Orange and Cranberry Fruit Bread

Written By Hang Nguyen

This Orange and Cranberry Loaf is a delightful fusion of citrus brightness and tart berry bursts, perfect for any time of year. With the zest of fresh orange and the tang of cranberries folded into a rich, moist batter, this loaf offers a balance of sweet and sharp flavors in every slice. Whether you’re serving it for brunch, gifting it during the holidays, or enjoying it with a cup of tea, this easy-to-make treat is sure to impress. The combination of oil and eggs ensures a tender crumb, while the orange juice infuses the loaf with a refreshing aroma that lingers long after baking.

Vanilla cupcake and vanilla buttercream


Yield:

  • Make 1 full size loaf or 2 medium size loaf pans

Supplies:

  • Mixing bowl large size or stand mixer

  • Spatula

  • Baking loaf pan

  • Baking trays

  • Silicone matt or parchment paper

  • Scale


Orange and Cranberry Fruit Bread Recipe

Ingredients:

  • 245g frozen cranberry

  • 1 large orange use zest and juice

  • 500g flour

  • 280g sugar

  • 5 eggs

  • 250ml oil

  • 10g baking powder

  • 160ml water or juice from orange juice

  • 1 tsp vanilla

  • 1/2 tsp salt




Steps:

  1. Preheat the oven to 325°F (160°C). Grease and line a loaf pan with parchment paper.

  2. Mix the wet ingredients:

  3. In a large mixing bowl, whisk together the sugar and eggs until light and frothy. Add the oil and stir to combine.

  4. Add dry ingredients:

  5. Gradually mix in the flour, baking powder, and salt until just incorporated.

  6. Add citrus and fruit:

  7. Stir in the orange zest and juice. If your orange yields little juice, supplement with water to reach 160ml total liquid. Fold in the cranberries or mixed dried fruit.

  8. Bake:

  9. Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.

  10. Cool and finish:

  11. Let the loaf cool in the pan for 10–15 minutes, then transfer to a wire rack. Dust with icing sugar or drizzle with glaze if desired.

  12. Serve or store:

  13. Slice and serve fresh, or store in the refrigerator for up to one week.

 

 

Tips:

  1. Measure ingredients accurately: use a digital scale for precise measurements

  2. Use room temperature ingredients: eggs and dairy are at room temperature for better mixing.

  3. Don’t overmix: Mix wet and dry ingredients separately and gently fold them togeter.

  4. Bake evenly : Rotate the baking pan halfway through baking for consistent results

  5. Check for doneness: Use a toothpick to check if loaf is baked through

  6. Don’t overbake: loaf is done when a toothpick inserted comes out clean or with a few moist crumbs

Citrus Glaze for Orange and Cranberry Loaf Recipe:

Ingredients:

  •  1 cup (120g) powdered sugar (icing sugar)

  • 2–3 tablespoons fresh orange juice

  • Optional: ½ teaspoon orange zest for extra flavor

Steps:

  1. In a small bowl, sift the powdered sugar to remove any lumps.

  2. Add orange juice gradually, stirring until you reach a smooth, pourable consistency.

  3. Mix in orange zest if using, for a more intense citrus kick.

  4. Once the loaf is completely cooled, drizzle the glaze over the top. Let it set for 10–15 minutes before slicing.

 

Relate topics:


Berries Charlotte

 Enjoy your Tiramisu! 

Hang Nguyen
Next

Vanilla Cupcake