Cranberry and Orange Loaf
Our delicious cranberry and orange loaf is the first fruit bread I think about making when the temperatures start to drop. It fills my kitchen with the most amazing scent and I can’t wait to pull it out of the oven!
The Perfect Fall Fruit Bread
As soon as I see cranberries in stores, I buy several bags and stick a few bags in the freezer. They freeze really well and I use them a lot! Try this recipe for glazed Cranberry Orange Scones or Cranberry Walnut Bread.
We love cranberries in cocktails, too, like this Christmas Vodka Cocktail or Poinsettia Champagne Cocktail. Let me know which one you like best!
- This bread is such a fun fall treat, and the tart cranberries pair so well with the orange in this recipe.
- The batter takes just minutes to put together.
- The icing adds another level of deliciousness.
- Cranberry Orange Loaf is delicious for breakfast or an afternoon snack, and packs well in lunch boxes, too.
A Delicious Holiday Recipe
I love making this over the holiday season and giving it to friends. If you’re going to a party, take a loaf for the hostess to enjoy the next day. It will be such a welcome treat to have something homemade for breakfast.
Why You’ll Love It
Fresh cranberries are only available for a limited time. Yes, you can buy dried cranberries, but they are not nearly as good or as healthy!
- This recipe is super easy to make.
- The loaf freezes really well.
- It’s convenient to take out when last minute friends stop by.
- It makes a wonderful gift for friends, neighbors, teachers, and other people who you interact with all year long.
What You Need To Make It
You’ll need the basic ingredients for a sweet bread recipe. Scroll down to the recipe card for the full list of ingredients and instructions.
- Flour – we used all purpose, but you can switch to something gluten-free or another flour you prefer.
- Sugar & salt.
- Baking powder & baking soda.
- Oil – we prefer a neutral oil like canola.
- Oat milk or your favorite non-dairy milk.
- Cranberries – fresh are best.
- Orange zest and juice.
How to Make This Cranberry and Orange Loaf
Preheat oven to 350° F.
Grease a 9” x 5” loaf pan. Line the pan with parchment letting it over hang in at least one end of the pan to make removal easier.
Wash and dry the fresh cranberries. Toss any that are soft. Add 1 tablespoon of flour to the cranberries and toss to coat. Set the cranberries aside.
In a large bowl, combine the flour, baking powder, baking soda, sugar, and salt. Stir everything together to make sure it’s well combined.
Make a well in the center of the dry ingredients. Add the wet ingredients of oat milk, oil, and fresh orange zest. Stir until it’s combined, but don’t over-stir.
Add in the orange juice, stirring until the batter is completely smooth. You will have to work quickly because the acid will start reacting with the baking soda right away.
Gently fold in the coated cranberries, reserving a few to place on the top of the loaf.
Pour into the prepared pan and level out the top. Place the cranberries you set aside on the top of the batter.
Bake for 45-55 minutes. The loaf should be golden brown on the edges and set in the center. Test with a skewer or toothpick, which should come out clean. Baking time does vary from oven to oven, so keep that in mind. You know your oven best.
For best results, let the bread cool in the pan for at least 20 minutes before moving it to a cooling rack.
Once the loaf is cool to the touch, make the sweet orange glaze.
Using a measuring cup or small mixing bowl with a spout, mix the powdered sugar with just enough orange juice to make a thick but pourable glaze.
Drizzle the icing over the top of the bread and allow it to set.
Serve.
Substitutions and Variations
This loaf is vegan, but feel free to use regular milk or another dairy free milk like coconut. The coconut milk in the dairy section (not canned!) is one of our favorite dairy-free options, and it’s so much healthier than cow’s milk.
You can make mini loaves which are fun to give away. But some disposable mini loaf pans. Wrap the loaf tightly and add a pretty ribbon and a note. You should be able to get 3-4 loaves from each regular loaf recipe.
If you don’t like orange flavor, feel free to use lemon instead, or add a little vanilla extract.
How To Store Cranberry and Orange Loaf
This can be refrigerated for up to 3 days in an airtight container. It can also be frozen for up to 3 months. If freezing, wait to ice it after it comes to room temperature.
More Sweet Bread Recipes
Weight Watchers Breakfast Cookies
Cranberry and Orange Loaf
Ingredients
To make the loaf
- 2 ½ cups all-purpose flour 300g
- 1 cup granulated sugar 200g
- ½ tsp salt 3g
- 2 tsp baking powder 8g
- ½ tsp baking soda 2g
- ½ cup neutral oil 120ml
- ¾ cup oat milk 180ml
- 1 ½ cups fresh cranberries 150g
- Zest of 2 oranges
- ½ cup orange juice 120ml
To make the Icing:
- ¾ cup powdered sugar 90g
- 1-2 tbsp orange juice 15-30ml
Instructions
- Preheat oven to 350° F.
- Grease a 9” x 5” loaf pan. Line the pan with parchment letting it over hang in at least one end of the pan to make removal easier.
- Wash and dry the fresh cranberries. Toss any that are soft. Add 1 tablespoon of flour to the cranberries and toss to coat. Set the cranberries aside.
- In a large mixing bowl, combine the flour, baking powder, baking soda, sugar, and salt. Stir everything together to make sure it’s well combined.
- Make a well in the center of the dry ingredients. Add the oat milk, oil, and fresh orange zest. Stir until it’s combined, but don’t over-stir.
- Add in the orange juice, stirring until the batter is completely smooth. You will have to work quickly because the acid will start reacting with the baking soda right away.
- Gently fold in the coated cranberries, reserving a few to place on the top of the loaf.
- Pour into the prepared pan and level out the top. Place the cranberries you set aside on the top of the batter.
- Bake for 45-55 minutes. The loaf should be golden brown on the edges and set in the center. Test with a skewer or toothpick which should come out clean.
- Allow the loaf to cool in the pan for at least 20 minutes before moving it to a cooling rack.
- Once the loaf is cool to the touch, make the glaze.
- Using a measuring cup or small mixing bowl with a spout, mix the powdered sugar with just enough orange juice to make a thick but pourable glaze.
- Drizzle the icing over the loaf and allow it to set.