About the Recipe
There’s something about the pairing of citrus and berries that just feels right—especially when the temperatures drop and you're craving something bright and cozy. This Cranberry Orange Loaf delivers exactly that: a tender, buttery crumb infused with the warmth of orange zest and juice, punctuated by the tart burst of cranberries in every bite. It shares the soft elegance of my Orange Poppy Seed Loaf, but leans into bolder, wintery flavors, much like the contrast of sweetness and depth in my Chocolate Pumpkin Zebra Loaf.
If you loved the caramelized topping of my Cranberry Pecan Turnover Cake, you’ll find a similar sense of comfort here—but in a simpler, sliceable form that’s just as welcome at brunch as it is with a mug of tea. Finished with an optional citrus glaze for a little sparkle and shine, this loaf is proof that a humble bake can still feel special.
Bright and Zesty: The fresh orange zest and juice bring a burst of sunshine to every slice.
Perfectly Balanced: Tart cranberries cut through the sweetness just enough to keep it from being overly rich.
Pantry-Friendly: Uses basic ingredients you likely already have at home—with frozen cranberries as an easy seasonal staple.
Moist, Tender Crumb: Thanks to the yogurt, this loaf stays soft and luscious for days.
Versatile: Serve it as a holiday brunch treat, a midday pick-me-up, or even as a lightly sweet dessert.
What You'll Love
Can I use fresh cranberries instead of frozen? Absolutely! Fresh cranberries work perfectly. Just give them a quick rinse and dry—no need to thaw or cook them ahead of time.
Can I swap out the yogurt? Yes! Sour cream is a great substitute, or even Greek yogurt if you prefer a bit more tang.
Does the loaf need the glaze? Not at all! The glaze adds an extra citrus punch and a little sweetness, but the loaf is flavorful enough to stand on its own.
Can I make this ahead? Yes! It keeps beautifully at room temperature for 2–3 days when wrapped well, or up to a week in the fridge. It also freezes like a dream.
How sweet is it? This loaf strikes a lovely balance—it’s sweet enough for a dessert, but not overly sugary, making it just as at home on a breakfast or brunch table.
Frequently asked Questions
Ingredients
For the Loaf:
190g (1½ cups) all-purpose flour
4g (1 tsp) baking powder
3g (½ tsp) baking soda
3g (½ tsp) salt
113g (½ cup) unsalted butter, softened
200g (1 cup) granulated sugar
2 large eggs
Zest of 2 oranges
60ml (¼ cup) fresh orange juice
120g (½ cup) plain yogurt
5ml (1 tsp) vanilla extract
150g (1½ cups) frozen cranberries
For the Optional Glaze:
120g (1 cup) powdered sugar
30–45ml (2–3 tbsp) fresh orange juice
Preparation
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this dry mixture aside.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the eggs one at a time, followed by the orange zest, orange juice, yogurt, and vanilla extract.
Gradually add the dry mixture to the wet mixture, mixing until just combined. Do not overmix.
Gently fold in the frozen cranberries. They will release their juices as they bake, creating a beautiful marbled effect.
Pour the batter into the greased loaf pan and spread it out evenly.
Bake in the preheated oven for about 50-60 minutes, or until a toothpick or cake tester inserted into the center comes out clean.
Allow the loaf to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
If desired, prepare the glaze by whisking together the powdered sugar and fresh orange juice until you reach your desired consistency. Drizzle the glaze over the cooled cranberry orange loaf.
Once the glaze has set, slice and enjoy!