Cranberry Orange Loaf with Vanilla Glaze
This Cranberry Orange Loaf with Vanilla Glaze is bursting with fresh citrus and tart cranberries, making a moist, tender treat perfect for any time of day!
Servings: 8 servings
Ingredients
- 1.5 cups all-purpose flour
- 1 cup fresh cranberries chopped
- 1 orange zested and juiced
- 0.5 cup granulated sugar
- 0.5 cup unsalted butter softened
- 2 large eggs
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 teaspoon vanilla extract
- 1 cup powdered sugar
- 2 tablespoons milk whole or plant-based
Instructions
- Preheat your oven to 350°F (175°C). Grease your loaf pan with butter or line it with parchment paper. Chop the cranberries, zest and juice the orange; set aside.
- Cream the softened butter with granulated sugar using an electric mixer or whisk until light and fluffy, about 3-4 minutes.
- Beat in the eggs one at a time, then stir in vanilla extract, orange zest, and orange juice.
- Whisk together flour, baking powder, baking soda, and salt in a separate bowl.
- Gradually fold the dry ingredients into the wet mixture until just combined. Fold in the chopped cranberries carefully.
- Pour batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes or until a toothpick comes out clean.
- While baking, whisk powdered sugar, milk, and a splash of vanilla extract until smooth and pourable to make the glaze.
- Cool the loaf in the pan for 10 minutes, then transfer to a cooling rack. Drizzle glaze over the slightly warm loaf.
Equipment
- Loaf pan (8x4 inches)
- Mixing Bowls
- Electric mixer or hand whisk
- Zester or fine grater
- Citrus juicer
- Spatula
- Cooling rack
Notes
- Use fresh cranberries for the best tart flavor; if using dried, reduce sugar slightly.
- Do not overmix the batter to ensure a tender, soft loaf.
- Store the loaf in an airtight container for up to 3 days or freeze (without glaze) up to 3 months.