Go Back
- 2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/2 cup unsalted butter, softened - 1 cup granulated sugar - 2 large eggs - Zest of 1 orange - 1/2 cup orange juice (freshly squeezed is best) - 1 cup fresh cranberries (or frozen, if out of season) - 1/2 teaspoon vanilla extract - 1/2 cup chopped walnuts (optional) - 1/4 cup powdered sugar (for glaze, optional) - 1 tablespoon orange juice (for glaze, optional) In this recipe, I focus on fresh flavors. The all-purpose flour gives the loaf a light texture. Baking powder and baking soda help it rise. A pinch of salt balances all the sweetness. The butter adds richness, while granulated sugar gives a lovely sweetness. Eggs not only bind the mix but also add moisture. The zest of one orange brings in bright citrus notes. Fresh orange juice enhances the fruit flavor. I love using fresh cranberries. They offer a tart burst in each bite. If they're out of season, frozen will work too. A touch of vanilla extract rounds out the taste. Adding chopped walnuts is optional. They add a nice crunch, but leave them out if you prefer. For a sweet glaze, mix powdered sugar with orange juice. This adds a beautiful finish to the loaf. Gather these ingredients and get ready to bake. Each item plays a role in making this loaf deliciously moist and flavorful. {{ingredient_image_1}} - Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan. You can also line it with parchment paper for easy removal. - In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Set this aside. - In a large bowl, cream together 1/2 cup of softened unsalted butter and 1 cup of granulated sugar. Use an electric mixer on medium speed for 3-4 minutes until it looks pale and fluffy. Add 2 large eggs one at a time, mixing well after each. Then, mix in the zest of 1 orange and 1/2 teaspoon of vanilla extract until it's all combined. - Gradually mix in the dry ingredients. Add this to the wet mixture, alternating with 1/2 cup of freshly squeezed orange juice. Start and end with the flour mixture. Mix until just combined; don’t over-mix. - Gently fold in 1 cup of fresh cranberries and 1/2 cup of chopped walnuts if you want. Make sure they are evenly spread throughout the batter. - Pour the batter into your prepared loaf pan. Smooth the top using a spatula. - Bake in the oven for 55-65 minutes. Check if it's done by inserting a toothpick in the center. If it comes out clean, your loaf is ready. - After baking, let the loaf cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely. You now have a deliciously moist Cranberry Orange Loaf ready to enjoy! - Ensuring proper ingredient measurements: Use measuring cups and spoons for accuracy. Too much flour can make the loaf dry. Always level off flour with a knife for best results. - Avoiding over-mixing for a tender loaf: Mix just until combined. Over-mixing can make the loaf tough. A few lumps in the batter are okay. - Checking for doneness with a toothpick: Insert a toothpick into the center of the loaf. If it comes out clean, the loaf is ready. If it has batter on it, bake a bit longer. - Presentation ideas for serving: Slice the loaf and place it on a pretty platter. Add fresh cranberries and orange slices for color. This makes it look festive and inviting. - Pairing with beverages or other dishes: Enjoy your loaf with a cup of tea or coffee. It also pairs well with a light salad for lunch. Consider serving it with whipped cream cheese for a tasty twist. Pro Tips Fresh Cranberries: Using fresh cranberries will give your loaf a burst of tartness. If using frozen, make sure to thaw and drain them to avoid excess moisture. Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for a smoother batter and better incorporation of ingredients. Don’t Over-Mix: Mix the batter until just combined to ensure a tender loaf. Over-mixing can lead to a dense texture. Glaze Variations: Experiment with different flavors in your glaze, such as lemon or lime juice, for a unique twist on sweetness. {{image_2}} You can easily change the flavor of your cranberry orange loaf. Adding different nuts or seeds can boost texture and taste. For instance, try pecans or almonds instead of walnuts. Seeds like sunflower or pumpkin can add a nutty crunch. Incorporating spices like cinnamon or ginger can warm up the loaf. A teaspoon of cinnamon adds a cozy touch. If you like a bit of heat, ginger gives a nice zing. Mix and match these options to find your favorite combination. If