This one-bowl, easy cranberry orange loaf uses just one large orange and can use fresh or frozen cranberries. No mixer needed!
I’ve said before that cranberry and orange might just be my absolute favourite flavour combination. It’s little wonder then that I have a super easy and delicious recipe for a Cranberry Orange Loaf :)
With citrus season here and a freezer full of cranberries, this loaf is in regular rotation here. It’s great to have on the counter or it makes a great, from the kitchen gift.
This quick bread loaf is made in just one bowl, with no mixer needed!
I love the texture of this loaf. It’s moist, buttery, lightly sweet and just a bit crumbly, in all the right ways. And it’s chock full of cranberries, which is always a good thing in my books. On top, is a sweet glaze, to balance the tart cranberries.
Ingredient Notes
Butter: You can use salted or unsalted butter here. It’s a fairly small quantity, but if you are using salted butter, you could reduce the amount of added salt just slightly.
Orange: The recipe is intended to start with one large, fresh orange, from which you will take the zest and then juice. Measure out the juice from that one orange, and then top up with water to 3/4 cup. You can use any kind of orange, but a large, Naval orange would be the most usual kind to use here. Other oranges are likely to be smaller in size, in which case you may wish to use two smaller oranges here. The amount of juice that you get from oranges should be somewhere around 1/2 cup.
Cranberries: You can use fresh or frozen cranberries here. If using frozen, no need to thaw them. Just add to the batter frozen. You can use anywhere from 1 cup to 1 1/2 cups, depending on how much you like cranberries :) I used 1 1/2 cups of whole cranberries here.
Cook’s Notes
Note that you will want your butter to be cold from the fridge. To incorporate the cold butter with the flour mixture, I like to just use my fingertips, rubbing/breaking up the cold butter into the flour until I have an even, crumbly mixture with no large chunks of butter.
Be sure you are measuring your flour using the “Stir, Spoon and Level” method, for most accuracy and best results. That basically means …
1. Stir the flour in the container.
2. Use a large spoon to spoon the flour into a 1 cup dry measuring cup (generally metal or plastic cups), overfilling/allowing the flour to form a mound on top of the measuring cup then
3. Run the back, flat edge of a knife evenly across the top of the measuring cup, allowing the excess to fall back into your flour container.
You never want to scoop flour directly out of the flour bag, as it is quite compacted and you will end up adding more flour to your recipe that actually called for.
Top Tip! Note that the recipe specified that the egg be “well beaten” before adding to the other liquid ingredients. This is because we want to stir the batter as little as possible after combining the wet and dry ingredients. If the egg isn’t beaten beforehand, you would have to do a lot more stirring to mix it in. Pre-beating it prevents over-mixing.
Storage Notes
Stores well, loosely wrapped and stored at room temperature for up to 2 days. To freeze, wrap well and freeze for up to 3 weeks.
More Easy Loaf Recipes You Might Like …
Easy One-Bowl Cranberry Orange Loaf
Ingredients
Batter:
- 2 cups all purpose flour
- 1 cup white granulated sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1/4 cup butter cold, salted or unsalted
- Zest of 1 orange
- 3/4 cup orange juice *See Notes
- 1 large egg well beaten before adding **See Notes
- 1 - 1 1/2 cup raw cranberries whole or chopped, fresh or frozen (unthawed)
Glaze:
- 1 cup icing/confectioners' sugar
- 1 Tbsp freshly squeezed orange juice or water, if you don't have any more oranges
- 1/4 tsp orange zest optional
Instructions
- Preheat oven to 350F (not fan assisted), with rack in the centre of the oven. Grease a 9x5-inch loaf pan and set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Cut butter into 4 pieces and add to the dry ingredients. Using your fingertips, rub the cold butter into the flour mixture, breaking it up as you go, until you have an evenly crumbly mixture resembling corn meal.
- Remove the zest from In a 2-cup measuring cup, combine the orange juice, orange zest and well beaten egg. Pour the orange juice mixture all at once into the dry ingredients. Using a wooden spoon, mix together just enough to dampen all the flour. Gently stir in the cranberries.
