There’s something about the combination of tart cranberries and bright, zesty oranges that makes me feel like the holidays have truly arrived. Every December, my kitchen in Asheville turns into a whirlwind of flour, sugar, and citrus peels as I bake gifts for neighbors, friends, and family. This Easy Cranberry Orange Loaf Recipe is always at the top of my list.
The first time I made it, I was still new to baking — my grandma had sent me home with a bag of fresh cranberries from the farmer’s market and a single orange from her tree. I tossed them together in a quick bread recipe, unsure what would happen. When I pulled it from the oven, my whole kitchen smelled like sunshine and Christmas morning.
That’s when I fell in love with this loaf — it’s moist, perfectly sweet, with little bursts of cranberry in every slice. And the orange zest? It ties everything together with this bright, happy flavor that makes even a chilly winter day feel warm.
This Easy Cranberry Orange Loaf Recipe captures that perfect mix of tart cranberries and bright citrus that makes the holidays come alive in my kitchen.
Table of Contents
Why You’ll Love This Easy Cranberry Orange Loaf Recipe
There are so many reasons I make this loaf again and again — and I think you will too:
- It’s simple. You don’t need a mixer or any special tools — just a whisk and a few bowls.
- It’s bursting with flavor. Fresh orange zest and juice brighten every bite, while cranberries add a tangy pop.
- It’s soft and moist. The yogurt (or sour cream) keeps the crumb tender and rich.
- It’s beautiful. Those ruby-red cranberries against the golden-orange crumb make every slice feel festive.
- It’s versatile. Breakfast? Dessert? Afternoon coffee? It fits them all.
- It’s freezer-friendly. You can make it ahead and save a loaf for later.
- It smells heavenly. The scent alone is enough to make everyone wander into the kitchen asking, “What’s baking?”
This Easy Cranberry Orange Loaf Recipe is simple to make, yet it feels special enough for Christmas morning or any cozy brunch.
Ingredients
The best part about this Easy Cranberry Orange Loaf Recipe is that every ingredient is easy to find—nothing fancy, just pantry staples and fresh citrus.
You’ll need:
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup fresh or frozen cranberries, coarsely chopped
- Zest of 1 large orange
- ¾ cup granulated sugar
- ½ cup orange juice (freshly squeezed preferred)
- ½ cup plain yogurt or sour cream
- 2 large eggs
- ½ cup melted butter (or neutral oil)
- 1 tsp vanilla extract
Optional Orange Glaze:
- ½ cup powdered sugar
- 1–2 tbsp orange juice
- ¼ tsp orange zest (optional for extra zing)
Tip: If you’re using frozen cranberries, don’t thaw them — they’ll hold their shape better in the loaf.
Step-by-Step Instructions
This recipe is so simple that once you make it, you’ll probably memorize it. Here’s how I do it:
1. Preheat your oven.
Set it to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
2. Combine your dry ingredients.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Prepare the cranberries.
Toss your chopped cranberries with a tablespoon of the dry flour mixture — this keeps them from sinking to the bottom of your loaf.
4. Mix the wet ingredients.
In another bowl, whisk together sugar, melted butter, eggs, yogurt, orange juice, zest, and vanilla until smooth.
5. Bring it all together.
Pour the wet mixture into the dry ingredients and fold gently until just combined. The batter will be thick — don’t overmix!
6. Add the cranberries.
Fold in the floured cranberries with a few gentle strokes.
7. Bake.
Pour the batter into your prepared loaf pan and smooth the top. Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool and glaze.
Let the Easy Cranberry Orange Loaf Recipe cool completely before glazing to keep the surface glossy.
How to Serve Easy Cranberry Orange Loaf
When I make this loaf, I can’t resist cutting a slice while it’s still a little warm — the glaze melting slightly into the top, the orange aroma filling the air.
Here’s how I love serving it:
- For breakfast: Serve this Easy Cranberry Orange Loaf Recipe slightly warm with a drizzle of glaze and a cup of coffee for the perfect winter breakfast.
- For brunch: pair slices of the Easy Cranberry Orange Loaf Recipe with fresh berries or a dusting of powdered sugar.
- For dessert: Warm a slice and top with a dollop of whipped cream or vanilla ice cream.
- As a gift: Wrap it in parchment paper, tie with twine, and tuck a sprig of rosemary on top. It’s the perfect homemade present.
It also makes a beautiful holiday brunch addition. Pair it with something cozy like my Chocolate Zucchini Bread or Vanilla Blueberry Bread for a festive spread that everyone will love.
How to Store Easy Cranberry Orange Loaf
Another reason I love this Easy Cranberry Orange Loaf Recipe is how well it keeps—still tender and fragrant after a few days.
