If you’re looking for a simple homemade loaf cake that’s bursting with fresh citrus flavor, this Cranberry Orange Loaf is the perfect recipe. Soft, moist, and packed with juicy cranberries and bright orange zest, this loaf is the ideal treat for breakfast, brunch, or an afternoon snack.
Made with basic pantry ingredients, this easy quick bread comes together in just minutes. The combination of tart cranberries and sweet orange creates a beautifully balanced flavor that tastes fresh and comforting at the same time.
For an extra touch of sweetness, the loaf is finished with a simple orange glaze that adds a bright citrus finish and makes every slice irresistible.
Why You’ll Love This Cranberry Orange Loaf
• Quick and easy to make – simple ingredients and minimal prep
• Perfect flavor balance – sweet orange with tart cranberries
• Soft and moist texture thanks to olive oil
• Great for breakfast or dessert
• Flexible recipe – works with fresh or dried cranberries
Ingredients
For the Cranberry Orange Loaf
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 6 tablespoons olive oil (or melted butter)
- ¾ cup granulated sugar or sweetener
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup milk, room temperature
- 2 teaspoons orange zest
- ¼ cup fresh orange juice
- 1 ½ cups fresh cranberries, rinsed and dried
- 2 teaspoons flour (for coating cranberries)
Optional Orange Glaze
- 1 cup powdered sugar
- 1 ½ tablespoons fresh orange juice
- 1 teaspoon orange zest
Equipment
- Large mixing bowl
- 8×4 inch loaf pan
- Whisk or spatula
- Wire cooling rack
How to Make Cranberry Orange Loaf
1. Prepare the oven
Preheat your oven to 350°F (175°C). Line an 8×4 inch loaf pan with parchment paper.
2. Mix the dry ingredients
In a medium bowl, whisk together:
- flour
- baking powder
- salt
Set aside.
3. Combine the wet ingredients
In a large mixing bowl, whisk together the olive oil and sugar until smooth.
Add the eggs and whisk until fully incorporated.
Then whisk in:
- milk
- vanilla extract
- orange zest
- fresh orange juice
Mix until smooth.
4. Combine the batter
Add the dry ingredients to the wet mixture in two batches, mixing gently after each addition. Avoid overmixing to keep the loaf soft.
5. Add the cranberries
Toss the cranberries with 2 teaspoons flour to prevent them from sinking.
Fold them gently into the batter.
6. Bake
Pour the batter into the prepared loaf pan.
Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
Let the loaf cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
Make the Orange Glaze (Optional)
In a small bowl, whisk together:
- powdered sugar
- fresh orange juice
- orange zest
Mix until smooth and pourable.
Once the loaf is completely cooled, drizzle the glaze over the top.
Tips for the Best Cranberry Orange Loaf
• Do not overmix the batter – this keeps the loaf light and tender.
• Coating cranberries in flour helps them stay evenly distributed in the loaf.
• Make sure the cake is completely cooled before adding the glaze.
• Fresh orange juice gives the best flavor, but bottled juice works in a pinch.
Substitutions and Variations
No fresh cranberries?
Use ¾ cup dried cranberries or dried cherries instead.
Make it gluten-free
Use a 1:1 gluten-free flour blend.
Oil alternatives
You can replace olive oil with:
- avocado oil
- vegetable oil
- melted butter
Add nuts
Chopped walnuts or pecans add great texture.
Storage
Store leftover cranberry orange loaf in an airtight container at room temperature for up to 3 days, or in the refrigerator for 4 days.
You can also freeze slices for up to 2 months.
Serving Suggestions
This loaf is delicious served:
- with coffee or tea
- as a holiday brunch treat
- lightly toasted with butter
- alongside fresh fruit or yogurt
If you enjoy citrus desserts, you might also love:
- Healthy Whole Orange Blender Cake
- Orange Olive Oil Cake
- Lemon Cranberry Loaf
