Some flavors just feel like they were destined to be together, and cranberry and orange are one of those perfect pairs—bright, tangy citrus balancing the deep, tart sweetness of berries. This loaf takes that timeless combination and bakes it into something irresistibly fragrant, soft, and just a little indulgent.
The inspiration? A cozy European café where the scent of fresh-baked pastries mingled with the sharp citrus tang of freshly squeezed orange juice. With its tender crumb and zesty glaze, this loaf delivers that same sense of comfort, whether you’re enjoying it with a morning espresso or as an afternoon treat.
From a baker’s perspective, this recipe is all about balance—achieving the right texture with just enough moisture while letting the natural flavors shine. The key technique? A touch of buttermilk for tenderness and a light, golden crust.
And if you’ve ever struggled with cranberries sinking to the bottom, I’ve got a simple fix: toss them lightly in flour before folding them into the batter.
What’s So Great About This Dish?
- It’s a sensory experience in every bite. The contrast between the tart cranberries, bright orange zest, and buttery sweetness keeps things exciting. You’ll taste a little sunshine in every slice.
- Inspired by European baking traditions. The combination of citrus and berries is a staple in French and Italian pastries, giving this loaf a timeless, bakery-style appeal.
- It’s easy, but feels special. The recipe is beginner-friendly, but the result looks and tastes like something from an artisanal café.
- Perfect for any time of day. Serve it toasted with a pat of butter for breakfast, as an afternoon pick-me-up, or even lightly warmed with vanilla ice cream for a simple dessert.
- A little trick makes it even better. Letting the loaf cool before glazing ensures that every drizzle of sweet orange glaze stays glossy and delicious instead of soaking in too soon.
Cranberry Orange Loaf with Sweet Glaze Recipe
Equipment
- 8 1/2 x 4 1/2-inch loaf pan
- Measuring cups and spoons
- Hand or stand mixer
- Mixing bowls (small, medium, and large)
- Whisk and spatula
- Wire cooling rack
Ingredients
Bread
- 1½ cups all-purpose flour
- ¼ tsp salt
- 1 tsp baking powder
- Zest of 1 large orange, divided
- ¼ cup milk, room temperature
- 6 tbsp unsalted butter, softened
- ¼ cup orange juice, freshly squeezed
- 1½ cups fresh cranberries, rinsed and patted dry
- 2 large eggs, room temperature
- ¾ cups granulated sugar
- ½ tbsp all-purpose flour
Orange Glaze
- 1½ tsp freshly squeezed orange juice, or to reach desired consistency
- 1 tsp orange zest, reserved from the orange above
- 1 cup powdered sugar
Instructions
- Preheat the oven to 350˚F. Butter an 8 1/2 x 4 1/2-inch loaf pan, dust with flour, and tap out any excess.
- In a medium bowl, whisk together flour, baking powder, and salt, then set aside.
- In a measuring cup, mix milk, orange zest (reserving 1 teaspoon for glaze), and orange juice, then set aside.
- In a large bowl, beat butter and sugar on medium-high speed for 2-3 minutes until combined.
- Add eggs one at a time, mixing well after each addition.
- Gradually add the flour mixture in two parts, alternating with the milk mixture, and mix on medium-low speed until just incorporated.
- Scrape down the sides as needed.
- Toss cranberries with 1/2 tablespoon of flour, then gently fold them into the batter.
- Spread the batter evenly in the prepared pan.
- Bake for 45-50 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Let the loaf cool in the pan for 10-15 minutes, then run a knife around the edges and transfer it to a wire rack to cool completely.
- In a small bowl, mix powdered sugar, orange juice, and reserved zest until smooth.
- Adjust consistency by adding more juice if too thick or more sugar if too thin.
- Drizzle the glaze over the cooled loaf, let it set, then slice and serve.
Notes
- Use fresh or frozen cranberries, but do not thaw frozen ones before using.
- For extra flavor, add a teaspoon of vanilla extract to the batter.
- A glass loaf pan may require a slightly longer baking time than a metal one.
| Nutrition | Value |
| Calories | 326kcal |
| Carbohydrates | 56g |
| Fibre | 2g |
| Fat | 10g |
| Protein | 4g |
| Cholesterol | 64g |
Tips To Ease Your Job!
- Room Temperature Ingredients – Let butter, eggs, and milk come to room temperature before mixing to ensure a smooth batter.
- Evenly Distribute Cranberries – Tossing them in flour prevents sinking and ensures an even distribution in the loaf.
- Don’t Overmix – Mix just until the ingredients are incorporated to keep the loaf soft and tender.
- Check for Doneness – Insert a toothpick in the center; if it comes out clean, the loaf is ready.
- Glaze Consistency – If the glaze is too thick, add more orange juice; if too thin, add more powdered sugar.
