Moist, flavorful, and loaded with fresh cranberries, this Cranberry Orange Loaf is the perfect option for breakfast, dessert, or an afternoon snack!
prep time15 minutes
cook time1 hour
total time1 hour 15 minutes
servings12 slices
ingredients
- 1 orange
- ½ cup butter
- ¾ cup sugar
- 2 eggs room temperature
- ½ cup light cream or milk
- 1 ½ cups flour + 1 tablespoon for dusting cranberries
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ¼ cup cranberries
glaze
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- 2 tablespoons powdered sugar
- 2 tablespoons milk
instructions
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Preheat oven to 350°F. Grease & flour a 8×4 pan.
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Zest the orange and juice it to get 1 tablespoon juice. Set each aside.
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Cream sugar & butter, add in eggs and cream. Stir in 1 tablespoon orange juice.
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In a bowl, combine flour, baking powder, salt, and orange zest.
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Add dry mixture to butter mixture and stir just until combined, do not over mix.
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Set aside 2 tablespoons of cranberries for topping the bread.
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Toss remaining cranberries with 1 tablespoon flour. Remove any excess flour and fold them into the batter. Pour into the prepared pan. Top with reserved cranberries.
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Bake 50-55 minutes or until a toothpick comes out clean. Remove from pan and place on a cooling rack.
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Stir together powdered sugar and milk until smooth. Poke holes all over the loaf (I used a chopstick) and pour glaze over the loaf. Cool completely.
notes
- Avoid overmixing the batter.
- Start with room temperature ingredients!
- Measure flour correctly by spooning the flour into the measuring cup.
- Using flour to lightly coat the cranberries and keep them from sinking to the bottom of the bread.
- Check your bread at least 10 minutes early to ensure it doesn’t overcook.
nutrition information
Calories: 217 | Carbohydrates: 29g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 179mg | Potassium: 101mg | Fiber: 1g | Sugar: 15g | Vitamin A: 362IU | Vitamin C: 7mg | Calcium: 35mg | Iron: 1mg
