Cranberry Orange Loaf with Vanilla Glaze

There’s something truly magical about the combination of tart cranberries and bright, zesty orange, especially when they come together in a moist, tender loaf topped with a smooth vanilla glaze. This Cranberry Orange Loaf with Vanilla Glaze is a perfect treat for breakfast, brunch, or an afternoon pick-me-up. It’s bursting with fresh flavors, easy to make, and guaranteed to become one of your go-to recipes. Whether you’re new to baking or a seasoned pro, this loaf strikes the perfect balance between sweet and tangy, with a hint of vanilla that ties everything together beautifully.

Why This Recipe is a Keeper

This Cranberry Orange Loaf with Vanilla Glaze stands out for several reasons. First, it uses fresh cranberries, which add a lovely tartness that contrasts delightfully with the sweet vanilla glaze. The orange zest and juice bring a refreshing citrus punch, brightening every bite. The texture is soft and moist, thanks to the combination of butter and eggs, while the baking powder and soda ensure it rises beautifully without becoming dense. Plus, the recipe is straightforward, requiring pantry staples and just a little fresh fruit, making it accessible for most home bakers. It’s a crowd-pleaser that works for any occasion, from a cozy family breakfast to a festive gathering. If you love the idea of a Cranberry Orange Bundt Cake but want something simpler and quicker, this loaf is a fantastic alternative.

Your Shopping Guide

• All-purpose flour (1 1/2 cups) – Make sure it’s fresh for the best rise and texture.
• Fresh cranberries (1 cup, chopped) – Look for firm, bright cranberries without blemishes.
• Orange (1, zested and juiced) – Choose a juicy, fragrant orange for maximum flavor.
• Granulated sugar (1/2 cup) – You can substitute with coconut sugar for a deeper flavor.
• Unsalted butter (1/2 cup, softened) – Softened to room temperature for easy mixing.
• Large eggs (2) – Ensure they are fresh and at room temperature.
• Baking powder (1 teaspoon) – Check the expiry date for proper rising.
• Baking soda (1/2 teaspoon) – Balances acidity and helps with leavening.
• Salt (1/4 teaspoon) – Enhances overall flavor.
• Vanilla extract (1/2 teaspoon) – Use pure vanilla for the best aroma.
• Powdered sugar (1 cup) – For the smooth vanilla glaze.
• Milk (2 tablespoons) – Whole milk or plant-based milk both work well.

Hardware & Gadgets

• Loaf pan (8×4 inches) – Ideal size for a perfectly shaped loaf.
• Mixing bowls – One large for wet ingredients, one for dry.
• Electric mixer or hand whisk – For creaming butter and sugar smoothly.
• Zester or fine grater – To zest the orange precisely.
• Citrus juicer – Optional, but makes juicing easier and less messy.
• Spatula – For folding ingredients without deflating the batter.
• Cooling rack – To cool the loaf evenly after baking.

Cranberry Orange Loaf with Vanilla Glaze in Steps

Step 1: Prep and Preheat

Preheat your oven to 350°F (175°C). Grease your loaf pan with butter or line it with parchment paper for easy removal. Chop the cranberries into smaller pieces to distribute their tart bursts evenly throughout the loaf. Zest the orange carefully, then juice it. Set both aside.

Step 2: Cream Butter and Sugar

In a large mixing bowl, use an electric mixer or whisk to cream the softened butter with the granulated sugar until light and fluffy. This process should take about 3-4 minutes and helps create a tender crumb.

Step 3: Add Eggs and Flavorings

Beat in the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract, orange zest, and orange juice. The batter will smell wonderfully citrusy at this point.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents and salt throughout the batter.

Step 5: Mix Wet and Dry Ingredients

Gradually add the dry ingredients into the wet mixture, folding gently with a spatula until just combined. Avoid overmixing to keep your loaf tender and light. Finally, fold in the chopped cranberries carefully to avoid breaking them up too much.

Step 6: Bake the Loaf

Pour the batter into your prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. The edges should be golden, and the loaf should spring back when lightly pressed.

Step 7: Prepare the Vanilla Glaze

While the loaf bakes, whisk together powdered sugar, milk, and a splash of vanilla extract until smooth and pourable. Adjust the milk or sugar to reach your desired consistency.

Step 8: Glaze and Cool

Once the loaf has cooled in the pan for about 10 minutes, transfer it to a cooling rack. Drizzle the vanilla glaze generously over the top while the loaf is still slightly warm so it seeps into the cracks beautifully.

Budget & Availability Swaps

• Fresh cranberries: If unavailable, dried cranberries can be used, but reduce sugar slightly because dried fruit is sweeter.
• Orange zest and juice: Substitute with lemon zest and juice for a different citrus twist.
• Unsalted butter: Use margarine or a neutral-flavored oil like canola if you prefer dairy-free options.
• Milk: Swap with almond milk, oat milk, or any other plant-based milk to keep things dairy-free.
• Granulated sugar: Brown sugar or coconut sugar can add a richer flavor profile.

Mistakes That Ruin Cranberry Orange Loaf with Vanilla Glaze

• Overmixing the batter: This can develop gluten and lead to a tough, dense loaf instead of a soft one.
• Using old baking powder or baking soda: Expired leavening agents will prevent the loaf from rising properly.
• Not zesting or juicing the orange properly: Missing out on the citrus components would make the loaf less flavorful.
• Baking at an incorrect temperature: Too high and the loaf can burn on the edges while remaining raw inside; too low and it won’t rise well.
• Applying glaze on a hot loaf: This can cause the glaze to melt off completely instead of setting nicely on top.

Make Ahead Like a Pro

This Cranberry Orange Loaf with Vanilla Glaze keeps beautifully for up to 3 days when stored in an airtight container at room temperature. You can also freeze the baked loaf (without the glaze) wrapped tightly in plastic wrap and foil for up to 3 months. Thaw overnight in the fridge before glazing and serving. If you want to prepare the batter ahead, keep it covered in the fridge for up to 24 hours and bake fresh the next day for best results.

Quick Q&A

Can I use frozen cranberries instead of fresh?

Yes, frozen cranberries work well. Just thaw and drain any excess liquid before chopping and adding to the batter to prevent it from becoming too wet.

Is there a way to make this loaf dairy-free?

Absolutely! Substitute the butter with a plant-based margarine or coconut oil, and use your favorite plant-based milk for the glaze.

How do I know when the loaf is done baking?

Insert a toothpick in the center of the loaf; if it comes out clean or with a few moist crumbs, it’s ready. The loaf should also spring back lightly when pressed.

Can I double this recipe? How does baking time change?

You can double the recipe and bake it in a larger pan or two loaf pans. The baking time may increase slightly, so start checking for doneness around 60 minutes.

Our Most-Loved Recipes

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• Cranberry Apple Crisp – A warm, comforting dessert featuring cranberries and apples.

Time to Try It

Now that you have the full scoop on this Cranberry Orange Loaf with Vanilla Glaze, it’s time to preheat your oven and get baking! The combination of fresh cranberries, zesty orange, and silky vanilla glaze is sure to brighten your day and impress anyone lucky enough to taste it. Serve it alongside a hot cup of tea or coffee for an irresistible treat. Happy baking!

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