• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Anna Banana
  • RECIPES
  • ABOUT
    • Privacy Policy
  • MY GEAR
  • COLLABORATE
  • PORTFOLIO
menu icon
go to homepage
  • RECIPES
  • COLLABORATE
  • CONTACT
  • ABOUT
  • PORTFOLIO
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • RECIPES
    • COLLABORATE
    • CONTACT
    • ABOUT
    • PORTFOLIO
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Holidays

    Orange and Cranberry Loaf

    Published: Dec 2, 2022 by Anna · This post may contain affiliate links · This blog generates income via ads · Leave a Comment

    Jump to Recipe Jump to Video Print Recipe

    Delicious orange cranberry loaf is an ideal treat to be enjoyed around Christmas time, and beyond! This festive cranberry bread consists of soft, moist and fragrant orange-flavoured sponge, laced with sharp, plump and vibrant cranberries. It is also drizzled with fresh citrus glaze for a simple and tasty finish.

    It's a quick and easy, crowd-pleasing bake, that doesn't require any fancy equipment or special skills, so it's great for any novice or less-experienced bakers. It comes together in no time, and keeps lovely and moist for days, allowing you to enjoy it for longer.

    three slices of the orange cranberry loaf with citrus glaze.

    Quick bread recipes like this one are a fab alternative to traditional Christmas puddings, and they also make great gifts, without breaking the bank.

    This cranberry orange quick bread is an adaptation of my orange and cranberry bundt cake recipe, and similar to my popular passion fruit cake recipe, with few minor adjustments. The sponge is dense, yet light, soft and wonderfully moist, where tartness of the cranberries pairs wonderfully with sweet and juicy oranges.

    Jump to:
    • Ingredients and substitutions
    • Instructions
    • Variations
    • Equipment
    • Storage
    • FAQ
    • 📖 Recipe

    Ingredients and substitutions

    Gather the following ingredients to make this moist cranberry orange bread recipe:

    ingredients to make orange cranberry loaf cake with text labels
    • Cranberries - Use fresh or frozen cranberries, for best result and maximum flavour. If using frozen cranberries, there is no need to thaw them first.
    • Orange - One large orange, or a couple of small ones, to add that fresh and fragrant citrus flavour to our bake. We are using orange zest, as well as orange juice in the sponge, and in the glaze. Freshly squeezed orange juice will work best, but you can use juice from the box instead.
    • Flour - All purpose/ plain flour. Reserve about ½ tablespoon of flour for the cranberries. Tossing the berries with flour will help to prevent them sinking into the bottom of the loaf.
    • Baking powder - To add an extra volume to this lovely cranberry orange loaf.
    • Butter - Soft, room temperature unsalted butter.
    • Soured cream - To add moisture to the batter, as well as to create that velvety and tender crumb/ texture. You can replace the sour cream with same amount of milk, yoghurt or buttermilk. Whichever you choose, make sure it is at room temperature.
    • Eggs - Large eggs at room temperature.
    • Sugar - White caster or granulated sugar for the cake batter, and icing/ powdered sugar for the orange glaze.

    Scroll to the bottom of this post for the recipe card and the full list of the ingredients.

    Instructions

    Be sure to bring the ingredients to the room temperature before you attempt this quick bread recipe. Start by preparing the baking tin (loaf pan). Grease it with butter, and dust it with some flour inside. Tap any excess flour off. Alternatively, use the baking paper to line the baking tin with, making sure there is plenty of overhang on both sides and both ends of the tin.

    Hint: Cutting the butter into small cubes allows for faster softening. Cut the butter into ½-inch pieces (or smaller for even faster results). Let it sit on the kitchen counter until it reaches the room temperature and is softer to the touch.

    In a medium bowl, whisk together flour, baking powder and a ½ teaspoon salt. Set it aside.

    Pour the soured cream (or milk or yoghurt) into a small jug or a mug. Add 60 ml / ¼ cup orange juice and whisk both to combine. Add the grated orange zest (reserve roughly about a teaspoon of zest for the glaze) and mix again to combine. Set this mixture aside until needed.

    Toss the cranberries in a little flour and place aside.

    bowl with creamed butter, sugar and eggs.

    Cream the sugar with soft butter and add eggs (one at a time). Scrape the sides and the bottom of the bowl.

    flour added to the bowl with cake batter.

    Tip half of the dry ingredients into the egg and sugar mixture, and whisk to combine.

    wet ingredients added to the rest of the batter in the bowl.

    Pour half of the orange juice mixture and mix to combine. Add the remaining flour, and finish off with adding the remaining orange juice mixture.

    cranberries added to the bowl with cake batter.

