Description

This Glazed Cranberry Orange Loaf is a deliciously moist and flavorful treat that perfectly balances the tartness of fresh cranberries with the bright, citrusy zing of orange. Topped with a sweet orange glaze, it's a perfect breakfast bread, snack, or holiday dessert. Easy to make and even easier to enjoy, this loaf is sure to become a family favorite.

Ingredients

Scale

For the Loaf:

1 ½ cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 large eggs
⅓ cup vegetable oil (or melted butter)
¾ cup fresh orange juice (from about 2 oranges)
Zest of 1 orange
1 teaspoon vanilla extract
1 cup fresh or frozen cranberries (do not thaw if frozen)
¼ cup chopped nuts (optional)

For the Glaze:

1 cup powdered sugar
2 tablespoons fresh orange juice
1 teaspoon orange zest

Instructions

Preheat the Oven: Set the oven to 350°F (175°C) and grease and flour a 9x5-inch loaf pan. You can also line it with parchment paper for easy removal after baking.
Prepare Dry Ingredients: In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
Prepare Wet Ingredients: In another bowl, beat the eggs, vegetable oil (or melted butter), orange juice, orange zest, and vanilla extract until smooth.
Combine Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients and stir gently until just combined. Be careful not to overmix.
Add Cranberries and Nuts: Fold in the cranberries (and optional nuts), being gentle to avoid smashing the berries.
Bake: Pour the batter into the prepared loaf pan. Smooth the top with a spatula and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Glaze: Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack. Once fully cooled, drizzle the glaze over the loaf.

To make the glaze, whisk together powdered sugar, orange juice, and orange zest until smooth. Drizzle over the loaf once it has cooled completely

Notes

Storage: Store your Glazed Cranberry Orange Loaf in an airtight container at room temperature for up to 4 days. It can also be refrigerated for up to a week or frozen for up to 3 months.
Cranberries: If using frozen cranberries, do not thaw them before adding them to the batter. Toss them in a bit of flour to prevent them from sinking to the bottom.
Optional Add-ins: You can add chopped nuts (like walnuts or pecans) for extra crunch or even a touch of cinnamon for warmth.

Prep Time: 15 minutes
Cook Time: 60 minutes

Nutrition

Calories: 220
Sugar: 20g
Sodium: 190mg
Fat: 10g
Carbohydrates: 34g
Fiber: 1g
Protein: 3g
Cholesterol: 35mg