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A close-up shot of the cooled cranberry orange loaf placed on a wire rack over the white marble cooktop, as a spoon drizzles a thick, glossy orange glaze over the top. The glaze cascades down the sides, adding a sweet and citrusy finishing touch.

Cranberry Orange Loaf with Sweet Glaze Recipe

This Cranberry Orange Loaf is a moist, citrusy delight bursting with fresh cranberries and topped with a sweet, tangy glaze. Perfect for breakfast, tea-time, or a festive treat!
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Prep Time 15 minutes
Cook Time 1 hour
Additional Time 10 minutes
Total Time 1 hour 25 minutes
Course Dessert, Snack
Cuisine American
Servings 12
Calories 224 kcal

Equipment

  • Mixing bowls
  • Hand mixer or whisk
  • Measuring cups & spoons
  • Zester & juicer
  • Loaf pan (9x5 inch)
  • Parchment paper
  • Cooling rack

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup milk room temperature
  • Zest of 1 large orange divided
  • 1/4 cup orange juice freshly squeezed
  • 6 Tbsp unsalted butter softened
  • 3/4 cup granulated sugar
  • 2 large eggs room temperature
  • 1 1/2 cups fresh cranberries rinsed and patted dry
  • 1/2 Tbsp all-purpose flour

Orange Glaze Ingredients:

  • 1 cup powdered sugar
  • 1 1/2 Tbsp freshly squeezed orange juice or to reach desired consistency
  • 1 tsp orange zest reserved from the orange above

Instructions
 

  • Preheat oven to 350°F (175°C) and line a loaf pan with parchment paper.
  • In a bowl, whisk flour, baking powder, and salt; set aside.
    A close-up shot of a glass mixing bowl placed on a white marble cooktop, filled with all-purpose flour, baking powder, and salt. A metal whisk is mid-motion, blending the dry ingredients evenly to ensure a well-mixed base for the cranberry orange loaf.
  • In another bowl, beat butter and sugar until creamy. Add eggs, orange zest, milk, and orange juice; mix well.
    A close-up shot of a separate glass mixing bowl on the white marble cooktop, where softened butter and granulated sugar are being beaten into a light and creamy consistency. A hand mixer is partially visible, blending the ingredients smoothly for a soft and fluffy loaf texture.
  • Gradually fold in dry ingredients, then coat cranberries with flour and gently fold them into the batter.
    A close-up shot of fresh cranberries being coated in a small bowl of all-purpose flour on the white marble cooktop. A spoon stirs them gently, ensuring an even coating that prevents the cranberries from sinking while baking.
  • Pour batter into the loaf pan and bake for 50-55 minutes, until a toothpick comes out clean.
    A close-up shot of the prepared loaf batter being poured into a parchment-lined loaf pan on the white marble cooktop. The cranberries are evenly distributed throughout the batter, creating a vibrant contrast in the smooth, creamy mixture.
  • Let the loaf cool in the pan for 10 minutes, then transfer to a rack to cool completely.
  • Whisk powdered sugar, orange juice, and zest for the glaze; drizzle over the cooled loaf.
  • Slice and enjoy!
    A close-up shot of the cooled cranberry orange loaf placed on a wire rack over the white marble cooktop, as a spoon drizzles a thick, glossy orange glaze over the top. The glaze cascades down the sides, adding a sweet and citrusy finishing touch.