Bright Citrusy Cranberry Orange Loaf Recipe to Wake Up Your Day

Cranberries dance with zesty orange in this delightful loaf that promises pure comfort.

Bright flavors mingle through each tender slice, creating a spectacular breakfast treat.

Sweet meets tangy in a perfect harmony of ingredients.

Soft crumbs promise a delectable experience that feels like a warm hug.

Seasonal ingredients burst with natural sweetness and vibrant color.

Rich layers of citrus and tart berries invite you to savor every bite.

Bake this stunning loaf and watch smiles spread across hungry faces.

Pairings That Match Cranberry Orange Loaf

• Pair with Creamy Mascarpone Coffee: Indulge in a velvety mascarpone-infused coffee that complements the loaf's citrusy and tart cranberry notes, creating a luxurious morning or afternoon treat.
• Create a Maple Pecan Butter Spread: Whip together softened butter, maple syrup, and chopped pecans to spread on warm slices, enhancing the loaf's nutty undertones and adding rich, caramelized flavor.
• Match with Spiced Chai Latte: Brew a warming chai latte with cinnamon, cardamom, and ginger to balance the loaf's sweet and tangy profile, offering a comforting and aromatic beverage experience.
• Serve with Vanilla Bean Whipped Cream: Prepare a light, airy vanilla bean whipped cream as a delicate accompaniment, providing a smooth and elegant contrast to the loaf's robust texture.

Unique Takes on Cranberry Orange Loaf

• Gluten-Free Version: Swap regular flour with a gluten-free all-purpose flour blend, ensuring the same texture and flavor while making the loaf safe for those with gluten sensitivities.
• Vegan Adaptation: Replace eggs with flax eggs, use coconut oil instead of butter, and select plant-based milk for moisture, creating a dairy-free and egg-free alternative.
• Low-Sugar Option: Substitute sugar with monk fruit sweetener or stevia, reduce total sugar content, and use fresh or frozen cranberries for natural sweetness without adding extra calories.
• Nut-Free Alternative: Omit nuts completely or replace them with seeds like sunflower or pumpkin seeds for added crunch and nutrition while keeping the recipe safe for nut-allergic individuals.

FAQs

• Can I use frozen cranberries instead of fresh ones?

Yes, you can use frozen cranberries without thawing. Just fold them into the batter directly from the freezer, and dust them lightly with flour to prevent sinking.

• How do I prevent my cranberries from sinking to the bottom of the loaf?

Toss the cranberries in a little flour before adding them to the batter. This helps distribute them evenly throughout the loaf and prevents them from sinking.

• Is it possible to make this loaf gluten-free?

Absolutely! Replace the all-purpose flour with a gluten-free flour blend. Just ensure it contains xanthan gum for better texture and binding.

• Can I reduce the sugar in this recipe?

Yes, you can reduce the sugar by 25% without significantly affecting the loaf’s texture. Alternatively, use coconut sugar or a sugar substitute for a healthier option.

Cranberry Orange Loaf Highlights

• Enjoy an explosion of bright, tangy orange zest that transforms this humble loaf into a vibrant, refreshing treat perfect for breakfast or snacking.
• Mix ingredients in two simple steps, fold gently, and bake – even novice bakers can create a stunning homemade loaf without complicated techniques.
• Adaptable recipe works wonderfully for casual gatherings, potlucks, weekend brunches, or unexpected guest visits, impressing everyone with minimal effort.
• Cranberries add a nutritious punch of antioxidants and vitamins, making this loaf not just delicious but also a slightly healthier indulgence for the whole family.

What You Need for Cranberry Orange Loaf

• Flour: A crucial base that provides structure and texture to the loaf.
• Sugar: Adds sweetness and helps create a tender crumb.
• Eggs: Bind the ingredients together and contribute to the loaf's richness.
• Vegetable Oil or Butter: Ensures moisture and adds a smooth, rich flavor.

• Orange Juice: Brings a bright, fresh citrus flavor to the loaf.
• Orange Zest: Provides intense orange aroma and concentrated citrus essence.

• Baking Powder, Baking Soda: Help the loaf rise and create a light, airy texture.
• Salt: Balances and enhances the overall flavor profile.
• Vanilla Extract: Adds depth and complexity to the loaf's taste.

• Cranberries, Nuts: Provide bursts of tartness and optional crunch to the loaf.

Steps to Make Cranberry Orange Loaf

Step 1: Warm Up the Oven

Crank the oven to 350F (175C).

Grab a 9×5-inch loaf pan and give it a generous coating of grease.

Parchment paper works like a charm for super easy removal later.

Step 2: Mix Dry Ingredients

• All-purpose flour
• Granulated sugar
• Baking powder
• Baking soda
• Salt

Combine everything until perfectly blended.

Step 3: Blend Wet Ingredients

• Eggs
• Vegetable oil
• Fresh orange juice
• Orange zest
• Vanilla extract

Make sure everything is well incorporated and looking gorgeous.

