Orange Cranberry Loaf: A Burst of Citrus and Berries in Every Slice
If there’s one loaf cake that captures the essence of winter mornings and festive gatherings, it’s the Orange Cranberry Loaf. The combination of sweet, zesty orange and tart, juicy cranberries is simply magical—like sunshine and snowflakes dancing together.
I still remember the first time I baked this loaf. It was a chilly December afternoon, and my kitchen smelled like citrus heaven. I had a bag of fresh cranberries left over from Thanksgiving and a basket of oranges that were practically begging to be used. So, I whipped up this loaf on a whim. When it came out of the oven, golden and fragrant, I knew I’d stumbled upon something special.
The first slice was still warm. The crumb was tender and moist, the orange zest popped on the palate, and the cranberries gave little bursts of tartness with every bite. That loaf didn’t last 24 hours. Since then, this recipe has become a seasonal tradition—perfect for holiday brunches, neighborly gift baskets, or simply enjoying with a cozy cup of tea.
And the best part? It’s wonderfully easy to make, and you can tweak it to suit different diets or flavor preferences.
📝 Ingredients for Orange Cranberry Loaf
The beauty of this loaf is its simplicity. You likely have most of these ingredients in your kitchen already!
🍊 Main Ingredients:
- 1 ¾ cups (220 g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (200 g) granulated sugar
- Zest of 1 large orange (about 1 tablespoon)
- ¾ cup (180 ml) orange juice, freshly squeezed if possible
- ½ cup (115 g) unsalted butter, melted and slightly cooled
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups (150 g) fresh or frozen cranberries, halved if large
- 1 tablespoon flour, for tossing cranberries
🌿 Substitutions & Variations:
- Flour Alternatives:
- For a gluten-free version, use a 1:1 gluten-free baking blend.
- For a nuttier flavor, substitute ½ cup of flour with almond flour.
- Butter Alternatives:
- Replace butter with coconut oil or neutral vegetable oil for a dairy-free version.
- For a lower-fat option, swap half the butter with unsweetened applesauce.
- Sugar Options:
- Substitute white sugar with coconut sugar for a caramel-like sweetness.
- Reduce sugar slightly if your orange juice is very sweet.
- Cranberry Options:
- Use dried cranberries if fresh or frozen aren’t available. Soak them in warm orange juice for 10 minutes to plump them up.
- Try substituting half the cranberries with chopped raspberries for a fun twist.
- Flavor Boosters:
- Add ½ teaspoon of ground cinnamon for a cozy holiday flavor.
- Stir in ½ cup chopped nuts (pecans or walnuts work well) for added crunch.
👩🍳 Step-by-Step Instructions
Making this Orange Cranberry Loaf is a breeze. Let’s break it down step by step:
Step 1: Preheat the Oven and Prepare the Pan
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving some overhang for easy removal later.
🔸 Tip: Parchment paper ensures your loaf doesn’t stick and lifts out cleanly after baking.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Step 3: Infuse the Sugar with Orange Zest
In a large mixing bowl, combine sugar and orange zest. Use your fingertips to rub the zest into the sugar until fragrant and slightly moist.
🍊 This step releases essential oils from the zest, intensifying the orange flavor.
Step 4: Add Wet Ingredients
Whisk in the orange juice, melted butter, eggs, and vanilla extract until smooth and well combined.
⚡ Make sure the butter isn’t too hot, or it might scramble the eggs!
Step 5: Combine Wet and Dry Ingredients
Gently fold the dry mixture into the wet mixture using a spatula. Stir until just combined—don’t overmix, or the loaf can become dense.
Step 6: Fold in the Cranberries
Toss the cranberries in 1 tablespoon of flour (this prevents them from sinking to the bottom). Gently fold them into the batter.
🍇 If using frozen cranberries, no need to thaw—just fold them in straight from the freezer.
Step 7: Bake the Loaf
Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
If the top starts to brown too quickly, loosely cover with foil halfway through baking.
Step 8: Cool and Glaze (Optional)
Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
For a simple glaze, whisk together:
- ½ cup powdered sugar
- 1–2 tablespoons orange juice
Drizzle over the cooled loaf for a sweet, citrusy finish.
💡 Extra Tips for Perfect Orange Cranberry Loaf
🍽️ Serving Suggestions:
- Serve slices warm with a pat of butter or cream cheese for breakfast.
- Toast leftover slices and top with orange marmalade.
- Dust with powdered sugar for a festive touch at brunch.
- Pair with hot tea, mulled wine, or a creamy latte.
🧊 Storage & Freezing:
- Room Temperature: Store in an airtight container for up to 3 days.
- Fridge: Keeps well for up to a week. Bring to room temp before serving for best texture.
- Freezer: Wrap tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the fridge.
❄️ You can also freeze individual slices for grab-and-go treats!
🔄 Flavor Variations:
- Cranberry Orange Chocolate Chip Loaf: Add ½ cup dark chocolate chips for a decadent twist.
- Orange Cranberry Mini Loaves: Divide batter into mini loaf pans—perfect for gifting.
- Glazed Orange Poppy Seed Loaf: Swap cranberries for poppy seeds and add a generous orange glaze.
📊 Nutritional Information (per slice, based on 12 slices)
Based on The New York Times recipe:
- Calories: 260
- Fat: 11 g
- Carbohydrates: 38 g
- Protein: 4 g
- Sugar: 23 g
(Values are estimates and may vary depending on substitutions.)
❓ FAQ: Orange Cranberry Loaf
How long does it take to make?
- Prep time: 15 minutes
- Baking time: 50–60 minutes
- Cooling time: 30 minutes
⏰ Total time: Around 1 hour 45 minutes
Can I substitute the cranberries?
Yes! You can use dried cranberries (soaked first), raspberries, blueberries, or chopped cherries. Each will slightly change the flavor profile but keep the loaf moist and delicious.
Can I make it vegan?
Absolutely. Use plant-based butter or oil, replace eggs with flax eggs (1 tablespoon ground flax + 3 tablespoons water per egg), and check that your sugar is vegan-friendly.
Can I freeze Orange Cranberry Loaf?
Yes, this loaf freezes beautifully. Wrap it well, freeze for up to 3 months, and thaw overnight in the refrigerator. You can even freeze it glazed!
Can I make muffins instead of a loaf?
Yes! Divide the batter into a 12-cup muffin tin and bake for 18–22 minutes. Perfect for portion control and gifting.
🍊✨ Conclusion: Bright, Tangy, and Irresistible
Whether you’re baking for the holidays, meal prepping for cozy breakfasts, or gifting homemade treats, this Orange Cranberry Loaf is a true winner. Its vibrant citrus flavor, tart cranberries, and moist crumb make it a standout recipe that never fails to impress.
The best part? It’s easy, versatile, and freezer-friendly—so you can enjoy a slice of sunshine anytime you like.
👉 If you make this Orange Cranberry Loaf, I’d love to hear from you! Leave a comment below, rate the recipe, or share a photo and tag me on social media. Happy baking! 🍞✨