Cranberry Orange Loaf Recipe – Moist & Zesty

The first time I made this cranberry orange loaf, the scent alone was enough to draw my kids out of their rooms and into the kitchen like moths to a flame. There’s just something magical about the way the bright citrus of orange mingles with the tart pop of fresh cranberries — it smells like the holidays, but tastes like something you’d crave all year. And I’ll admit, the golden-brown top with that rustic crack down the center makes me feel like I’ve got my life together. Even when I don’t.

I always bake this in late fall when I’ve inevitably overbought cranberries “just in case,” and there’s half a bottle of orange juice in the fridge staring me down. It comes together with minimal fuss — a single bowl for the dry, another for the wet, then into the oven where it bakes into a loaf that’s moist, slightly sweet, and gloriously studded with crimson cranberries and toasty pecans.

This isn’t just a quick bread. It’s a cozy, citrus-kissed hug in loaf form.

Ingredients That Bring This Cranberry Orange Loaf Recipe to Life

Each ingredient in this cranberry orange loaf has a role to play — and no, nothing’s just filler. Here’s a peek at what makes this loaf so irresistible:

• All-purpose flour – the sturdy base that holds the loaf together while keeping the crumb soft and tender.
• Baking powder & baking soda – they team up for lift and lightness, giving the bread just enough rise without going cake-y.
• Salt – a pinch sharpens the flavors and balances the sweetness.
• Fresh orange zest – this is where the magic starts; it perfumes the batter with that unmistakable citrus scent.
• Fresh cranberries – juicy, tart, and bursting with flavor; they cut through the sweetness like little gems of brightness.
• Chopped pecans – they add crunch and warmth, and honestly, the loaf feels naked without them.
• Unsalted butter – rich and creamy, it’s the fat that gives the loaf its soft, moist texture.
• Granulated sugar – just enough to sweeten without overpowering the natural fruitiness.
• Egg – binds everything and gives the loaf structure.
• Orange juice – adds moisture and reinforces the citrus notes, tying the whole thing together.

See the recipe card below for the full list of ingredients and measurements.

A Cozy Afternoon Bake: How This Cranberry Orange Loaf Comes Together

1. Get your oven ready. Preheat to 350°F and grease up your loaf pan. I like to dust mine with a little flour after greasing — it helps the loaf pop right out later, especially if you’re using a darker pan.
2. Mix the dry stuff. In a big bowl, whisk together the flour, baking powder, baking soda, and salt. Once combined, stir in the orange zest, cranberries, and pecans. I toss the berries in the flour to keep them from sinking while baking — it works like a charm.
3. Work the wet ingredients. In another bowl, beat the softened butter, sugar, and egg together until smooth and a bit fluffy. Then stir in the orange juice. Don’t worry if it looks a little curdled — that’s just the juice reacting to the butter. Totally normal.
4. Bring it all together. Gently mix the dry into the wet, stirring just until it’s moistened. No need to beat it to death. You’re looking for a lumpy, thick batter — overmixing is the enemy of a tender loaf.
5. Bake to golden perfection. Pour the batter into your prepared pan and smooth the top. Bake for about an hour — give it a light press near the center at the 55-minute mark; it should spring back slightly when it’s done. Mine’s usually perfect right at 60 minutes.
6. Cool with patience. Let the loaf sit in the pan for 10 minutes (the hardest part, trust me), then turn it out onto a wire rack. Wrap it in plastic once it’s fully cool — if it lasts that long.

Secrets to a Moist and Flavorful Cranberry Orange Loaf

How to Get That Tender, Bakery-Style Texture

Don’t skip the butter — and definitely don’t sub in oil. Butter is what gives this loaf its melt-in-your-mouth crumb. And resist the temptation to beat the batter too much once the dry hits the wet. Overworking the gluten makes it tough, and nobody wants that.

If your cranberries are frozen, don’t thaw them before baking. Toss them in frozen — they’ll hold their shape better and won’t bleed color into the batter as much.

Swap and Customize: Easy Variations to Try

Not a pecan person? Walnuts work just as well, or you can leave them out entirely. Want to turn this into a festive dessert? Add a quick orange glaze with powdered sugar and fresh juice once the loaf cools. I’ve even stirred in a few white chocolate chips when I was feeling fancy — highly recommend.

For a slightly tangier twist, use buttermilk in place of some of the orange juice. It adds a creamy note that balances the tart cranberries beautifully.

How I Serve This Cranberry Orange Loaf (And How to Store It for Later)

Cozy Serving Ideas for This Citrus-Studded Loaf

This cranberry orange loaf practically begs to be paired with a mug of hot tea. I love slicing it thick, toasting it slightly, and slathering it with salted butter or cream cheese. For brunch? Serve it alongside eggs and crispy bacon, and it’ll steal the show.

Hosting friends? Cut it into thinner slices and stack them on a platter with orange wedges and a handful of sugared cranberries for a festive, edible centerpiece.

Keeping It Fresh: Storing and Freezing Tips

Once it’s cooled completely, wrap the loaf tightly in plastic wrap — it stays moist on the counter for up to three days. If you’re making it ahead, it freezes beautifully. Just wrap in foil and pop it in a freezer bag. Let it thaw at room temp, and you’re back in business.

This is one of those bakes that somehow gets even better the next day — the flavors deepen, the texture settles into perfection, and if you sneak a slice before breakfast, I won’t judge.

A Cozy Ending to This Cranberry Orange Loaf -Kissed Bake

There’s something deeply comforting about slicing into this cranberry orange loaf while it’s still faintly warm, the citrusy aroma rising with the steam. The golden crust gives way to a soft, tangy crumb, speckled with jewel-like cranberries and crunchy pecans. It’s the kind of treat that disappears faster than you expect — especially when served with a slather of butter or a swipe of cream cheese. Whether you bake it for guests or keep it all to yourself (no judgment here), this cranberry orange loaf brings a little sunshine to the colder months. Pour a mug of something hot, cut a thick slice, and let it be your moment of calm.

FAQs about Cranberry Orange Loaf

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