    Lastly, fold in the cranberries, until they are well combined into the batter.

    batter for the orange cranberry loaf in a loaf tin.

    Scrape the batter into prepared baking tin and transfer to preheated oven.

    freshly baked orange and cranberry loaf in a baking tin.

    Bake 40-45 minutes, or until golden brown on top, and toothpick inserted in the middle comes out clean.

    unglazed orange cranberry bread on a wire rack.

    Allow the bake to cool completely, before drizzling it with the orange glaze.

    Variations

    • Nuts - add some chopped nuts to the batter. A handful of roasted almonds, walnuts, hazelnuts or even chestnuts will add a lovely flavour and an additional texture to this cranberry bread.
    • Chocolate - you can mix in a handful of chocolate chips or chopped chocolate to the batter. White chocolate works particularly well with orange and cranberries, but milk or dark would also be great!
    • Try different glaze/ drizzle - Why not swap the citrus glaze for some melted white chocolate, or your favourite type of buttercream?

    If you love orange-flavoured bakes, but cranberries are perhaps not something you enjoy, check out my Chocolate Orange Cupcakes recipe!

    cranberry bread drizzled with citrus glaze.

    Equipment

    • Electric hand mixer - Although it is possible to make this cranberry orange bread by hand, an electric mixer with traditional beaters will make the whole process much easier and quicker. You can also use the standing mixer with the paddle attachment.
    • Loaf tin - This recipe works best in 1 lb loaf tin ( the dimensions of mine are H9 x W13.5 x D25cm), or a similar size loaf pan. You can also double this recipe, and bake it in 2 lb baking tin.
    orange cranberry loaf on a white surface and some fresh cranberries around it.

    Storage

    Store this orange cranberry loaf cake at room temperature, in an airtight container, for up to 5 days. It will stay moist and soft, but may dry out a little after that time.

    This cranberry loaf is also suitable for freezing for up to 3 months. You can freeze individual slices, or a whole loaf. Thaw it at room temperature overnight.

    a single slice of the cranberry orange loaf on a white plate.

    FAQ

    Can I use dried cranberries instead of fresh or frozen ones?

    You can, but I highly recommend sticking to fresh cranberries. Fresh cranberries will burst, as they bake, creating these beautiful and delicious pockets of sweet and tart puddles in the cake. If you only have dried cranberries, you may want to soak them in fresh orange juice (or your favourite festive tipple) to plump them up a bit more.

    Can I use different shape of baking tin?

    1 lb loaf pan will work best, but you can also use a round or square baking tin (8 inch), just remember to adjust the baking times (keep checking your bake after 20-25 minutes, as they will bake quicker in these types of tins).

    My glaze is really runny, why is that?

    When making this easy citrus glaze, start with adding only 1 tablespoon of orange juice. If you add too much liquid (juice), it will become thin and runny. There is nothing wrong with the thinner glaze, and some people actually prefer runnier consistency. Simply add more icing/ powdered sugar to make it thicker.

    stack of three slices of cranberry bread with orange glaze.

    To pin this recipe and save it for later, use the button on the recipe card or on the photos above.

    If you try this recipe, or any other recipe on Anna Banana, please take a moment to rate the recipe and/ or leave me a comment. I love hearing from you, but it also helps other readers who are thinking of making the recipe.

    📖 Recipe

    cranberry orange bread with citrus glaze with couple of slices cut off.
    Print Recipe Pin Recipe
    5 from 1 vote

    Orange and Cranberry Loaf

    Quick and easy cranberry bread recipe! This festive loaf is made with fragrant orange sponge, studded with plump and juicy cranberries and drizzled with citrus glaze on top. Soft, moist and incredibly delicious bake, ideal for the holiday season!
    Prep Time15 mins
    Cook Time45 mins
    Total Time1 hr
    Course: Dessert
    Cuisine: American, British
    Keyword: cranberry and orange cake, cranberry bread, cranberry loaf, cranberry orange loaf, orange and cranberry loaf cake, orange loaf
    Servings: 8 people
    Calories: 301kcal
    Author: Anna Wierzbinska

    Equipment

    • 1 lb loaf tin
    • hand-held electric mixer or freestanding mixer with the paddle attachment

    Ingredients

    • 1 large orange, zest and juice
    • 60 g soured cream
    • 85 g unsalted butter, softened
    • 185 g caster or granulated sugar
    • 2 large eggs
    • 185 g plain/ all purpose flour
    • 1 teaspoon baking powder
    • ½ teaspoon salt
    • 150 g fresh cranberries

    For the glaze:

