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This image shows a golden-brown cranberry orange loaf resting on a white plate, garnished with fresh cranberries and vibrant orange zest, with a sweet glaze drizzled over the top.

Cranberry Orange Loaf with Sweet Glaze Recipe

This moist and flavorful cranberry orange loaf is the perfect blend of tart cranberries and bright citrusy zest, topped with a sweet orange glaze. Soft, tender, and bursting with fresh flavors, it’s ideal for breakfast, brunch, or as a delightful afternoon treat.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 8 people
Calories 326 kcal

Equipment

  • 8 1/2 x 4 1/2-inch loaf pan
  • Measuring cups and spoons
  • Hand or stand mixer
  • Mixing bowls (small, medium, and large)
  • Whisk and spatula
  • Wire cooling rack

Ingredients
  

Bread

  • 1½ cups all-purpose flour
  • ¼ tsp salt
  • 1 tsp baking powder
  • Zest of 1 large orange, divided
  • ¼ cup milk, room temperature
  • 6 tbsp unsalted butter, softened
  • ¼ cup orange juice, freshly squeezed
  • 1½ cups fresh cranberries, rinsed and patted dry
  • 2 large eggs, room temperature
  • ¾ cups granulated sugar
  • ½ tbsp all-purpose flour

Orange Glaze

  • 1½ tsp freshly squeezed orange juice, or to reach desired consistency
  • 1 tsp orange zest, reserved from the orange above
  • 1 cup powdered sugar

Instructions
 

  • Preheat the oven to 350˚F. Butter an 8 1/2 x 4 1/2-inch loaf pan, dust with flour, and tap out any excess.
    This image shows a loaf pan lightly greased and lined with parchment paper, ready for the cranberry orange loaf batter to be poured in.
  • In a medium bowl, whisk together flour, baking powder, and salt, then set aside.
    This image shows a mixing bowl filled with flour, baking powder, and salt being whisked together to create the dry ingredient base for the cranberry orange loaf.
  • In a measuring cup, mix milk, orange zest (reserving 1 teaspoon for glaze), and orange juice, then set aside.
    This image shows a small bowl containing milk, freshly squeezed orange juice, and orange zest being stirred together to enhance the citrus flavor of the loaf.
  • In a large bowl, beat butter and sugar on medium-high speed for 2-3 minutes until combined.
    This image shows softened butter and sugar being creamed together in a mixing bowl using a hand mixer, creating a smooth and fluffy base for the cranberry orange loaf.
  • Add eggs one at a time, mixing well after each addition.
  • Gradually add the flour mixture in two parts, alternating with the milk mixture, and mix on medium-low speed until just incorporated.
    This image shows dry and wet ingredients being added alternately to the mixing bowl, creating a well-balanced and evenly mixed batter for the cranberry orange loaf.
  • Scrape down the sides as needed.
  • Toss cranberries with 1/2 tablespoon of flour, then gently fold them into the batter.
    This image shows fresh cranberries being tossed in flour to prevent them from sinking to the bottom of the cranberry orange loaf during baking.
  • Spread the batter evenly in the prepared pan.
    This image shows the prepared cranberry orange batter being poured into a greased loaf pan, ready for baking.
  • Bake for 45-50 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
    This image shows the cranberry orange loaf baking in the oven, turning golden brown as it rises and fills the kitchen with a delightful citrus aroma.
  • Let the loaf cool in the pan for 10-15 minutes, then run a knife around the edges and transfer it to a wire rack to cool completely.
    This image shows a freshly baked cranberry orange loaf resting on a wire rack, cooling before being glazed and sliced.
  • In a small bowl, mix powdered sugar, orange juice, and reserved zest until smooth.
  • Adjust consistency by adding more juice if too thick or more sugar if too thin.
  • Drizzle the glaze over the cooled loaf, let it set, then slice and serve.
    This image shows a rich, sweet orange glaze being drizzled over the cranberry orange loaf, enhancing its flavor before being sliced and served.

Notes

  • Use fresh or frozen cranberries, but do not thaw frozen ones before using.
  • For extra flavor, add a teaspoon of vanilla extract to the batter.
  • A glass loaf pan may require a slightly longer baking time than a metal one.