Cranberry orange bread – cranberry–orange loaf cake Recipe
Cranberry orange bread is a moist, sweet-and-tart loaf cake with pieces of cranberry and orange zest, baked in a loaf tin. In the USA it often appears in autumn and winter, especially around Thanksgiving, when cranberries are the star of the table. At home it works perfectly as a coffee cake that’s easy to take to work or to a get-together with friends.
This loaf combines the freshness of orange with the tartness of cranberries in a moist, easy-to-slice cake that’s perfect for sharing. It’s simple to make, yet feels festive enough for holidays and gatherings.
Chef's tips
Use an untreated, unwaxed orange if possible, since you’re using the zest. To prevent the cranberries from sinking, you can lightly toss them in a spoonful of flour before folding into the batter.
How to serve
Serve the cranberry orange bread in thick slices, with extra orange zest sprinkled on top or a dollop of whipped cream on the side. It’s ideal on a brunch table alongside coffee, tea and fresh fruit.
Ingredients
- wheat flour - 260 g
- sugar - 150 g
- baking powder - 10 g
- salt - 2 g
- egg - 2 piece
- rapeseed oil - 80 ml
- milk - 120 ml
- orange - 1 piece
- cranberries - 150 g
- powdered sugar - 60 g
- water - 10 ml
Preparation
- Preheat the oven to 175°C (top and bottom heat). Line a loaf tin about 25 cm long with baking paper.
- Wash the orange thoroughly in warm water and dry it. Finely grate the zest (only the orange part), then squeeze the juice from half of the orange.
- In a bowl, mix the flour, sugar, baking powder and salt.
- In a second bowl, whisk the eggs with the oil, milk, orange juice and grated zest. Mix until combined.
- Pour the wet ingredients into the dry and mix with a spoon just until combined – don’t overmix, or the loaf may turn out dense.
- If using fresh or frozen cranberries, rinse and dry them (do not thaw frozen berries). If using dried cranberries, soak them in hot water for 5 minutes, then drain and pat dry.
- Gently fold the cranberries into the batter. Transfer the mixture to the loaf tin and smooth the top.
- Bake for 45–55 minutes, until the top is golden and a skewer inserted into the center comes out dry or with a few crumbs, but no wet batter.
- Remove the loaf from the oven and leave it in the tin for 10 minutes, then lift it out onto a wire rack to cool completely.
- From the powdered sugar and 1–2 tablespoons of orange juice or hot water, make a thick glaze – stir until smooth and slowly dripping from the spoon. Drizzle it over the cooled loaf and leave for a few minutes until the glaze sets slightly.
Storage
The loaf keeps well for several days if wrapped tightly at room temperature. Individual slices can be toasted lightly or warmed in the oven to refresh them, especially after freezing.
Cranberry orange bread is one of those bakes that makes the whole kitchen smell like winter holidays. I love slicing it the next day – the flavors of citrus and cranberry meld and deepen, making each slice even better than the last.
