A tender, buttery loaf packed with sweet-tart dried cranberries and bright orange flavor, finished with a simple orange glaze. It has a soft, moist center and a beautifully golden crust—perfect for breakfast, brunch, or an afternoon treat.
Ingredients
For the Loaf
2 cups (250 g) all-purpose flour
1½ teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
½ cup (113 g) unsalted butter, softened
¾ cup (150 g) granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1 tablespoon orange zest
½ cup (120 ml) fresh orange juice
½ cup (120 ml) sour cream or plain Greek yogurt
1 cup (120 g) dried cranberries
1 tablespoon all-purpose flour, for coating cranberries
Optional Orange Glaze
1 cup (120 g) powdered sugar
1½–2 tablespoons fresh orange juice
½ teaspoon orange zest
Optional Topping
2–3 tablespoons dried cranberries
1 tablespoon chopped walnuts or pecans
Instructions
- Prepare the Oven
Preheat your oven to 350°F (175°C).
Grease a 9 × 5-inch loaf pan and line it with parchment paper, leaving some overhang for easy removal.
- Prepare the Cranberries
Place the dried cranberries in a small bowl and toss them with 1 tablespoon flour.
This helps keep the cranberries distributed throughout the loaf instead of sinking to the bottom.
- Mix the Dry Ingredients
In a medium bowl, whisk together:
Flour
Baking powder
Baking soda
Salt
Set aside.
- Cream Butter and Sugar
In a large bowl, beat the softened butter and sugar for about 2–3 minutes, until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Add vanilla and orange zest.
- Add the Wet Ingredients
Mix in the orange juice and sour cream/Greek yogurt.
The mixture may look slightly curdled—that’s completely fine.
- Combine
Gradually add the dry ingredients to the wet mixture.
Mix just until combined. Do not overmix, or the loaf can become dense.
Gently fold in the flour-coated cranberries.
- Bake
Transfer the batter to the prepared loaf pan and smooth the top.
Sprinkle additional cranberries and chopped nuts over the top if desired.
Bake for approximately 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
If the top becomes too brown before the center is finished, loosely cover it with aluminum foil during the final 15–20 minutes.
- Cool
Allow the loaf to cool in the pan for 10–15 minutes.
Remove it from the pan and transfer it to a wire rack to cool completely.
- Make the Glaze
Whisk powdered sugar with orange juice until smooth.
Drizzle over the completely cooled loaf and sprinkle with a little orange zest and extra cranberries.
Let the glaze set for about 10 minutes, then slice and serve.
Recipe Information
Prep Time: 15 minutes
Bake Time: 50–60 minutes
Cooling Time: 30–45 minutes
Total Time: About 1 hour 45 minutes
Servings: 10–12 slices
Difficulty: Easy
Nut & Allergen Information
Contains: Wheat/gluten, dairy, and eggs.
Nuts: The basic recipe is nut-free.
Optional nuts: Walnuts or pecans can be added to the topping.
For a completely nut-free loaf, make sure your dried cranberries and other ingredients are produced in a facility without cross-contact if allergies are severe.
Gluten-free: Use a good 1:1 gluten-free baking flour blend.
Dairy-free: Use dairy-free butter and dairy-free yogurt/sour cream.
Egg-free: This recipe has not been tested with an egg substitute, so texture may vary.
Approximate Nutrition
Per slice, based on 12 slices and without optional nuts; values vary by ingredients and glaze.
Calories: ~290
Protein: ~4 g
Carbohydrates: ~43 g
Fat: ~12 g
Saturated Fat: ~7 g
Fiber: ~1–2 g
Sugar: ~25 g
Sodium: ~170 mg
Tips for the Best Cranberry Loaf
Use room-temperature eggs and butter for a smoother batter.
Don’t overmix after adding the flour.
Tossing cranberries with flour helps prevent them from sinking.
Fresh orange zest gives the loaf much more flavor than orange juice alone.
Let the loaf cool completely before glazing.
For extra-soft cranberries, soak them in warm orange juice for 10 minutes, then drain and pat dry before adding.
Store tightly covered at room temperature for 2–3 days, or refrigerate for up to 5 days.
The loaf can also be frozen for up to 2–3 months. Wrap it tightly and thaw before serving.
Q&A
Q: Can I use fresh cranberries instead of dried?
Yes. Use about 1 cup fresh cranberries, preferably chopped in half. The loaf will be more tart and slightly more moist.
Q: Can I use frozen cranberries?
Yes. Add them frozen rather than thawing them first, and gently fold them into the batter.
Q: Can I make this without the orange glaze?
Absolutely. The loaf is delicious on its own, especially when served slightly warm.
Q: Can I use lemon instead of orange?
Yes. Substitute lemon zest and juice for a brighter, more tangy flavor.
Q: Why did my cranberries sink?
The batter may have been too thin, or the cranberries weren’t lightly coated with flour. Tossing them in flour before folding them in helps.
Q: How do I know when the loaf is done?
Insert a toothpick into the center. It should come out clean or with a few moist crumbs, but not wet batter.
Q: Can I add nuts?
Yes. Add ½ cup chopped walnuts or pecans for extra crunch.
Q: Can I make muffins with this recipe?
Yes. Divide the batter among lined muffin cups and bake at 350°F (175°C) for about 18–23 minutes.
Q: Can I make this ahead of time?
Yes. It actually tastes even better after resting overnight because the orange and cranberry flavors develop.
Q: Is this recipe gluten-free?
Not as written. For gluten-free preparation, replace the all-purpose flour with a certified gluten-free 1:1 baking blend.
Q: What is the best way to serve it?
Serve it at room temperature with coffee or tea. For dessert, try it with a little whipped cream or vanilla ice cream.
