This cranberry orange loaf is everything I love in a quick bread—moist, flavorful, and bursting with vibrant citrus and tart berries. It’s a festive favorite in my kitchen, especially during the holiday season, but honestly, I find myself baking it all year round. The flavors are nostalgic and bright, and the best part? It tastes even better the next day.

Why You’ll Love This Recipe

I love how simple and forgiving this recipe is. It uses pantry staples and comes together in just a few easy steps, no mixer required. The orange zest and juice give it a beautiful brightness, while the cranberries provide tart little bursts in every slice. The chopped pecans add just the right amount of crunch. Whether I’m making it for a cozy morning with coffee or wrapping it up as a gift, this loaf never fails to impress.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• all-purpose flour

• baking powder

• baking soda

• salt

• grated orange zest

• fresh cranberries

• pecans, coarsely chopped

• butter, softened

• white sugar

• large egg

• orange juice

Directions

1. I preheat the oven to 350°F (175°C) and grease and flour a 9×5-inch loaf pan.

2. In a large bowl, I whisk together the flour, baking powder, baking soda, and salt. I then stir in the orange zest, cranberries, and chopped pecans.

3. In a separate bowl, I beat the butter, sugar, and egg until smooth. I mix in the orange juice.

4. I add the dry ingredients to the wet mixture and stir until just moistened—being careful not to overmix.

5. I pour the batter into the prepared loaf pan and smooth the top.

6. I bake the loaf for about 1 hour, until it springs back when lightly touched in the center.

7. After letting it rest for 10 minutes, I turn it out onto a wire rack to cool completely before wrapping it tightly.

Servings and timing

This recipe makes 1 (9×5-inch) loaf, which I slice into 12 servings.

• Prep Time: 15 minutes

• Cook Time: 1 hour

• Cooling Time: 10 minutes

• Total Time: 1 hour 25 minutes

Variations

• Use frozen cranberries: I use them straight from the freezer without thawing. They work great and prevent too much color bleeding.

• Try different nuts: Walnuts or almonds are great substitutes for pecans.

• Skip the nuts: I’ve left them out entirely when baking for people with allergies or preferences—it’s still delicious.

• Add a glaze: A simple orange glaze made from powdered sugar and orange juice drizzled over the cooled loaf takes it to another level.

• Make mini loaves: I divide the batter into 3 mini loaf pans and reduce the bake time to about 40–45 minutes.

Storage/Reheating

Once the loaf is completely cool, I wrap it tightly in plastic wrap. It stays fresh at room temperature for up to 3 days. For longer storage, I refrigerate it for up to 5 days or freeze it for up to 3 months. I wrap individual slices for freezing so I can thaw and reheat them as needed—just a few seconds in the microwave brings them right back to life.

FAQs

Can I use dried cranberries instead of fresh?

Yes, I soak dried cranberries in hot orange juice for a few minutes to plump them up. It softens them and infuses extra flavor into the loaf.

Can I make this loaf in advance?

Absolutely. In fact, I think it tastes even better the next day. The flavors meld beautifully overnight.

How do I keep the loaf from being too dry?

I make sure not to overmix the batter and check the loaf for doneness at the 55-minute mark. Letting it cool completely before wrapping also helps retain moisture.

What kind of orange juice should I use?

I use fresh-squeezed if I have it on hand, but store-bought orange juice works just as well.

How do I prevent cranberries from sinking?

I toss the cranberries in a tablespoon of flour before folding them into the batter. This helps suspend them evenly throughout the loaf.

Conclusion

This cranberry orange loaf is one of those timeless recipes I keep coming back to. It’s simple, delicious, and incredibly versatile. Whether I’m baking it as a holiday gift or slicing it for a quick breakfast, it always hits the spot. The balance of sweet, tart, and nutty flavors is just right—and with how easy it is to make, it’s no wonder this loaf is a year-round staple in my kitchen.