Cranberry Orange Loaf
This Cranberry Orange Loaf combines the tartness of cranberries with bright citrus and a moist, buttery crumb. Simple to make, beautiful to serve, and perfect for holidays, gifting, or an everyday treat with coffee.
Equipment
- Loaf Pan (9x5)
- Mixing Bowls
- Electric Mixer
- Cooling Rack
Ingredients
Core Ingredients
- 1.5 cups all-purpose flour plus 1 tbsp for tossing cranberries
- 1.5 tsp baking powder
- 0.25 tsp baking soda
- 0.5 tsp salt
- 0.5 cup unsalted butter softened
- 1 cup sugar
- 2 eggs room temperature
- 0.5 cup sour cream or Greek yogurt
- 0.25 cup orange juice freshly squeezed preferred
- 1 tbsp orange zest
- 1 cup cranberries fresh or frozen (not thawed), tossed in flour
Optional Glaze
- 0.5 cup powdered sugar
- 1–2 tbsp orange juice as needed for desired consistency
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x5 loaf pan and line with parchment paper.
- In a large bowl, cream butter and sugar until light and fluffy, about 2–3 minutes.
- Beat in eggs one at a time. Add sour cream, orange juice, and orange zest. Mix until well combined.
- In a separate bowl, whisk together flour (reserving 1 tbsp), baking powder, baking soda, and salt.
- Gradually fold dry ingredients into the wet mixture until just combined. Toss cranberries in the reserved 1 tbsp of flour and fold into the batter.
- Pour batter into the prepared pan and smooth the top. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
- For glaze: Whisk powdered sugar with orange juice until smooth and drizzle over cooled loaf, if desired.
Notes
This loaf can be frozen for up to 3 months—just wrap tightly and thaw at room temperature. Perfect for make-ahead holiday baking or gifting. Try adding white chocolate chips or pistachios for a festive twist.