Cranberry Orange Loaf

This simple yet stunning Cranberry Orange Loaf quick bread recipe is a beautiful contrast of colours and flavours. The sweet scent of orange citrus pops with tangy cranberries, making this bread something special for breakfast, brunch, or teatime. Bake an extra loaf or two to share as holiday gifts for friends and family.

If October is full of pumpkins, apples, and cozy sweaters, November is the month to explore everything cranberry. From traditional Cranberry Sauce on Thanksgiving turkey to cozy bourbon forward Cranberry Orange Bourbon Smash by the fire, it’s time to go cranberry crazy!

Cranberry Orange Loaf

This Cranberry Orange Quick Bread is my new favourite seasonal bake, and I know it will be yours too. It’s so simple to make and it tastes (and smells) incredible. When there’s a loaf baking in the oven, everyone migrates to the kitchen in anticipation.

No one can resist the sweet scent of orange citrus and tart pop of cranberries. They just go together like peanut butter and jam or mac n cheese. That said, you can also replace the orange with lemon and still make a stunning loaf cake.

This recipe makes an outstanding glazed cranberry bread, but you can skip the glaze if you prefer. My family says they love both variations.

What is a Quick Bread?

A quick bread is essentially a bread that does not contain yeast and therefore does not require any proofing time. Quick bread batter recipes contain leavening agents like eggs, baking powder, and baking soda that work together to create a rise.

Unlike yeasted dough, quick bread batter is loose with no developed gluten strands and usually contains additions like fruit, nuts, and chocolate chips. While mixing the batter, it is important not to over stir to achieve a perfect crumb texture.

Unlike yeasted dough, quick bread batter is loose with no developed gluten strands and usually contains additions like fruit, nuts, and chocolate chips. While mixing the batter, it is important not to overstir in order to achieve a perfect crumb texture. Typically, the ideal quick bread texture is slightly heavier and more moist than that of yeasted breads.

Sweet quick breads include banana bread, pumpkin bread, and other quick bakes like muffins, biscuits, brownies, some cakes, pancakes, and cookies. Savory quick breads include cornbread, beer bread, and soda bread.

Cranberry Orange Loaf Ingredients

The majority of ingredients in this Cranberry Orange Bread Recipe are regular pantry staples such as flour and sugar as well as refrigerated items like eggs and buttermilk.

• Flour
• Baking Powder
• Baking Soda
• Salt
• Eggs
• Vanilla
• Brown Sugar
• Buttermilk
• Oranges
• Cranberries
• Powdered Sugar

Of course you can replace the brown sugar with granulated sugar, oranges with lemons, and fresh cranberries with dried cranberries or frozen cranberries (do not thaw) in this recipe. Other regular baking ingredients like flour, baking powder, baking soda, salt, eggs, and vanilla extract are non-negotiable. 

The acidity in the buttermilk combines with baking powder and baking soda to create lift within the batter. If you do not have buttermilk, mix 1/2 cup minus 1 tablespoon with 1 tablespoon white vinegar and let it sit for 5-10 minutes. Or replace the buttermilk with sour cream.

Feel free to replace the cranberries with other small fruits and berries like blueberries, raspberries, and dried or fresh sour cherries.

What are Cranberries?

Cranberries are true berries, meaning they contain multiple seeds within a fleshy fruit body. They grow on low, creeping evergreen shrubs in cooler regions of the Northern Hemisphere. The love acidic soils and are flood harvested in the fall.

Cranberries contain many nutritional benefits, including moderate levels of vitamin C, dietary fiber, and manganese as well as a variety of polyphenols which may beneficially affect the cardiovascular system, immune system and cancer.

How to Make Orange Cranberry Bread

Enough chit chat, let’s bake! To begin, preheat oven to 350 F. Next, spray the bottom and sides of a 9” x 5” loaf pan with non-stick spray or rub butter onto the pan. Line the center and long sides of the pan with a parchment paper sling, leaving an inch or more extra above the sides.

Measure then whisk the dry ingredients together (2 cups all purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon salt) in a medium mixing bowl. Set aside.

Using an electric mixer, beat the eggs, vanilla extract, and brown sugar together in a large mixing bowl. Add the buttermilk, 1/4 cup orange juice, and orange zest to the egg mixture, and mix.

Combine the batter by working in two batches, adding only half of the dry ingredients to the wet ingredients. Mix a a few times, then add the remaining dry ingredients. Do not overmix.

Add half of the chopped cranberries into a small bowl, sprinkle in 1 tablespoon of flour and mix until
they are well coated.  This step helps keep the cranberries from dropping to the bottom during baking. Gently fold the cranberries (both floured and plain) into the batter.

Next, pour the batter into the prepared loaf pan and smooth out the top with a spatula. Bake in preheated oven, on the middle rack, for 50-55 minutes, until an inserted toothpick comes out clean.

Cool in the pan for 10-15 minutes, then transfer to a cooling rack. While the loaf is cooling, prepare the glaze by whisking together the powdered sugar, orange juice and orange zest. When the loaf has cooled enough to handle, drizzle the orange glaze across the top, as much as desired. 

Storage and Leftovers

This cranberry and orange bread can be stored at room temperature, wrapped in plastic wrap, for up to 3 days or up to 7 days in the refrigerator. If you plan to freeze the bread, it is better to do so without the glaze.  Double wrap the loaf with plastic wrap and place it in a freezer bag, for up to 2 months.

To thaw, leave the Cranberry Orange Loaf out at room temperature for 45 minutes to an hour. Enjoy at room temperature or serve it warm. To serve the loaf warm, reheat in a preheated oven, at 300F, for 5-10 minutes.  Add glaze and decorate with orange zest once it’s warm again. 

Hi! I’m Bernice Hill and I am the sole recipe developer, photographer, and writer at Dish ‘n’ the Kitchen. It is my pleasure to share easy to follow recipes that are delicious, nutritious, and approachable for the whole family.

If you make this Cranberry Orange Loaf recipe, I’d love to hear about it in the comments section or in a recipe rating. Be sure to follow me on Facebook and Pinterest for my latest recipes. Also, if you do make this recipe, please share your photos and tag me on Instagram. I hope you like this recipe!