Cranberry Orange Loaf

This cranberry orange loaf is a bright, citrusy quick bread bursting with juicy cranberries and warm, comforting flavor in every slice.

The combination of sweet orange and tart cranberries creates a perfectly balanced loaf that feels both refreshing and indulgent.

With a tender crumb and subtle crunch from pecans, this loaf is as satisfying for breakfast as it is for dessert.

What makes this recipe truly special is how the flavors deepen over time—making it even more delicious the next day.

Whether you’re baking for the holidays, gifting to friends, or simply enjoying a cozy treat with coffee, this loaf delivers consistent, bakery-quality results with minimal effort.

Prep Time: 15 mins
Cook Time: 1 hr
Additional Time: 10 mins
Total Time: 1 hr 25 mins
Servings: 12
Yield: 1 (9×5-inch) loaf

Ingredients

  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups fresh cranberries
  • ½ cup pecans, coarsely chopped
  • 1 tablespoon grated orange zest
  • 1 cup white sugar
  • ¼ cup butter, softened
  • 1 large egg
  • ¾ cup orange juice

Directions

  1. Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×5-inch loaf pan.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. Stir in the cranberries, chopped pecans, and orange zest until evenly distributed.
  4. In a separate bowl, beat together the sugar, softened butter, and egg until smooth and creamy.
  5. Mix in the orange juice until fully incorporated.
  6. Gradually add the dry ingredients to the wet mixture, stirring just until combined. Do not overmix.
  7. Pour the batter into the prepared loaf pan and spread evenly.
  8. Bake for about 1 hour, or until the top springs back lightly when touched and a toothpick inserted in the center comes out clean.
  9. Allow the loaf to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing.

Chefs Notes

  • For extra flavor, lightly toast the pecans before adding them to the batter.
  • This loaf tastes even better the next day as the flavors meld and intensify.
  • To make a simple glaze, whisk together 1 cup confectioners’ sugar with 2 tablespoons of orange juice until smooth, then drizzle over the cooled loaf.
  • If using frozen cranberries, do not thaw before adding to prevent excess moisture.
  • Store tightly wrapped at room temperature for up to 3 days or refrigerate for longer freshness.
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