At room temperature: Store in an airtight container for up to 3 days.
In the refrigerator: Keep for up to 7 days. Bring to room temperature before serving.
In the freezer: Wrap tightly in plastic wrap and then foil. Freeze for up to 3 months.
To reheat, thaw overnight and warm slices in the oven at 325°F for 5–10 minutes, or pop them in the toaster for a quick treat.
Pro tip: If you freeze it without glaze, you can add fresh glaze after reheating for that just-baked finish.
Tips to Make Easy Cranberry Orange Loaf
After making this loaf countless times, I’ve picked up a few little secrets:
- Use fresh zest. It’s what gives the loaf that unmistakable bright flavor.
- Don’t overmix. Stir gently — overmixing makes the loaf dense.
- Measure accurately. Baking is science; too much flour and your loaf will be dry.
- Cranberries too tart? Add an extra tablespoon of sugar or use half dried cranberries.
- Enhance the orange flavor. Add a teaspoon of orange extract or brush the loaf with orange syrup while still warm.
- Make it festive. Sprinkle coarse sugar or orange zest on top before baking for sparkle.
- Mini loaves make perfect gifts. Divide the batter among mini pans and bake 25–30 minutes.
Variations of Easy Cranberry Orange Loaf
Once you fall in love with this loaf (and trust me, you will), you can play around with it!
1. Cranberry Orange Muffins
Scoop the batter into muffin tins and bake for 18–20 minutes — portable, perfect for breakfast on the go.
2. Cranberry Nut Bread
Add ½ cup chopped pecans or walnuts for crunch.
3. Glazed Cranberry Loaf
Whisk a glaze of orange juice and powdered sugar for a glossy, bakery-style finish.
4. Cream Cheese Swirl Loaf
Layer half the batter, add a swirl of sweetened cream cheese, then top with remaining batter.
5. Cranberry Lemon Loaf
Swap the orange for lemon juice and zest for a brighter, tangier loaf.
If you love fruit breads as much as I do, don’t miss my Banana Nut Bread or my festive Christmas Bread — both are cozy, crowd-pleasing classics.
FAQs
Can I prepare the Easy Cranberry Orange Loaf Recipe ahead of time?
Yes! Bake, cool, and wrap—it tastes even better the next day.
Can I use dried cranberries?
Yes, just soak them in orange juice or warm water for 10 minutes to soften before mixing in.
Can I make he Easy Cranberry Orange Loaf Recipe dairy-free?
Absolutely. Use plant-based yogurt and oil instead of butter.
Can I use bottled orange juice?
Fresh is best for flavor, but bottled will work if that’s what you have.
Why did my loaf sink in the middle?
It likely needed more baking time — check with a toothpick before removing from the oven.
Final Thoughts
Every time I bake this Easy Cranberry Orange Loaf Recipe, it reminds me of quiet mornings with my grandma — her humming, the smell of oranges and butter, and the soft sound of the oven door opening.
It’s the kind of recipe that feels like home. A simple loaf, but full of love, flavor, and memories. Bake it once, and you’ll see — it’s not just bread; it’s a little piece of sunshine wrapped in the scent of citrus and the tart sparkle of cranberries.
Follow me on Facebook and Pinterest where I share cozy, easy-to-make baking recipes just like this one.
Print
Easy Cranberry Orange Loaf Recipe
- Total Time: 70 minutes
- Yield: 10 slices 1x
- Diet: Vegetarian
Description
This Easy Cranberry Orange Loaf Recipe is a soft, citrusy quick bread filled with tangy cranberries and bright orange zest. Perfect for breakfast or gifting during the holidays.
Ingredients
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup cranberries, chopped
- Zest of 1 orange
- ¾ cup sugar
- ½ cup orange juice
- ½ cup yogurt or sour cream
- 2 large eggs
- ½ cup melted butter
- 1 tsp vanilla extract
- Optional glaze: ½ cup powdered sugar + 1–2 tbsp orange juice
Instructions
1. Preheat oven to 350°F (175°C) and grease a loaf pan.
2. Whisk together flour, baking powder, baking soda, and salt.
3. Toss cranberries with a spoonful of flour.
4. In another bowl, whisk sugar, melted butter, eggs, yogurt, orange juice, zest, and vanilla.
5. Fold wet mixture into dry until just combined.
6. Gently stir in cranberries.
7. Pour batter into loaf pan and bake 50–55 minutes.
8. Cool before drizzling with glaze.
Notes
Use fresh orange juice for best flavor.
Frozen cranberries can be used straight from the freezer.
Wrap cooled loaf tightly to store or freeze.
Add nuts or white chocolate chips for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 18g
- Sodium: 170mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg