!)
Serving: 24 g Calories: 2252 kcal Carbohydrates: 461 g Protein: 40 g Fat: 30 g Saturated Fat: 8 g Cholesterol: 442 mg Sodium: 1526 mg Potassium: 1157 mg Fiber: 10 g Sugar: 304 g Vitamin A: 1037 IU Vitamin C: 32 mg Calcium: 480 mg Iron: 11 mg
Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.This recipe is colorful and tangy with a lightly sweetened (optional) glaze. Perfect to enjoy any time of year, this bread can be baked and frozen in slices for quick snacks.
The combination of orange juice, zest, and cranberries makes this bread an excellent grab-and-go snack for school or work! Smear it with cream cheese or our own recipe for honey butter.
Cranberry Orange Loaf With Orange Glaze (eggless)
ORANGE Our version has orange juice and zest for flavor and extra tang! Orange can be substituted with lemon if you’d like.
CRANBERRIES Whole cranberries give it a punch of color and a burst of fresh tartness. Dried cranberries can be used if desired, but the bread won’t be quite as moist.
PRO TIP: If using any type of nut in a bread recipe, lightly sauté them in a small, dry skillet until they are barely browned and fragrant. This intensifies their flavor and keeps them extra crunchy!
Super Moist Cranberry Orange Loaf / Cranberry Orange Pound Cake
Keep cranberry-orange loaf in an airtight container at room temperature with a slice of bread to absorb excess moisture. It’ll keep for about 3-4 days.
Freeze loaf once cooled. Use a zippered bag with the date labeled on the outside. It will keep for up to 3 months. Let thaw on the counter or heat in a microwave for 15-20 seconds.
Moist, flavorful, and loaded with fresh cranberries, this Cranberry Orange Loaf is the perfect option for breakfast, dessert, or an afternoon snack!
Favorite Cranberry Orange Bread (vegan)
Calories: 217 | Carbohydrates: 29 g | Protein: 3 g | Fat: 10 g | Saturated Fat: 6 g | Trans Fat: 1 g | Cholesterol: 53 mg | Sodium: 179 mg | Potassium: 101 mg | Fiber: 1 g | Sugar: 15 g | Vitamin A: 362 IU | Vitamin C: 7 mg | Calcium: 35 mg | Iron: 1 mg
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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!This easy cranberry orange loaf mixes up in just one bowl, with no mixer needed. No need to soften the butter, either! Makes one 9x5-inch loaf.
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Cranberry Orange Quick Bread Recipe (easy & Moist)
Cranberry and orange is always a winning flavour combination. This easy and delicious cranberry loaf is great to have on the counter or it makes a great, “from the kitchen” gift that will always be appreciated.
The texture of this loaf is moist, buttery, lightly sweet and just a bit crumbly, in all the right ways. And it’s chock full of cranberries, which is always a good thing in my books. On top of the lovely loaf is a sweet glaze, to balance the tart cranberries.
Butter: You can use salted or unsalted butter here. It’s a fairly small quantity, but if you are using salted butter, you could reduce the amount of added salt just slightly.
Cranberry Orange Bread With Grand Marnier Glaze
Orange: The recipe is intended to start with one large, fresh orange, from which you will take the zest and then juice. Measure out the juice from that one orange, and then top up the measuring cup with water to reach the 3/4 cup.
You can use any kind of orange, but a large, Navel orange would be the most usual kind to use here. Other oranges are likely to be smaller in size, in which case you may wish to use two smaller oranges here. The amount of juice that you get from oranges should be somewhere around 1/2 cup.
Cranberries: You can use fresh cranberries or frozen cranberries here. If using frozen, no need to thaw them. I like to toss frozen cranberries in a bit of flour, then just add to the batter frozen. I also find loaves made with frozen cranberries take a little bit longer to bake, as the cold berries slow it just slightly.
Cranberry Nut Bread
You can use anywhere from 1 cup to 1 1/2 cups, depending on how much you like cranberries :) I used 1 1/2 cups of whole cranberries here.
Note that you will want your butter to be cold from the fridge. To incorporate the cold butter with the flour mixture, I like to just use my fingertips, rubbing/breaking up the cold butter into the flour
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