- Spoon batter into a greased 9x5-inch loaf pan and bake in preheated oven for about 1 hour, or until a tester inserted in the centre comes out clean. Allow to cool in the pan for 10 minutes, then run a knife around the side of the pan and turn out/remove from pan and allow to cool completely on a cooling rack.
- Prepare glaze by stirring together the glaze ingredients until smooth. Place a piece of waxed paper or paper towel under the cooling rack to catch drips, then spoon the glaze over the cooled loaf, spooning it onto the top and letting it run down the side. Allow to stand until it sets before slicing.
Maria J says
Hi Jennifer. I am looking forward to making this today. One comment though, point #3 on the directions seems to be a little muddled. Is it just asking to remove the zest before juicing or is that implied because you ask for zest in the ingredients? Thanks.
Jennifer says
Hi Maria, It’s just my way of reminding people to take the zest off BEFORE juicing the orange, as it is something I forget to do more often than I care to admit. And trying to get zest off an already juiced orange is not a fun process :)
Gayle says
This bread is delicious! The flavor combination is one of our favorites, and the bread baked up beautifully…so moist! I was wondering about using honey instead of white sugar, or a combination of the two, but I know it could throw off measurements a bit. Any suggestions?
Thank you for sharing your wonderful recipes <3
Jennifer says
So glad to hear, Gayle :) Thanks! As for the honey, I have no experience swapping out honey for white sugar in baking recipes. I’m not always fond of the additional flavour that honey adds, even if it’s mild honey. Are you looking for that flavour specifically or just using a less processed type of sugar? My inclination would be to look at reducing the white sugar first. I feel like you could go down to 3/4 cup without issue. From there, maybe try 1/2 cup white sugar with 2-3 Tbsp honey? Any more honey than that and you probably need to adjust the added liquids somehow. Again, no experience here. It would definitely be a trial and error thing :)
randi says
Hi Jennifer, Just letting you know that I made it yesterday with the leftover cranberry sauce and it worked beautifully. I spooned in a layer of batter then spooned in some blobs of sauce and repeated then finished with the batter. This is now my husband favourite ‘cake’ which completely threw me. Sorry to change your recipe but I will be making this again with the whole cranberries. Blueberry Lemon muffins are up next! My favourite combination.
Jennifer says
So glad it worked out, Randi! And now worries about changing the recipe. Sometimes we just have stuff we need to use up :) Thanks!
Leanne says
Cranberry and orange is one of my favourite flavour combos! The texture of this loaf looks wonderful, and I bet it would be great if I snuck some chocolate chips in there too! ;)
Jennifer says
Thanks Leanne! It’s a favourite of mine, too :)
janet wappel says
Would you consider this a quick bread loaf or a cake recipe? Thank you!
Jennifer says
I’m not sure I know exactly what makes it one or the other, but it’s a loaf to the extent that it’s cooked up in a loaf pan vs. a cake pan :)
Tricia B says
This is one of my favorite flavor combinations and one of my favorite treats! Your cake looks fantastic. Pinned ;)
Jennifer says
Thanks so much, Tricia :)
Dawn - Girl Heart Food says
Cranberry and orange is such a delicious combo! I’d love a huge slice of this right now with my morning coffee :)
Jennifer says
Thanks so much, Dawn :)
Lucy says
Loved this recipe!!. It is wonderful for breakfast with eggs, sausage…etc.
Hope some day that you make a book for us all of your wonderful recipes.
Jennifer says
So glad you enjoyed it, Lucy! Thanks so much :)
Mary Ann | The Beach House Kitchen says
One of my favorite flavor combinations Jennifer. So refreshing. I’m thinking this is perfect for my Saturday morning baking plans!
Jennifer says
Thanks Mary Ann! Enjoy :)
randi says
Hello,
Do you think it would work if I used some leftover cranberry sauce I made a week ago instead of the whole berries or would it make the batter too heavy/wet? Maybe spooning it into the pan alternating with the batter? I have more berries in the freezer otherwise. I have been craving cranberries lately.
Thanks!
Jennifer says
Hi Randi and I think I’d give it a go if you have some sauce you need to use. I would dollop it in with the batter as you mention. Let me know how it works out!