Cranberry Orange Loaf

Introduction

There’s something undeniably comforting about a freshly baked loaf of bread, especially when it’s made with vibrant flavors that make it stand out. Recently, I baked this Cranberry Orange Loaf, and I must say, it exceeded my expectations. The combination of tart cranberries with the citrusy kick of orange creates a refreshing balance that’s perfect for any time of year. The moist, fluffy texture of the bread pairs wonderfully with the sweet, zesty orange glaze that finishes it off perfectly. My family absolutely loved it, and I’m already planning on making another loaf. The subtle sweetness and vibrant flavors make it a fantastic treat for breakfast, afternoon snacks, or even dessert. If you’re craving something light and citrusy, this Cranberry Orange Loaf is the perfect choice.

Why You’ll Love This Cranberry Orange Loaf

This Cranberry Orange Loaf combines some of the best flavors of winter and fall in one simple, delicious recipe. It’s a quick bread that doesn’t require any yeast or extensive preparation, making it perfect for anyone who wants a homemade treat without too much effort.

The natural tartness of the fresh cranberries complements the sweet orange flavor in the loaf, making each bite an absolute delight. The loaf is not too sweet, so it strikes the perfect balance between dessert and snack. Additionally, the orange glaze on top adds just the right amount of sweetness, turning this loaf into a showstopper. Whether you’re hosting a brunch, enjoying a quiet afternoon tea, or looking for a cozy treat to accompany your morning coffee, this recipe delivers every time.

Ingredients

For the loaf:

• 6 tablespoons unsalted butter, room temperature
• ¾ cup (150 g) granulated sugar
• 2 large eggs, room temperature
• ¼ cup (61 g) whole milk, room temperature
• ¼ cup freshly squeezed orange juice
• 1 teaspoon orange zest
• 1 ½ cups (187.5 g) all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon kosher salt
• 1 ½ cups (150 g) cranberries, fresh or frozen (unthawed), divided

For the glaze:

• 1 cup (125 g) confectioners’ sugar
• 2-3 tablespoons orange juice, freshly squeezed

Instructions

1. Preheat the oven to 350°F (175°C) and spray a 9×5-inch loaf pan with nonstick cooking spray. Set aside.
2. Cream the butter and sugar: In a large mixing bowl, use a hand mixer to cream together the unsalted butter and granulated sugar until smooth and light in texture.
3. Add the eggs: Add the eggs one at a time, mixing well after each addition.
4. Mix the wet ingredients: In a small bowl, combine the milk, freshly squeezed orange juice, and orange zest.
5. Prepare the dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and kosher salt.
6. Combine the mixtures: Gradually add the flour mixture and the milk mixture to the butter mixture in three additions, starting and ending with the flour mixture. Use the hand mixer on low speed, mixing until just combined after each addition.
7. Fold in the cranberries: Using a spatula, gently fold in 1 cup of the cranberries, being careful not to crush them.
8. Prepare the pan: Pour the batter into the prepared loaf pan and smooth the top with the spatula. Scatter the remaining ½ cup of cranberries evenly over the top of the batter.
9. Bake: Bake for 50-55 minutes, or until a toothpick inserted into the center of the loaf comes out with a few moist crumbs, but no wet batter. If the top of the loaf begins to brown too quickly, tent it loosely with aluminum foil halfway through baking.
10. Cool: Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
11. Make the glaze: Once the loaf is cool, prepare the glaze. In a medium bowl, whisk together the confectioners’ sugar and orange juice until smooth.
12. Glaze the loaf: Drizzle the glaze over the cooled loaf before serving.

Nutrition Facts

• Servings: 10 slices
• Calories per serving: 230
• Total Fat: 10g
• Saturated Fat: 6g
• Cholesterol: 45mg
• Sodium: 85mg
• Total Carbohydrates: 33g
• Dietary Fiber: 1g
• Sugars: 21g
• Protein: 2g

Preparation Time

• Prep Time: 15 minutes
• Cook Time: 50-55 minutes
• Total Time: 1 hour 5 minutes

How to Serve

• Enjoy with coffee or tea: Slice the loaf and serve with a hot cup of coffee or tea for a perfect breakfast or afternoon snack.
• Top with whipped cream or a dollop of yogurt: Add a bit of whipped cream or yogurt on top of each slice for a creamy contrast to the tartness of the cranberries.
• Pair with fresh fruit: For an extra refreshing touch, serve the loaf with slices of fresh oranges or a mixed fruit salad.
• Serve as a dessert: The orange glaze makes this loaf feel like dessert, so serve it at the end of a light meal for a sweet finish.
• Freeze for later: Wrap the loaf in plastic wrap and store it in the freezer for up to three months. Thaw at room temperature for a tasty treat anytime!

Additional Tips

1. Use fresh cranberries: If possible, use fresh cranberries for the best texture and flavor. If using frozen cranberries, do not thaw them before folding them into the batter.
2. Room temperature ingredients: Ensure the butter, eggs, and milk are at room temperature before mixing. This helps the ingredients combine smoothly and creates a better texture.
3. Don’t overmix: When adding the dry ingredients, mix just until combined. Overmixing can lead to a dense loaf.
4. Customize the glaze: If you prefer a less sweet glaze, reduce the amount of confectioners’ sugar or add a touch of orange zest for extra citrus flavor.
5. Add nuts: For added crunch, fold in a handful of chopped nuts such as walnuts or pecans along with the cranberries.

FAQ Section

1. Can I use frozen cranberries?
   Yes! You can use frozen cranberries. Just make sure not to thaw them before folding them into the batter.
2. Can I substitute the whole milk?
   Yes, you can substitute whole milk with any other type of milk, such as almond milk or oat milk, for a dairy-free version.
3. How do I store the loaf?
   Store the cranberry orange loaf in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
4. Can I make this recipe ahead of time?
   Yes, you can make the loaf the night before and store it covered at room temperature. The glaze can be added just before serving.
5. Can I freeze this loaf?
   Yes, you can freeze the cranberry orange loaf for up to 3 months. Wrap it tightly in plastic wrap and then in aluminum foil. Thaw at room temperature before serving.
6. Can I make this loaf without the glaze?
   Absolutely! The loaf is delicious on its own without the glaze, but the glaze adds a sweet and tangy touch.
7. How do I know when the loaf is done baking?
   Insert a toothpick into the center of the loaf. If it comes out with a few moist crumbs but no wet batter, the loaf is ready.
8. Can I use a different type of flour?
   You can use whole wheat flour for a slightly denser loaf, but the texture might be different from using all-purpose flour.
9. Can I make mini loaves with this recipe?
   Yes, you can divide the batter into mini loaf pans. The baking time will be reduced, so check for doneness after about 30 minutes.
10. Is this recipe suitable for kids?
    Yes, this cranberry orange loaf is a great choice for kids! It’s not too sweet, and the cranberries provide a fun burst of flavor that they’ll love.

With these helpful tips and instructions, you’re all set to bake the most delicious cranberry orange loaf for any occasion!

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