Desserts · Vegetarian · Fall · Make ahead · Baking

Cranberry Orange Loaf

Name: Cranberry Orange Loaf
Prep time: 20 min
Cook time: 60 min
Total time: 105 min
Yield: 10 slices
Ingredients: 113 g unsalted butter, softened, plus more for the pan; ¾ cup granulated sugar; 1 large orange, finely zested; ½ tsp fine salt; 1 ¾ cups all-purpose flour, spooned and levelled; 1 tsp baking powder; 3 large eggs, at room temperature; ½ cup milk, at room temperature; 2 tsp vanilla extract; 1 cup fresh or frozen cranberries, roughly chopped; ¾ cup icing sugar; 1 tbsp fresh orange juice, plus a few drops if needed

Fresh orange zest and tart cranberries brighten this tender butter loaf. Let it cool fully before adding the simple orange glaze and slicing it into ten portions.

Edited by Tasty Recipes editorial team

Published 2026-09-19

1 hr 45 minMakes 10 slices

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Sliced glazed cranberry orange loaf with visible cranberries and orange zest on a cream plate

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How to make Cranberry Orange Loaf

Timing breakdown · 3 timed stages

Allow about 20 minutes to prepare, 55 to 60 minutes to bake, 10 minutes in the pan and at least 15 minutes on a rack before glazing. Let the loaf cool completely before slicing; a warm kitchen may require more time.

Preparation: 20 min
Cooking: 60 min

Preparation / waiting Step 2: 3 to 5 minutes
Baking Step 5: 55 to 60 minutes
Preparation / waiting Step 5: 10 minutes

Durations are taken from the method and may overlap. Some preparation steps are not timed. Optional stages are separate from the main meal.

01
Heat the oven to 175°C (350°F). Lightly butter the loaf pan and line it with parchment, leaving an overhang on the long sides. Whisk the flour and baking powder in a bowl.
02
Beat the softened butter, granulated sugar, orange zest and salt on medium speed for 3 to 5 minutes, scraping the bowl once, until pale and fluffy.
03
In a second bowl, whisk the eggs, milk and vanilla. With the mixer on low, add the flour mixture to the butter mixture in three additions, alternating with the egg mixture in two additions. Mix only until each addition is nearly combined.
04
Fold in the chopped cranberries with a flexible spatula. Do not taste the raw batter. Scrape it into the prepared pan and level the top.
05
Bake for 55 to 60 minutes, until the loaf is golden and a tester inserted in the centre comes out clean. If the top browns before the centre is ready, loosely tent it with foil. Set the pan on a rack for 10 minutes, then lift out the loaf and cool completely on the rack.
06
For the glaze, stir the icing sugar and orange juice until smooth and thick enough to drizzle. Add only a few drops of juice if it needs thinning. Spoon over the cooled loaf and let the glaze set before cutting into ten slices.
07
Store the loaf covered at room temperature for up to 2 days or refrigerate for up to 5 days. For longer storage, freeze the unglazed loaf or individual slices in airtight wrapping for up to 2 months; thaw before glazing.

Recipe questions

Can I use frozen cranberries?

Yes. Use the same measured amount and chop them while still frozen. Fold them into the batter without thawing; the loaf may need the full bake time.

Can I use a larger loaf pan?

A larger pan makes a shallower loaf and changes the bake time. This recipe is written for a 21 x 11 cm (8½ x 4½-inch) pan; begin checking earlier only if you knowingly change the pan.

How do I know the loaf is baked through?

The top should be golden and a thin tester inserted in the centre should come out clean. If wet batter remains, continue baking in short intervals and protect the top loosely with foil if needed.

Why must the loaf cool before glazing?

Glaze runs off a warm loaf and the crumb can compress when sliced too soon. Cool the loaf completely on a rack, then drizzle and let the glaze set.

Can I make it ahead?

Yes. Bake and cool the loaf a day ahead, then keep it covered. For the neatest finish, add the glaze after the loaf has cooled and before serving.

Cooking & storage

Use the recipe’s specific storage directions when provided. Read the food storage guide for chilling and reheating food, and the measures guide before changing portions or ingredients.

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Adapted from Molly Marzalek-Kelly at King Arthur Baking. The source proportions, pan size and bake range are retained; these instructions add metric cues, raw-batter caution and detailed storage guidance.

Adapted from Molly Marzalek-Kelly at King Arthur Baking.

Additional guidance: Foodland Ontario: seasonal availability guide · FDA: handling flour safely