Moist Cranberry Orange Breakfast Loaf

Quick Recipe Version (TL;DR)

• Yield: 1 loaf, 10 slices
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 2 hours 15 minutes, including cooling

Quick Ingredients

• 2 cups all-purpose flour, spooned and leveled
• 3/4 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon fine salt
• 1/4 teaspoon baking soda
• 1 tablespoon finely grated orange zest
• 1/2 cup fresh orange juice
• 1/2 cup sour cream or plain Greek yogurt, room temperature
• 2 large eggs, room temperature
• 1/3 cup neutral oil, such as canola, vegetable, or avocado oil
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups fresh or frozen cranberries, coarsely chopped if large
• 1 tablespoon all-purpose flour, for tossing cranberries
• Optional glaze: 3/4 cup powdered sugar, 1 to 2 tablespoons orange juice, 1/2 teaspoon orange zest, pinch of salt

Do This

• 1. Heat oven to 350 degrees F. Grease and line a 9-by-5-inch loaf pan with parchment paper.
• 2. Whisk flour, sugar, baking powder, salt, baking soda, and orange zest in a large bowl.
• 3. Whisk orange juice, sour cream, eggs, oil, and vanilla in a separate bowl until smooth.
• 4. Toss cranberries with 1 tablespoon flour, then fold wet ingredients into dry ingredients just until combined. Fold in cranberries.
• 5. Spread batter in the pan and bake for 55 to 65 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
• 6. Cool in the pan for 15 minutes, then transfer to a wire rack and cool at least 45 minutes more.
• 7. Whisk optional orange glaze and drizzle over the cooled loaf before slicing.

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Why You’ll Love This Recipe

• Bright and fresh: Real orange zest and juice give the loaf a sunny citrus flavor that tastes lovely with morning coffee.
• Moist, tender crumb: Sour cream or Greek yogurt keeps the quick bread soft without making it feel heavy.
• Beautiful tart cranberry pockets: Fresh or frozen cranberries bake into ruby-red bursts that balance the sweetness.
• Make-ahead friendly: The loaf slices neatly, travels well, and tastes even better the next day.

Grocery List

• Produce: 1 large orange, 1 1/2 cups fresh or frozen cranberries
• Dairy: 1/2 cup sour cream or plain Greek yogurt, 2 large eggs
• Pantry: All-purpose flour, granulated sugar, baking powder, fine salt, baking soda, neutral oil, vanilla extract, powdered sugar for optional glaze

Full Ingredients

For the Cranberry Orange Loaf

• 2 cups all-purpose flour, spooned and leveled, plus 1 tablespoon for tossing the cranberries
• 3/4 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon fine salt
• 1/4 teaspoon baking soda
• 1 tablespoon finely grated orange zest, from 1 large orange
• 1/2 cup fresh orange juice, from 1 to 2 oranges
• 1/2 cup sour cream or plain Greek yogurt, room temperature
• 2 large eggs, room temperature
• 1/3 cup neutral oil, such as canola, vegetable, or avocado oil
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups fresh or frozen cranberries, coarsely chopped if very large

For the Optional Orange Glaze

• 3/4 cup powdered sugar, sifted if lumpy
• 1 tablespoon fresh orange juice, plus 1 teaspoon at a time as needed
• 1/2 teaspoon finely grated orange zest
• Pinch of fine salt

For the Pan

• 1 teaspoon neutral oil, softened butter, or baking spray, for greasing
• 1 strip parchment paper, cut to fit a 9-by-5-inch loaf pan with overhang on two long sides

Step-by-Step Instructions

Step 1: Prepare the pan and heat the oven

Place a rack in the center of the oven and heat the oven to 350 degrees F. Grease a 9-by-5-inch loaf pan, then line it with parchment paper so the paper hangs over the two long sides. This parchment “sling” makes it much easier to lift the tender loaf out of the pan after baking.

Step 2: Zest and juice the orange

Finely grate the orange zest before juicing the fruit. You will need 1 tablespoon orange zest for the batter and 1/2 teaspoon orange zest for the optional glaze. Juice the orange until you have 1/2 cup fresh orange juice for the batter, plus a little extra if you plan to make the glaze. If your orange is not very juicy, use a second orange to reach the full amount.

Step 3: Mix the dry ingredients

In a large mixing bowl, whisk together 2 cups all-purpose flour, 3/4 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon fine salt, and 1/4 teaspoon baking soda. Add 1 tablespoon orange zest and rub it into the dry mixture with your fingertips for 15 to 20 seconds. This helps release the fragrant orange oils and gives the whole loaf a brighter citrus flavor.

