Cranberry Orange Loaf With Glaze

This Cranberry Orange Loaf With Glaze is bursting with vibrant citrus and tart cranberry flavors, perfect for breakfast, snack, or dessert!

Prep Time20

Cook Time55

Total Time1 15

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: Baking, Cranberry, Easy, Glaze, Loaf, Orange, Quick

Servings: 8 servings

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

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 desired. Zest the orange finely and chop the cranberries if fresh or frozen.

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.

In a large bowl, beat the softened butter and granulated sugar with an electric mixer or hand whisk until light and fluffy.
Beat in the eggs one at a time, mixing well after each addition. Add the milk, vanilla extract, and orange zest, stirring until just combined.
Gradually add the dry ingredients to the wet mixture, stirring gently until just incorporated. Avoid overmixing.
Fold the chopped cranberries into the batter carefully using a spatula to prevent breaking them up too much.

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

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

Use fresh orange zest for the best citrus flavor; avoid the bitter white pith.
Frozen cranberries can be used but chop them while still frozen to minimize bleeding.
Store the loaf in an airtight container at room temperature for up to 3 days or freeze up to 2 months.