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.
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.
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.
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
- 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)
- 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
- 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.