Step 4: Mix the wet ingredients

In a medium bowl, whisk together 1/2 cup fresh orange juice, 1/2 cup sour cream or plain Greek yogurt, 2 large eggs, 1/3 cup neutral oil, and 1 1/2 teaspoons vanilla extract. Whisk until the eggs are fully blended and the mixture looks smooth. Room-temperature sour cream and eggs blend more easily and help the loaf bake evenly.

Step 5: Coat the cranberries

Place 1 1/2 cups cranberries in a small bowl and toss them with 1 tablespoon all-purpose flour. This light coating helps keep the berries suspended in the batter instead of sinking to the bottom. If using frozen cranberries, do not thaw them; add them straight from the freezer. If some cranberries are very large, cut them in half so the tart fruit is nicely distributed throughout the loaf.

Step 6: Combine the batter gently

Pour the wet ingredients into the bowl with the dry ingredients. Use a flexible spatula to fold the mixture together just until no large dry streaks remain. The batter will be thick and slightly lumpy, which is exactly what you want for a tender quick bread. Fold in the flour-coated cranberries with just a few gentle strokes. Avoid overmixing, as too much stirring can make the loaf dense or tough.

Step 7: Fill the pan and bake

Scrape the batter into the prepared loaf pan and smooth the top. For a bakery-style look, you can scatter a few extra cranberries or a light pinch of sugar over the top, if desired. Bake at 350 degrees F for 55 to 65 minutes, or until the top is golden, the center springs back lightly when touched, and a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top is browning too quickly after 40 minutes, tent it loosely with aluminum foil and continue baking until the center is done.

Step 8: Cool the loaf properly

Let the loaf cool in the pan for 15 minutes. Use the parchment overhang to carefully lift it from the pan, then transfer it to a wire rack. Cool for at least 45 minutes before glazing or slicing. This resting time allows the crumb to set, so the slices stay neat and moist instead of crumbling.

Step 9: Add the optional orange glaze

For the glaze, whisk together 3/4 cup powdered sugar, 1 tablespoon fresh orange juice, 1/2 teaspoon orange zest, and a pinch of fine salt. Add more orange juice, 1 teaspoon at a time, until the glaze is thick but pourable. Drizzle it over the fully cooled loaf and let it set for 10 to 15 minutes before slicing. For a less sweet breakfast loaf, skip the glaze or use only a thin drizzle.

Pro Tips

• Measure flour gently: Spoon the flour into the measuring cup and level it off with a knife. Scooping directly from the bag can pack in too much flour and make the loaf dry.
• Do not overmix: Quick bread batter should be folded just until combined. A few tiny lumps are better than a tough loaf.
• Use fresh zest: The orange zest carries most of the citrus aroma, so do not skip it. Zest only the bright orange outer layer, not the bitter white pith.
• Check the center: Because cranberries release moisture as they bake, the loaf may look done before the middle is fully set. Test in the center, not near the edges.
• Let it cool before slicing: Warm quick bread is tempting, but cooling helps the crumb firm up and gives you clean, pretty slices.

Variations

• Cranberry orange walnut loaf: Fold in 1/2 cup chopped toasted walnuts or pecans with the cranberries for crunch and a cozy bakery-style flavor.
• Lemon cranberry loaf: Replace the orange zest and juice with lemon zest and lemon juice for a sharper, brighter version. Use 2 teaspoons lemon zest instead of 1 tablespoon orange zest.
• Whole wheat option: Replace 1/2 cup of the all-purpose flour with white whole wheat flour for a slightly nuttier breakfast loaf while keeping the crumb tender.

Storage & Make-Ahead

Store the cooled cranberry orange breakfast loaf tightly wrapped at room temperature for up to 3 days. For longer storage, refrigerate it for up to 5 days; let slices come to room temperature or warm them gently before serving. To freeze, wrap the whole loaf or individual slices in plastic wrap, then place in a freezer-safe bag or container for up to 3 months. Thaw overnight in the refrigerator or at room temperature for about 1 hour per slice. For the freshest presentation, freeze the loaf unglazed and add the orange glaze after thawing.

Nutrition (per serving)

Approximate nutrition per slice, based on 10 slices and including the optional glaze: 295 calories, 5 g protein, 48 g carbohydrates, 2 g fiber, 27 g sugar, 10 g fat, 2 g saturated fat, 45 mg cholesterol, and 235 mg sodium. Nutrition will vary depending on the exact yogurt or sour cream used and how much glaze is added.