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An extreme close-up shot of a slice of moist orange cranberry bread, highlighting the tender crumb and bright red cranberries.

Cranberry Orange Loaf: The Only Recipe You'll Ever Need

The ultimate Cranberry Orange Loaf recipe! This guide delivers a perfectly moist and tender quick bread bursting with bright orange zest and tart cranberries, topped with a sweet orange glaze. Simple, foolproof, and delicious!
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Cranberry Orange Loaf
  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar packed
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs room temperature
  • 1 cup buttermilk room temperature
  • 1/2 cup vegetable oil
  • 1 tablespoon orange zest from about 1 large orange
  • 1/4 cup fresh orange juice
  • 1 1/2 cups fresh or frozen cranberries
For the Orange Glaze
  • 1 cup powdered sugar
  • 2 tablespoons fresh orange juice
  • 1/2 teaspoon vanilla extract

Equipment

  • 1 9x5 inch loaf pan
  • 2 Mixing Bowls
  • 1 Whisk
  • 1 Wire cooling rack

Instructions
 

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  2. In a large bowl, whisk the granulated sugar, brown sugar, eggs, buttermilk, vegetable oil, orange zest, and orange juice until smooth and well combined.
  3. Pour the dry ingredients into the wet ingredients. Mix with a spatula until just combined. Do not overmix.
  4. Gently fold the fresh or frozen cranberries into the batter.
  5. Pour the batter into the prepared loaf pan. Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean. Tent with foil if the top browns too quickly.
  6. Let the loaf cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
  7. For the glaze, whisk together the powdered sugar, orange juice, and vanilla extract until smooth. Drizzle over the completely cooled loaf.

Notes

Baker's Tip: For a smooth batter, ensure your eggs and buttermilk are at room temperature.
Storage: Store the loaf in an airtight container at room temperature for up to 4 days.
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