you need gluten-free options, you can use gluten-free flour blends. These blends work well in this recipe. Just replace all-purpose flour with the same amount of gluten-free flour. For healthier choices, consider sugar substitutes. You can use honey or maple syrup instead of granulated sugar. Just remember, when using liquid sweeteners, reduce the orange juice by a bit. This keeps the loaf from becoming too wet. To keep your cranberry orange loaf fresh, store it at room temperature. Wrap it tightly in plastic wrap. This helps retain moisture. You can also place it in an airtight container. It will stay good for up to three days. For long-term storage, freeze the loaf. Slice it first for easy access. Wrap each slice in plastic wrap, then place them in a freezer bag. This way, you can take out only what you need. The loaf can last up to three months in the freezer. When reheating, do it gently. Preheat your oven to 350°F (175°C). Place the loaf or slices on a baking sheet. Cover with foil to prevent it from drying out. Heat for about 10-15 minutes until warmed through. If you prefer using a microwave, place a slice on a microwave-safe plate. Heat for 15-20 seconds. Check to see if it is warm enough. Serve the loaf with butter or a sprinkle of powdered sugar for added flavor. Can I use frozen cranberries? Yes, you can use frozen cranberries instead of fresh. They work well in this recipe. Just add them straight from the freezer. No need to thaw! How can I ensure my loaf is moist? To keep your loaf moist, use softened butter and fresh orange juice. Avoid over-mixing the batter, as that can make it dry. Also, check your oven temperature. An oven that is too hot can dry out your loaf. What are the signs of overbaking? Signs of overbaking include a dark crust or a dry texture. A toothpick inserted should come out clean, but it should not feel too hard when you touch it. Can I make the batter ahead of time? Yes, you can make the batter ahead. Just cover it and keep it in the fridge. When you are ready, pour it into the pan and bake. What can I serve with Cranberry Orange Loaf? You can serve it with tea or coffee for a cozy treat. It pairs well with butter or cream cheese. Add some fresh fruit for a fresh touch. How long does the loaf last in the fridge? Your loaf will last about one week in the fridge. Store it in an airtight container to keep it fresh. You can also freeze it for longer storage. This blog post covers the ingredients, steps, and tips for making a delicious Cranberry Orange Loaf. We explored how to prepare and bake your loaf, ensuring it turns out moist and tasty. I shared helpful storage methods and common questions to guide you. Baking can be a joy when you know the tricks. Now, follow these steps, share it with friends, and enjoy your homemade creation!

Cranberry Citrus Bliss Loaf

A delightful loaf infused with citrus and cranberries, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 8
Calories 200 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 0.5 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 zest orange
  • 0.5 cup orange juice
  • 1 cup fresh cranberries
  • 0.5 teaspoon vanilla extract
  • 0.5 cup chopped walnuts
  • 0.25 cup powdered sugar
  • 1 tablespoon orange juice

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan or line it with parchment paper for easy removal.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  • In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed until pale and fluffy, about 3-4 minutes.
  • Add the eggs one at a time, mixing well after each addition. Incorporate the orange zest and vanilla extract, mixing until fully combined.
  • Gradually add the dry ingredients to the wet mixture, alternating with the orange juice, starting and ending with the flour mixture. Mix until just combined; do not over-mix.
  • Gently fold in the cranberries and walnuts (if using) until evenly distributed throughout the batter.
  • Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
  • Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
  • Once baked, let the loaf cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
  • If desired, mix the powdered sugar and 1 tablespoon of orange juice to create a glaze. Drizzle over the cooled loaf for added sweetness.

Notes

Slice the loaf and serve it on a decorative platter, garnished with fresh cranberries and orange slices for a festive touch.
Keyword citrus, cranberry, dessert, loaf