Step 4: Create Magical Batter

Pour the wet ingredients into the dry ingredients.

Stir gently with a light touch.

Stop mixing the moment everything looks combined – no aggressive stirring allowed!

Step 5: Add Bursts of Flavor

• Fresh cranberries
• Chopped walnuts (optional)

Be super gentle to keep those berries whole and happy.

Step 6: Bake to Perfection

Transfer the batter into your prepared pan.

Smooth the top with a spatula.

Slide into the preheated oven and bake for 55-65 minutes.

Check doneness by inserting a toothpick – it should come out clean.

Step 7: Cool and Glaze

Let the bread rest in the pan for 10 minutes.

Transfer to a wire rack and allow to cool completely.

Drizzle with a tangy orange glaze for the ultimate finish.

Tips for a Tasty Cranberry Orange Loaf

• Toss cranberries in a tablespoon of flour before adding to the batter to stop them from sinking and staining the entire loaf.
• Use a microplane or fine grater to extract only the orange's bright orange layer, avoiding the bitter white pith underneath.
• Replace vegetable oil with Greek yogurt for a super moist, tender loaf with added protein and tanginess.
• Warm the orange juice slightly before mixing with powdered sugar to create a smoother, more pourable citrus glaze that sets beautifully.
• Swap all-purpose flour with almond or gluten-free flour blend for those with wheat sensitivities, keeping the same delightful texture and flavor.

Best Way to Store Cranberry Orange Loaf

• Store the citrusy cranberry orange loaf in an airtight container or wrapped tightly in plastic wrap for up to 5 days in the refrigerator, maintaining its moisture and freshness.
• Wrap the completely cooled loaf in plastic wrap, then aluminum foil, and freeze for up to 3 months. Place in a freezer-safe bag to prevent freezer burn.
• Remove from freezer and let the loaf thaw at room temperature for 2-3 hours, or overnight in the refrigerator to preserve its texture.
• Warm individual slices in the microwave for 10-15 seconds, or warm the entire loaf in a preheated 300F oven for 10-15 minutes, covering with foil to prevent drying out.

Citrusy Glazed Cranberry Orange Loaf Recipe

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• Total Time: 1 hour 10 minutes
• Yield: 8 1x

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Description

Delightful citrusy glazed cranberry orange loaf brings zesty Mediterranean sunshine right to your kitchen counter. Juicy cranberries dance with bright orange notes, creating a perfect balance of sweet and tangy that beckons you to slice and savor.

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Ingredients

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Main Ingredients:

• 1 1/2 cups (360 ml) all-purpose flour
• 1 cup (200 g) granulated sugar
• 2 large eggs
• 3/4 cup (180 ml) fresh orange juice
• 1 cup (100 g) fresh or frozen cranberries

Leavening and Seasoning Ingredients:

• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• Zest of 1 orange

Additional and Optional Ingredients:

• 1/3 cup (80 ml) vegetable oil (or melted butter)
• 1/4 cup (30 g) chopped nuts (optional)
• 1 cup (120 g) powdered sugar
• 2 tablespoons (30 ml) fresh orange juice
• 1 teaspoon orange zest

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Instructions

1. Prepare oven at 350°F (175°C) and prepare a 9×5-inch loaf pan by greasing, flouring, or lining with parchment paper for effortless cake removal.
2. Combine all dry ingredients in a large mixing bowl, thoroughly whisking flour, sugar, baking powder, baking soda, and salt until uniformly blended.
3. In a separate bowl, vigorously mix eggs, vegetable oil, orange juice, orange zest, and vanilla extract until the liquid mixture appears smooth and integrated.
4. Gently pour wet ingredients into dry ingredients, stirring with minimal movement to prevent overworking the batter; mix until ingredients are just incorporated.
5. Delicately fold fresh cranberries and optional chopped nuts into the batter, ensuring berries remain whole and evenly distributed throughout the mixture.
6. Transfer batter into prepared loaf pan, smoothing the surface with a spatula to create an even top; place in preheated oven and bake for 55-65 minutes.
7. Verify cake doneness by inserting a toothpick into the center; if it emerges clean, remove from oven and allow to rest in pan for 10 minutes.
8. Carefully transfer loaf to a wire cooling rack, letting it cool completely before applying citrus glaze across the top for a vibrant, tangy finish.

Notes

• Swap out all-purpose flour with gluten-free flour blend for a celiac-friendly version that maintains the loaf’s tender texture.
• Reduce sugar content by using monk fruit sweetener or stevia to create a lower-calorie, diabetic-friendly option without compromising flavor.
• Use frozen cranberries directly from the freezer to prevent color bleeding and maintain their vibrant appearance throughout the baking process.
• Toast nuts lightly before adding to enhance their nutty flavor and provide a delightful crunch that complements the soft, citrusy loaf.

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 290
• Sugar: 24 g
• Sodium: 150 mg
• Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 43 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 40 mg