Cranberry Orange Loaf With Glaze

If you’re looking to brighten your baking repertoire with a loaf that’s bursting with vibrant flavors and a tender crumb, this Cranberry Orange Loaf With Glaze is exactly what you need. Imagine a moist, buttery loaf infused with zesty orange notes and studded with tart cranberries, all topped with a silky, citrusy glaze that adds the perfect sweet finish. Whether you’re serving it for breakfast, an afternoon snack, or a delightful dessert, this loaf is sure to impress.

Why Cranberry Orange Loaf With Glaze is Worth Your Time

This loaf is a celebration of simple ingredients coming together to create something truly special. The combination of fresh or frozen cranberries with orange zest offers a refreshing tartness that balances the sweetness of the sugar and glaze. It’s wonderfully versatile, easy to make, and perfect for any season. The texture is soft yet substantial, making it ideal for slicing and sharing. Plus, it’s a crowd-pleaser that pairs beautifully with a hot cup of coffee or tea, making it a perfect addition to your brunch table or holiday spread.

What Goes In

• 2 cups all-purpose flour – the base of our loaf, providing structure and softness
• 1 cup granulated sugar – adds sweetness and helps with browning
• 1 tablespoon baking powder – the leavening agent that makes this loaf light and fluffy
• 1/2 teaspoon salt – balances the sweetness and enhances flavors
• 1/2 cup unsalted butter, softened – for richness and moisture
• 2 large eggs – bind everything together and add tenderness
• 1/2 cup milk – keeps the loaf moist and tender
• 1 teaspoon vanilla extract – adds a subtle depth of flavor
• 1 tablespoon orange zest – gives a fresh, citrusy aroma and taste
• 1 cup fresh or frozen cranberries, chopped – the star ingredient bringing tart bursts throughout the loaf
• 1 cup powdered sugar – for the sweet, smooth glaze
• 2 tablespoons orange juice – adds citrus tang to the glaze
• 1 tablespoon milk (for glaze) – helps thin the glaze to a perfect drizzling consistency

Recommended Tools

• 9×5-inch loaf pan – perfect size for this recipe
• Mixing bowls – for combining dry and wet ingredients separately
• Electric mixer or hand whisk – to cream the butter and sugar and blend the batter smoothly
• Microplane or fine grater – to zest the orange for vibrant flavor
• Spatula – for folding in cranberries gently without breaking them up too much
• Cooling rack – to allow the loaf to cool evenly and prevent sogginess
• Sifter or fine mesh sieve – for dusting powdered sugar if desired

Cooking Cranberry Orange Loaf With Glaze: The Process

Step 1: Prep Your Ingredients and Oven

Preheat your oven to 350°F (175°C). Grease your loaf pan lightly with butter or non-stick spray and line it with parchment paper if you want easy removal later. Zest the orange finely and chop your cranberries if they’re fresh or frozen.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures even distribution of the rising agent and seasoning throughout the loaf.

Step 3: Cream Butter and Sugar

In a large bowl, use an electric mixer or hand whisk to beat the softened butter and granulated sugar until the mixture becomes light and fluffy. This step is crucial for a tender crumb.

Step 4: Add Eggs, Milk, and Flavorings

Beat in the eggs one at a time, mixing well after each addition. Then add the milk, vanilla extract, and orange zest, stirring until just combined.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, stirring gently until just incorporated. Avoid overmixing here to keep your loaf tender.

Step 6: Fold in Cranberries

Using a spatula, fold the chopped cranberries into the batter carefully to prevent breaking them up too much, which could tint the batter red.

Step 7: Bake the Loaf

Pour the batter into your prepared loaf pan and smooth the top. Bake for about 50-60 minutes or until a toothpick inserted into the center comes out clean. The loaf should spring back lightly when pressed.

Step 8: Make the Orange Glaze

While the loaf cools slightly, whisk together the powdered sugar, orange juice, and milk in a small bowl until smooth. Adjust the consistency by adding more milk or powdered sugar as needed.

Step 9: Glaze and Cool Completely

Once the loaf is warm but not hot, drizzle the glaze evenly over the top. Allow the loaf to cool completely on a wire rack before slicing to let the glaze set perfectly.

Spring–Summer–Fall–Winter Ideas

• Spring: Serve slices with fresh strawberries or a dollop of whipped cream for a light, refreshing treat.
• Summer: Pair with a scoop of vanilla ice cream and some fresh mint leaves for a cool dessert.
• Fall: Add chopped walnuts or pecans to the batter for a warm, nutty twist perfect for autumn gatherings.
• Winter: Spice up the batter with a teaspoon of ground cinnamon or nutmeg to add cozy flavors during chilly months.

Pro Perspective

Professional bakers often recommend chilling your loaf pan before baking to help prevent sticking and achieve a more even bake. Also, using fresh orange zest (not dried) makes a huge difference in flavor intensity. When folding in cranberries, treat them gently—this keeps the loaf’s color appealing and the texture intact. For even more vibrant citrus flavor, a splash of orange liqueur can be added to the glaze, but it’s entirely optional.

Refrigerate, Freeze, Reheat

Store your Cranberry Orange Loaf With Glaze in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge and warm slices gently in a toaster oven or microwave before serving to revive that fresh-baked taste.

Ask & Learn

Can I use frozen cranberries instead of fresh?

Yes! Frozen cranberries work perfectly in this recipe. Just be sure to chop them while still frozen to avoid bleeding too much juice into the batter, which can affect the texture and color.

Is there a substitute for butter?

You can use a neutral oil like vegetable or canola oil instead of butter to keep the loaf moist. Use about 3/4 of a cup of oil to replace 1/2 cup of butter, but note that the flavor and texture will be slightly different.

Can I make this loaf gluten-free?

Absolutely! Swap the all-purpose flour for a gluten-free flour blend designed for baking. Make sure your baking powder is gluten-free as well. The texture may be a bit denser, but it will still be delicious.

What’s the best way to zest an orange?

Use a microplane or fine grater to zest only the colorful outer skin, avoiding the white pith underneath, which is bitter. Zest just before using to capture the freshest citrus oils.

More from the Kitchen

• Easy Cranberry Brie Bites – a savory-sweet appetizer perfect for holiday entertaining
• Cherry Muffins – another fruity baked treat that’s quick to whip up and delicious

That’s a Wrap

Baking this Cranberry Orange Loaf With Glaze is a rewarding experience that fills your kitchen with tantalizing aromas and produces a loaf that’s as beautiful as it is flavorful. It’s a versatile recipe that you can tweak seasonally or keep classic. Whether you’re treating yourself or sharing with loved ones, this loaf will become a staple you reach for again and again. Happy baking!

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