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Cranberry Orange Loaf

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This Cranberry Orange Loaf is a moist, citrusy quick bread with bursts of tart cranberries and a sweet orange glaze! The combination of fresh orange juice and zest gives the loaf a vibrant citrus flavor that perfectly complements the tangy cranberries, while the glaze adds a delightful sweetness.

Ingredients

Scale

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. In a large mixing bowl, use a hand mixer to cream together the butter and granulated sugar until smooth.
  3. Add the eggs one at a time, mixing well after each addition.
  4. In a small bowl, combine the milk, orange juice, and orange zest.
  5. In a medium mixing bowl, whisk together the flour, baking powder, and kosher salt.
  6. 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. Using a spatula, gently fold in 1 cup of the cranberries, being careful not to crush them.
  8. 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.
  9. 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. Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  11. Once the loaf is cool, prepare the glaze. In a medium bowl, whisk together the confectioners’ sugar and orange juice until smooth.
  12. Drizzle the glaze over the cooled loaf before serving.

Notes

  • For a more intense citrus flavor, you can add a bit more orange zest to the loaf batter.
  • Be careful when folding the cranberries into the batter to avoid breaking them and releasing too much juice.
  • If using frozen cranberries, do not thaw them before adding them to the batter.

Nutrition

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