Can I make Cranberry Orange Loaf ahead of time?

Yes! Cranberry Orange Loaf actually tastes better the next day as the flavors meld and intensify. Once fully cooled, wrap it tightly in plastic wrap or foil. It will stay fresh for up to 3 days at room temperature or up to 5 days in the refrigerator. For longer storage, freeze the loaf or individual slices for up to 3 months.

Can I use dried cranberries instead of fresh ones?

Absolutely. If you're using dried cranberries , soak them in warm water or orange juice for 10–15 minutes to plump them up before folding them into the batter. This helps maintain the moist texture of the loaf and mimics the juicy burst you get from fresh cranberries.

What type of orange juice is best for this recipe?

Freshly squeezed orange juice is best for the most vibrant citrus flavor. Bottled juice can work in a pinch, but avoid juices with added sugar or concentrate, as they may alter the sweetness balance. If you're zesting the orange, use the same one for the juice to maximize flavor and reduce waste.

Cranberry Orange Loaf – Best Festive Bread Recipe

Name: Cranberry Orange Loaf
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 cups all-purpose flour: provides the structure for the loaf; 1 1/2 teaspoons baking powder: leavens the bread for a light texture; 1/2 teaspoon baking soda: reacts with orange juice for rise; 1/2 teaspoon salt: enhances overall flavor; 1 tablespoon orange zest: adds vibrant citrus aroma; 1 cup fresh cranberries: provide tart bursts of flavor; 1/2 cup chopped pecans: add crunchy texture and nutty richness; 1/4 cup unsalted butter, softened: adds moisture and richness; 1 cup granulated sugar: sweetens and helps with crust formation; 1 large egg: binds the ingredients; 3/4 cup fresh orange juice: keeps the loaf moist and flavorful

Description

This Cranberry Orange Loaf is a moist, zesty quick bread filled with tart cranberries, crunchy pecans, and fresh orange flavor. Perfect for holiday gifting, brunches, or cozy mornings with a hot beverage.

Ingredients

Scale

2 cups all-purpose flour: provides the structure for the loaf
1 1/2 teaspoons baking powder: leavens the bread for a light texture
1/2 teaspoon baking soda: reacts with orange juice for rise
1/2 teaspoon salt: enhances overall flavor
1 tablespoon orange zest: adds vibrant citrus aroma
1 cup fresh cranberries: provide tart bursts of flavor
1/2 cup chopped pecans: add crunchy texture and nutty richness
1/4 cup unsalted butter, softened: adds moisture and richness
1 cup granulated sugar: sweetens and helps with crust formation
1 large egg: binds the ingredients
3/4 cup fresh orange juice: keeps the loaf moist and flavorful

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Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
Stir in orange zest, cranberries, and chopped pecans until evenly distributed. Set aside.
In a separate large bowl, cream together the butter, sugar, and egg until smooth and fluffy.
Stir in the fresh orange juice until well combined.
Gradually add the flour mixture to the wet mixture, stirring until just moistened. Do not overmix.
Pour the batter into the prepared loaf pan and smooth the top.
Bake in the preheated oven for about 60 minutes or until the top springs back when lightly touched and a toothpick comes out clean.
Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Wrap the fully cooled loaf in plastic wrap for storage or gifting.

Notes

Use frozen cranberries if fresh are not available—no need to thaw.
Soak dried cranberries in warm juice if using as a substitute.
The loaf tastes better the next day after flavors meld.
Double the recipe and freeze one loaf for later.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Quick Breads
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/10 of loaf)
Calories: 240
Sugar: 18g
Sodium: 180mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 2g
Protein: 3g
Cholesterol: 25mg