Ingredients (Simple, Fresh, and Full of Flavor)
For the loaf:
1½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs, room temperature
1 tablespoon orange zest (from about 1 orange)
½ cup fresh orange juice
½ cup buttermilk (or sour milk)
1½ cups fresh or frozen cranberries (do not thaw if using frozen)
For the glaze:
1 cup powdered sugar
2-3 tablespoons fresh orange juice
Optional add-ins:
½ cup chopped pecans or walnuts
½ teaspoon vanilla extract
Substitution notes:
No buttermilk? Add 1 tablespoon of vinegar or lemon juice to ½ cup of milk and let it sit for 5 minutes. No fresh cranberries? Frozen work beautifully.
Let’s Make Cranberry Orange Loaf (Step-by-Step)
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or cooking spray. Line the bottom with parchment paper for easy removal.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Step 3: Cream Butter and Sugar
In a large bowl, beat the butter and sugar together until light and fluffy, about 3 minutes.
Step 4: Add Eggs and Orange
Add the eggs one at a time, beating well after each addition. Beat in the orange zest and vanilla if using.Butter
Step 5: Alternate Dry and Wet
Add the dry ingredients in three parts, alternating with the orange juice and buttermilk. Begin and end with the dry ingredients. Mix until just combined.
Step 6: Fold in Cranberries
Gently fold in the cranberries and any nuts.
Step 7: Pour and Bake
Pour the batter into the prepared pan and smooth the top.
Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
Step 8: Cool and Glaze
Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Once cooled, whisk together the powdered sugar and orange juice until smooth. Drizzle over the loaf and let set before slicing.