    • 150 g icing/ powdered sugar
    • 1 tablespoon orange juice
    • 1 teaspoon orange zest optional
    Metric - US Customary
    Prevent your screen from going dark

    Instructions

    • Preheat the oven to 180°C (170°C fan). Grease the inside of the 1lb loaf tin with some butter, and dust the inside of it with the flour, tapping off any excess. Set aside.
    • Reserve 1 tablespoon of orange juice, then pour the rest of it into a jug or a mug. Add the orange zest (reserve 1 teaspoon of zest if you'd like for the glaze), and mix it with soured cream (milk or yoghurt will also work). Set aside.
      1 large orange, zest and juice, 60 g soured cream
    • In a large bowl, cream together the softened butter and caster or granulated sugar, about 3 minutes. It doesn't have to be pale and fluffy, just well combined. Add eggs, one at a time, mixing well after each addition. Scrape the sides and the bottom of the bowl as and when needed.
      85 g unsalted butter, softened, 185 g caster or granulated sugar, 2 large eggs
    • In a medium bowl, combine the flour, baking powder and salt and stir to combine. Add the flour in two separate additions, alternating with the orange juice mixture into the sugar and eggs. Scrape the sides and the bottom of the bowl well after each addition.
      185 g plain/ all purpose flour, 1 teaspoon baking powder, ½ teaspoon salt
    • Toss the cranberries in ½ tablespoon of flour, then fold them into the batter using a spoon or spatula, until evenly distributed and combined. Scrape the batter into the prepared loaf tin, smoothing the top with back of the spoon or spatula, and place in preheated oven.
      150 g fresh cranberries
    • Bake for 40-45 minutes, or until the top is golden brown and the skewer or toothpick inserted in the middle comes out clean. Remove from the oven and allow to cool in the baking tin for 10-15 minutes. Remove from the tin (you may want to run a knife around the edges of the cake to help to remove it from the tin), then transfer the cake into a wire rack to cool completely before topping with the glaze/ icing.

    To make glaze/ icing:

    • Place the icing sugar into a small bowl. Add 1- 2 tablespoon of orange juice and orange zest and mix to combine, until you have smooth icing at the desirable consistency (add more juice to thin it out, or more icing sugar, if you prefer thicker glaze).
      150 g icing/ powdered sugar, 1 tablespoon orange juice, 1 teaspoon orange zest

    Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for a more accurate results. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.

    Video

    Notes

    • Use fresh or frozen cranberries. If using frozen cranberries, there is no need to defrost them first.
    • Start your citrus glaze with only 1 tablespoon of orange juice, and continue to add juice in small amounts (1 tsp), until you reach the desired consistency. For thicker glaze, add more icing sugar, for a thinner and runny glaze, add more liquid (juice).
    Storage:
    Store any leftovers of this orange cranberry loaf at room temperature in an airtight container for up to 5 days.
    Freezing:
    You can freeze the whole load or individual slices of this sweet bread for up to 3 months. Wrap it in a double layer of clingfilm and place in the freezer. Thaw at room temperature overnight.

    Nutrition

    Serving: 60g | Calories: 301kcal | Carbohydrates: 52g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 59mg | Sodium: 177mg | Potassium: 93mg | Fiber: 2g | Sugar: 36g | Vitamin A: 358IU | Vitamin C: 13mg | Calcium: 49mg | Iron: 1mg
    Did you make this?Tell me how you like it? Leave a comment or take a picture and tag @anna_wierzbinska on Instagram. I love seeing your take on my recipes!

    More Holidays

    • Orange and Cranberry Bundt Cake
    • Chocolate Fudge Spiderweb Muffins
    • Orange and Cranberry Chelsea Buns
    • Halloween Mummy Cupcakes

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Anna Wierzbinska Portrait

    Welcome to Anna Banana! I'm Anna, the face and the voice behind this blog. I'm here mainly to satisfy your sweet cravings. This is where you will find recipes for delicious bakes, irresistible treats and desserts. Occasionally, something savoury too.

    More about me and my journey →

    Vegan Baking

    • Vegan Banoffee Pie
    • Peach Tart (vegan, gluten-free, refined sugar free)
    • Vegan Salted Caramel Cupcakes
    • Vegan Sweet Potato Cinnamon Rolls

    Featured On:

    Trending Recipes

    • Easy Apple Cake
    • French Cruller Doughnuts
    • Chocolate Crepe Cake
    • Small batch lemon drizzle cake

    Footer

    ↑ back to top

    About

    • About Anna
    • Services
    • Portfolio

    Newsletter

    • Sign Up! for emails and updates

    Information

    • Privacy Policy
    • Contact
    • Accessibility

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Anna Banana