Why You’ll Love Cranberry Orange Loaf Recipe

The combination of tart cranberries and zesty orange gives a fresh, vibrant flavor that feels celebratory.
It’s moist and keeps well—many say it tastes even better on the next day.
It’s straightforward to make: mixing dry ingredients, creaming butter and sugar, adding one egg and juice, then baking.
Makes a great gift loaf or a treat to serve when guests come by.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups all‑purpose flour
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 tablespoon grated orange zest
1½ cups fresh cranberries
½ cup pecans, coarsely chopped
¼ cup butter, softened
1 cup white sugar
1 large egg
¾ cup orange juice

Directions

Preheat oven to 350 °F (175 °C). Grease and flour a 9×5‑inch loaf pan.
In a large bowl whisk together flour, baking powder, baking soda, and salt. Stir in the orange zest, cranberries, and chopped pecans. Set aside.
In another large bowl beat together the softened butter, sugar, and the egg until smooth. Stir in the orange juice. Then beat in the flour mixture until just moistened.
Pour the batter into the prepared loaf pan. Bake in the preheated oven until the bread springs back when lightly touched—about 1 hour.
Let the loaf stand in the pan for 10 minutes, then turn out onto a wire rack to cool completely. Wrap in plastic when fully cool.

Servings and timing

Servings: 12 slices
Total time: About 1 hour 25 minutes (15 minutes prep, 1 hour baking, 10 minutes cooling)

Variations

Swap the pecans for walnuts or almonds if you prefer a different nut texture.
Use dried cranberries instead of fresh if fresh ones aren’t available — note the texture will change slightly.
Add a vanilla extract (½ teaspoon) to the batter for a warmer flavor dimension.
For a glaze: mix powdered sugar with orange juice and drizzle over the cooled loaf for extra sweetness and shine.
Add a pinch of cinnamon or nutmeg to the dry mixture for a spiced twist.

Storage/Reheating

Store the cooled loaf wrapped in plastic or in an airtight container at room temperature for 2‑3 days.
To extend freshness, refrigerate for up to 5 days. Let it come to room temperature before serving.
For freezing: slice the loaf, wrap individual slices or the whole loaf tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator or at room temperature.
To reheat: warm a slice in the microwave for about 10‑15 seconds or in a skillet over low heat for 1 minute per side.

FAQs

What kind of cranberries should I use?

You can use fresh or frozen cranberries. If using frozen, there’s no need to thaw them—just fold directly into the batter.

Can I skip the nuts?

Yes, the loaf will still be delicious without nuts, just with a slightly softer texture.

Can I make this loaf in a different sized pan?

Yes, but you’ll need to adjust the baking time accordingly. Use the toothpick test to check doneness.

How do I know when the loaf is done baking?

It’s ready when a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Can I add a glaze or frosting?

Yes. A simple glaze made with powdered sugar and orange juice is a great way to enhance the flavor and presentation.

Can I use whole‑wheat flour?

You can substitute up to half the all-purpose flour with whole wheat, but using 100% whole wheat may result in a denser texture.

Is this recipe suitable for making mini loaves or muffins?

Yes. Bake mini loaves for about 35–45 minutes, and muffins for 20–30 minutes.

What’s the best way to keep the loaf moist?

Avoid overmixing and be sure to wrap the cooled loaf tightly to retain moisture.

Can I add other fruit or flavorings?

Yes. Try chopped dried apricots, extra citrus zest, or a blend of orange juice and yogurt for variation.

Why is there baking soda and baking powder both in the recipe?

Baking powder provides lift, while baking soda helps balance the acidity of the cranberries and orange juice for better texture.

Conclusion

This cranberry orange loaf is a bright, flavorful quick bread that’s both easy to make and impressive to serve. With its balance of tart fruit and citrusy zest, moist crumb, and adaptable flavor profile, it’s a recipe worth keeping in your baking rotation. Whether for holidays or everyday treats, it’s a classic you’ll come back to time and time again.