If you’re searching for a vibrant, crowd-pleasing treat, look no further than Cranberry Orange Loaf. This gorgeous quick bread bursts with tart cranberries nestled in a luscious, orange-scented crumb and is finished with an optional tangy glaze that’ll have everyone reaching for a second slice. It’s just the thing for holidays, brunches, or as a cheerful edible gift. The aroma alone as it bakes is enough to draw the whole household into the kitchen — and once you taste it, you’ll see why this is one of my absolute favorites!

Cranberry Orange Loaf Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Cranberry Orange Loaf is in its simplicity — every ingredient plays a starring role in the color, flavor, and irresistible texture. You probably have most of the basics on hand already, and the shining combo of citrus and cranberry does all the heavy lifting!

All-purpose flour: The sturdy foundation for a tender but sliceable loaf.
Baking powder & baking soda: This duo ensures your bread rises beautifully and has just the right crumb.
Salt: Just a touch brings out the bright citrus and balances the sweetness.
Unsalted butter: For a rich, buttery base that makes each bite satisfying and moist.
Granulated sugar: Lends sweetness without overwhelming the tart cranberries.
Eggs: Provide essential structure and give the loaf a slight lift.
Sour cream (or Greek yogurt): Adds moisture and a subtle tang that pairs perfectly with citrus.
Fresh orange juice: Makes the loaf extra fragrant and amplifies the orange notes.
Orange zest: The secret weapon — oils from the zest infuse the batter with deep citrus flavor.
Vanilla extract: Rounds out all the flavors and brings a touch of warmth.
Fresh or frozen cranberries: Their tart burst is the star of the show; halve them if extra-large.
Extra flour (for cranberries): Tossing prevents the cranberries from sinking to the bottom.
Powdered sugar (optional glaze): A quick sweet finish that sets into a beautiful drizzle.
Orange juice (for glaze): Use fresh for a zippy homemade touch atop your Cranberry Orange Loaf.

How to Make Cranberry Orange Loaf

Step 1: Prep the Pan and Preheat

Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan, then line it with parchment paper for easy removal later. This little bit of prep work ensures your Cranberry Orange Loaf will pop out perfectly, every single time.

Step 2: Whisk the Dry Ingredients

Grab a medium mixing bowl and whisk together your flour, baking powder, baking soda, and salt. This guarantees the leaveners are distributed evenly, so the loaf rises evenly with a soft crumb.

Step 3: Cream Butter and Sugar

In a large bowl, beat the softened butter with the sugar until it’s pale, fluffy, and almost cloud-like. This step is where the loaf gets its beautiful lightness — take your time for best results. Add eggs one at a time, beating well after each one to keep the batter smooth and creamy.

Step 4: Add Wet Ingredients

Now, stir in the sour cream (or Greek yogurt), orange juice, fresh orange zest, and vanilla extract. The batter will look luscious and smell amazing, with those orange oils leading the way.

Step 5: Combine Wet and Dry

Gently fold your dry ingredient mixture into the wet mixture with a spatula or spoon. Mix just until the last streaks of flour disappear — overmixing can make the bread tough, so remember, a little lumpiness is welcome!

Step 6: Prepare and Add Cranberries

Pat your cranberries dry (if using fresh) and toss them with 2 tablespoons flour. This keeps them from sinking to the bottom as the loaf bakes. Fold the floured cranberries into the batter carefully so they stay whole and distributed throughout.

Step 7: Bake the Loaf

Pour the finished batter into your prepared pan and smooth the top. Bake it for 50–60 minutes, or until a toothpick inserted into the center emerges clean. Your kitchen will fill with the most inviting aroma — it practically shouts, “Cranberry Orange Loaf is almost ready!”

Step 8: Cool and Glaze

Let the loaf cool in the pan for about 10 minutes, then lift it out and place it on a wire rack to finish cooling. For a final touch, mix together powdered sugar and fresh orange juice for a zippy glaze, then drizzle over the cooled loaf. The glaze adds sparkle and another pop of citrus flavor.

How to Serve Cranberry Orange Loaf

Garnishes

A true Cranberry Orange Loaf shines even brighter with a few simple garnishes. Try a light shower of additional orange zest over the glaze, or scatter a few sugared cranberries on top for a festive look. A dusting of powdered sugar never goes amiss if you want an extra special touch.

Side Dishes

I love serving slices alongside a dollop of whipped cream or tangy Greek yogurt for brunch, or next to a bowl of fresh fruit for a balanced snack. On the breakfast table, pair it with scrambled eggs or a crisp green salad for a delightful sweet-and-savory combo.

Creative Ways to Present

If you’re sharing at a party, cut your Cranberry Orange Loaf into thick “fingers” or cubes and arrange them on a platter with orange segments and fresh berries. For gift-giving, wrap individual slices in parchment and tie with a colorful ribbon — everyone loves a homemade treat this vibrant and cheery!

Make Ahead and Storage

Storing Leftovers

To keep your Cranberry Orange Loaf fresh, cover it tightly with plastic wrap or store in an airtight container. It will stay tender at room temperature for up to three days, and even develops more citrusy flavor over time. For longer storage, refrigeration will keep it moist for up to a week.

Freezing

This loaf is freezer-friendly, making it perfect for holiday prep or satisfying future cravings. Simply wrap the cooled (unglazed) loaf tightly in plastic wrap and then foil, then pop it in the freezer for up to three months. Thaw overnight in the fridge when you’re ready to enjoy.

Reheating

If you prefer your slices warm, a quick zap in the microwave (just 10–15 seconds per slice) does the trick without drying out the bread. For a crispier edge, toast slices briefly in a toaster oven. Feel free to add the glaze after reheating for the freshest finish.

FAQs

Can I use dried cranberries instead of fresh or frozen?

Absolutely! If you use dried cranberries, try soaking them in hot orange juice for about 10 minutes before adding to the batter — this softens them and infuses more flavor, making your Cranberry Orange Loaf even tastier.

Can I make this loaf gluten-free?

Yes, you can swap the all-purpose flour for a 1:1 gluten-free baking blend. Make sure your blend includes xanthan gum for the best texture, and check other ingredient labels for gluten-free certification to keep it safe for everyone.

How do I keep the cranberries from sinking?

Tossing cranberries with flour before folding them into the batter works wonders! The light coating helps them stay evenly suspended, so every slice of your Cranberry Orange Loaf is studded with berries from top to bottom.

What can I use instead of sour cream?

Plain Greek yogurt is a perfect substitute! It brings a similar richness and tang, and keeps the loaf just as moist and luscious as the original recipe intends.

Is it necessary to use the glaze?

Nope, the loaf is absolutely delicious with or without it! The simple orange glaze adds extra sweetness and shine, but Cranberry Orange Loaf stands on its own as a vibrant, flavorful bread — so feel free to keep it plain or add your favorite twists.

Final Thoughts

I hope you’ll bake up a batch of Cranberry Orange Loaf soon — it has a way of bringing a little cheer to any gathering, breakfast table, or cozy afternoon. This loaf is one of those recipes that turns a handful of humble ingredients into something truly special. From the zesty orange to the pop of cranberries, there’s a reason it’s a staple in my kitchen. Give it a try, and don’t be surprised if it becomes your signature bake, too!