Cranberry and Orange Loaf

Iced cranberry bread on parchment paper with bowl of cranberries, and orange, with slices of orange on cutting board to the side along with a dish towel and small cup of icing.

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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!

Prep Time15

Cook Time50

Total Time1 5

Course: Breakfast or snack

Cuisine: American

Servings:

Calories: 348kcal

Author: Kelly Stilwell

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.

Notes

This loaf just happens to be vegan, but you can use regular milk if you prefer.

Cranberry and Orange Loaf is delicious the same day, but can be stored in an airtight container in the fridge for up to 3 days. Bring the loaf to room temperature before serving. You can also freeze the loaf or leftovers in an airtight container or tightly wrapped in plastic wrap for up to 3 months.

Nutrition