Irresistibly Moist Cranberry Orange Loaf
A delightful quick bread that beautifully marries the sweet and tart flavors of cranberries with fresh orange zest.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tbsp orange zest
- ½ cup unsalted butter, softened
- ¾ cup sugar
- 2 eggs
- ½ cup orange juice
- 1 tsp vanilla extract
- 1 cup fresh or frozen cranberries (chopped if large)
- Optional: ¼ cup chopped walnuts or pecans, for a nutty crunch
- Optional: ½ cup powdered sugar and 1–2 tbsp orange juice for optional glaze
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and orange zest; set aside.
- In a large bowl, cream together butter and sugar until light and fluffy, about 3-4 minutes.
- Beat in eggs one at a time, then add orange juice and vanilla extract until just combined.
- Gradually add the flour mixture to the wet ingredients, stirring gently until combined; fold in cranberries (and nuts, if using).
- Pour the batter into the prepared pan and smooth the top; bake for 45–55 minutes, or until a toothpick comes out clean with a few moist crumbs.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Drizzle with glaze if desired.
Notes
This loaf freezes well and can be made ahead of time; slice it and wrap it for easy storage.
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Find it online: https://us.recipesfood.org/cranberry-orange-loaf/
