Why You’ll Love Cranberry Orange Loaf Recipe

You’ll love this loaf because the tartness of the cranberries pairs beautifully with the sweet citrus of orange — giving a lively flavour contrast. The texture is tender and moist, meaning it holds up nicely the next day. It’s simple to prepare (just one bowl for the batter) and yet yields a loaf that feels special — great for holiday mornings or everyday enjoyment.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All‑purpose flour
Baking powder
Baking soda
Salt
Orange zest (about 1 Tbsp)
Fresh cranberries (about 1 ½ cups)
Pecans, coarsely chopped (½ cup)
Butter, softened (¼ cup)
White sugar (1 cup)
1 large egg
Orange juice (¾ cup)

Directions

Preheat the oven to 350 °F (175 °C). Grease and flour a 9 × 5‑inch loaf pan.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, orange zest, cranberries, and chopped pecans.
In another bowl, beat together the softened butter, sugar, and egg until smooth. Stir in the orange juice.
Add the dry ingredients to the wet mixture and stir just until moistened. Do not overmix.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for about 1 hour, or until the top springs back when lightly touched and a toothpick inserted into the center comes out clean.
Let the loaf cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Wrap when fully cooled for best texture.

Servings and timing

Yield: 12 servings (one 9×5‑inch loaf)
Prep time: 15 minutes
Cook time: 1 hour
Total time: 1 hour 25 minutes (including cooling)

Variations

Add a citrus glaze with powdered sugar and orange juice for extra sweetness and shine.
Swap pecans with walnuts, almonds, or leave out the nuts entirely.
Use frozen cranberries if fresh aren’t available — just don’t thaw them before mixing in.
Substitute part of the white sugar with brown sugar for added depth of flavor.
Stir in additional orange zest for a bolder citrus profile.

Storage/Reheating

Store at room temperature wrapped tightly in plastic wrap or in an airtight container for 2–3 days.
After 3 days, refrigerate for longer freshness.
To freeze, wrap the cooled loaf or slices in plastic wrap and then in foil or a freezer bag. Freeze up to 3 months.
To serve from frozen, thaw at room temperature or microwave individual slices briefly to warm.
Reheat slices in a toaster oven for a crisp edge and soft center.

FAQs

What kind of cranberries work best in this loaf?

Fresh cranberries are ideal for their tart pop and texture. Frozen cranberries can also be used — add them straight from frozen without thawing to prevent excess moisture.

Can I make this loaf without nuts?

Yes — the nuts are optional. If you or your guests have nut allergies, simply omit the pecans (or swap for a seed) and the loaf will still be delicious.

How can I prevent the cranberries from sinking to the bottom of the loaf?

Toss the cranberries in a little flour first, then gently fold them into the batter so they’re suspended evenly. Also be careful not to overmix the batter.

Can I use dried cranberries instead of fresh?

You can, but dried cranberries are sweeter and chewier, so you may want to reduce the sugar slightly. Also consider soaking them in warm water or orange juice for 10 minutes and patting dry to plump them up.

How can I tell when the loaf is done baking?

Insert a toothpick into the center; if it comes out clean or with a few dry crumbs (but not batter), the loaf is done. The top should spring back lightly when touched.

Can I make this as muffins or in a different pan size?

Yes — you can adapt the batter for muffins (reduce baking time) or use smaller loaf pans, but you’ll need to adjust the bake time accordingly and monitor for doneness.

Is this loaf suitable for special occasions or holidays?

Absolutely. The cranberry‑orange combination is particularly festive and gives a bright, seasonal flavour — perfect for holiday breakfasts or dessert.

How can I make the orange flavour more pronounced?

Use freshly grated orange zest (rather than dried or pre‑zested), and fresh orange juice. You can also increase the zest by ½ tablespoon and optionally add a light orange glaze after baking.

Can I reduce the sugar to make it less sweet?

Yes — you may reduce the sugar by 10–20% without drastically affecting texture, but keep in mind the cranberries are tart and the loaf relies on balance. You may also add a little more orange juice to maintain moisture.

What if I don’t have a 9×5‑inch loaf pan?

You can use a slightly smaller or larger loaf pan, but adjust the baking time: a smaller pan might need less time, and a larger pan slightly more. Monitor for doneness using the toothpick test.

Conclusion

This Cranberry Orange Loaf is a bright, flavourful quick bread that feels both comforting and special. With its combination of tart cranberries, fragrant orange zest and juice, and tender texture, it’s easy enough for a weekday treat yet holiday‑worthy enough for a gathering. Once you slice into it, you’ll see why it’s a keeper in any recipe rotation. Enjoy every slice!

Cranberry Orange Loaf

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This Cranberry Orange Loaf is a moist and flavorful quick bread featuring the tartness of fresh cranberries paired with the bright citrusy flavor of orange. Perfect for breakfast, brunch, or a holiday treat.

Author: Emily
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Yield: 1 loaf (about 10 slices)
Category: Bread
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan.
In a large bowl, mix together the flour, baking powder, baking soda, salt, and orange zest.
In a separate bowl, combine the orange juice, egg, sugar, and vegetable oil. Mix well.
Add the wet ingredients to the dry ingredients and stir just until moistened.
Fold in the cranberries.
Pour the batter into the prepared loaf pan and spread evenly.
Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean.
Let cool in pan for 10 minutes, then remove to a wire rack to cool completely.

Notes

Fresh or frozen cranberries can be used. If using frozen, do not thaw before adding.
For extra sweetness, add a glaze of powdered sugar and orange juice once cooled.
Loaf can be wrapped and stored for up to 3 days or frozen for longer storage.

Nutrition

Serving Size: 1 slice
Calories: 210
Sugar: 18g
Sodium: 180mg
Fat: 4g
Saturated Fat: 0.5g
Unsaturated Fat: 3.5g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 1g
Protein: 3g
Cholesterol: 15mg