A delicious and moist cranberry orange loaf, perfect for breakfast or as a snack. It features fresh cranberries and a hint of orange zest, topped with an optional orange glaze.
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Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition.
Mix in the orange juice, orange zest, sour cream (or yogurt), and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Toss the cranberries with 1 tablespoon of flour to coat them lightly. This helps prevent them from sinking to the bottom of the loaf during baking. Gently fold the coated cranberries into the batter.
Pour the batter into the prepared loaf pan, spreading it evenly.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover it with aluminum foil halfway through baking.
Allow the loaf to cool in the pan for about 10-15 minutes, then transfer it to a wire rack to cool completely.
In a small bowl, whisk together the powdered sugar and fresh orange juice until smooth. Adjust the consistency by adding more powdered sugar or orange juice as needed.
Once the loaf is completely cooled, drizzle the orange glaze over the top.
Slice and enjoy your cranberry orange loaf! Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
For a more intense orange flavor, you can add extra orange zest to the batter.
If using frozen cranberries, there's no need to thaw them before adding to the batter.
You can also add a handful of chopped nuts, such as pecans or walnuts, for added texture and flavor.
How do I make a moist cranberry orange loaf from scratch?
To make a moist cranberry orange loaf, start by creaming softened butter and granulated sugar until light and fluffy. Then, mix in eggs, fresh orange juice, orange zest, and sour cream or yogurt. Gradually add your dry ingredients, and gently fold in coated cranberries to prevent them from sinking. Bake at 350°F (175°C) for 50-60 minutes, and let it cool before adding an optional orange glaze.
Can I substitute sour cream in the cranberry orange loaf recipe?
Yes, you can substitute sour cream with plain yogurt in the cranberry orange loaf recipe. Both options will add moisture and richness to the loaf, ensuring it remains delicious and tender. You can also use a dairy-free yogurt if you're looking for a dairy-free option.
What is the best way to store leftover cranberry orange loaf?
To store leftover cranberry orange loaf, place it in an airtight container at room temperature for up to 3 days. If you want to keep it fresh for longer, you can refrigerate it for up to a week. Make sure to let it cool completely before storing to prevent moisture buildup.
What can I pair with cranberry orange loaf for breakfast or snacks?
Cranberry orange loaf pairs wonderfully with a variety of accompaniments. For breakfast, consider serving it with a dollop of cream cheese or a spread of butter. For snacks, a cup of tea or coffee complements the flavors beautifully. You can also enjoy it with a side of fresh fruit or yogurt for a balanced meal.
Can I use frozen cranberries in the cranberry orange loaf recipe?
Absolutely! You can use frozen cranberries in the cranberry orange loaf recipe. Just toss them with a tablespoon of flour before folding them into the batter. This will help prevent them from sinking during baking. There's no need to thaw them beforehand; they can go straight from the freezer into the batter.
