Cranberry Orange Loaf

This Orange Cranberry Loaf is moist, bright, and bursting with fresh cranberry flavor. It’s the perfect holiday bake — simple to make, beautifully festive, and topped with a sweet citrus glaze.

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Cranberry Orange Loaf

Yield: 12

Author: Lizzy Sirgey

This Orange Cranberry Loaf is moist, bright, and bursting with fresh cranberry flavor. It’s the perfect holiday bake — simple to make, beautifully festive, and topped with a sweet citrus glaze.

Ingredients

For the Loaf

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• ½ cup almond milk (or regular milk)
• 2 tbsp orange zest
• ½ cup orange juice
• 6 tbsp unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs, room temperature
• 1 ½ cups fresh cranberries, rinsed and patted dry
• 1 tbsp flour (for tossing cranberries)

For the Orange Glaze

• 1 cup powdered sugar
• 1 ½ tbsp orange juice

Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease a nonstick loaf pan or line it with parchment.
2. In a stand mixer or large bowl, cream together the softened butter, orange zest, and sugar until light and fluffy.
3. Add the eggs one at a time, mixing until fully incorporated.
4. Add the flour, baking soda, and baking powder. Then pour in the almond milk and orange juice. Mix just until combined—avoid overmixing.
5. In a small bowl, toss the cranberries with 1 tablespoon of flour to help prevent them from sinking.
6. Gently fold the cranberries into the batter.
7. Pour the batter into the prepared loaf pan and bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
8. While the loaf bakes, whisk together the powdered sugar and orange juice to make the glaze.
9. Let the loaf cool for about 10 minutes, then spoon the orange glaze over the top. Slice and serve!