Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 1/4 cups (156 g) all-purpose flour, plus 1 tsp for cranberries
- 3/4 cup (105 g) fine yellow cornmeal
- 3/4 cup (150 g) granulated sugar
- 1 1/2 tsp baking powder; 1/2 tsp baking soda; 3/4 tsp fine sea salt
- 2 tbsp finely grated orange zest (from 2 oranges)
- 1/2 cup (120 ml) fresh orange juice
- 3/4 cup (180 ml) buttermilk, room temp
- 2 large eggs, room temp
- 6 tbsp (85 g) unsalted butter, melted and cooled
- 2 tbsp (30 ml) neutral oil
- 1 tsp vanilla extract
- 1 cup (120 g) dried cranberries, plumped
- 2 tsp turbinado sugar (topping)
- Optional drizzle: 1/2 cup (60 g) confectioners’ sugar + 1–2 tbsp orange juice
Do This
- 1. Heat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with a parchment sling.
- 2. Plump 1 cup dried cranberries in 1/2 cup hot water + 1 tbsp orange juice for 10 minutes; drain and pat dry. Toss with 1 tsp flour.
- 3. Whisk dry: flour, cornmeal, sugar, baking powder, baking soda, salt.
- 4. Whisk wet: orange zest and juice, buttermilk, eggs, melted butter, oil, vanilla.
- 5. Combine wet into dry just until no dry pockets remain; fold in cranberries. Rest batter 5 minutes.
- 6. Fill pan, sprinkle turbinado sugar. Bake 55–65 minutes until golden and a tester comes out clean.
- 7. Cool 15 minutes, lift out. Optional: drizzle with orange icing. Cool fully, then slice.
Why You’ll Love This Recipe
- Citrus-bright loaf with real orange zest and juice in every bite.
- Rustic cornmeal crumb—tender yet pleasantly nubbly, perfect for breakfast or tea.
- Chewy, jewel-like cranberries add pops of sweetness and texture.
- Optional orange drizzle for a bakery-style finish.
Grocery List
- Produce: 2 oranges (for zest and juice)
- Dairy: Buttermilk, unsalted butter, 2 large eggs
- Pantry: All-purpose flour, fine yellow cornmeal, granulated sugar, confectioners’ sugar, dried cranberries, baking powder, baking soda, fine sea salt, vanilla extract, neutral oil, turbinado sugar
Full Ingredients
For the Loaf
- 1 1/4 cups (156 g) all-purpose flour, plus 1 teaspoon for tossing cranberries
- 3/4 cup (105 g) fine yellow cornmeal (not coarse polenta)
- 3/4 cup (150 g) granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon fine sea salt
- 2 tablespoons finely grated orange zest (from about 2 oranges)
- 1/2 cup (120 ml) fresh orange juice
- 3/4 cup (180 ml) buttermilk, room temperature
- 2 large eggs, room temperature
- 6 tablespoons (85 g) unsalted butter, melted and slightly cooled
- 2 tablespoons (30 ml) neutral oil (such as canola or grapeseed)
- 1 teaspoon vanilla extract
- 1 cup (120 g) dried cranberries, plumped and patted dry
For Soaking the Cranberries
- 1/2 cup (120 ml) hot water
- 1 tablespoon fresh orange juice (optional, boosts citrus)
For the Topping
- 2 teaspoons turbinado or demerara sugar
Optional Orange Drizzle
- 1/2 cup (60 g) confectioners’ sugar
- 1–2 tablespoons fresh orange juice, to thin
- Pinch fine sea salt
Step-by-Step Instructions
Step 1: Prep the pan and oven
Position a rack in the center of the oven and preheat to 350°F (175°C). Grease a 9×5-inch loaf pan, then line it with a parchment paper sling, leaving overhang on the long sides for easy removal. Lightly grease the parchment as well.
Step 2: Plump the cranberries
Place the dried cranberries in a heatproof bowl. Pour over the hot water and 1 tablespoon orange juice. Let sit for 10 minutes to plump. Drain thoroughly and pat dry with paper towels. Toss with 1 teaspoon of the measured flour to help keep them suspended in the batter. Set aside.
Step 3: Zest and juice the oranges
Finely zest the oranges to yield 2 tablespoons zest. Juice them to measure 1/2 cup (120 ml) juice for the batter, plus an extra 1–2 tablespoons if you plan to make the drizzle.
Step 4: Mix the dry ingredients
In a large bowl, whisk together the flour, cornmeal, granulated sugar, baking powder, baking soda, and salt until evenly combined. Whisk in the orange zest to distribute it through the dry mixture.
Step 5: Mix the wet ingredients
In a medium bowl or large measuring jug, whisk the orange juice, buttermilk, eggs, melted butter, neutral oil, and vanilla until smooth and well combined. The butter should be cool enough that it does not scramble the eggs.
Step 6: Combine and rest the batter
Pour the wet mixture into the dry ingredients. Stir with a spatula just until no dry pockets remain; a few small lumps are okay. Gently fold in the floured cranberries. Let the batter rest for 5 minutes to hydrate the cornmeal—this improves the rustic yet tender crumb.
Step 7: Fill, bake, and test for doneness
Scrape the batter into the prepared pan, smooth the top, and sprinkle evenly with the turbinado sugar. Bake for 55–65 minutes, until the top is deep golden and a toothpick inserted in the center comes out clean or with a few moist crumbs (an instant-read thermometer should read 200–205°F/93–96°C). If the top is browning too quickly, tent loosely with foil after 45 minutes.
Step 8: Cool, glaze, slice
Cool the loaf in the pan for 15 minutes, then lift it out to a wire rack. For the optional orange drizzle, whisk confectioners’ sugar with 1–2 tablespoons orange juice and a pinch of salt until thick but pourable. Drizzle over the warm loaf and let set. Cool completely before slicing with a serrated knife. Serve plain or with a pat of butter.
Pro Tips
- Use fine or medium cornmeal for a tender crumb; coarse grinds can make the loaf gritty.
- Weigh ingredients if possible for accuracy, especially flour and cornmeal.
- Room-temperature eggs and buttermilk help the batter emulsify and rise evenly.
- Letting the batter rest 5 minutes hydrates the cornmeal and prevents a crumbly slice.
- Check doneness early at 55 minutes; ovens vary. The internal temp should be 200–205°F.
Variations
- Orange-Cardamom: Add 1/2 teaspoon ground cardamom to the dry ingredients.
- Orange-Rosemary: Finely chop 2 teaspoons fresh rosemary and fold in with the cranberries.
- Lemon-Blueberry: Swap orange zest/juice for lemon, and use 1 cup fresh blueberries (tossed with 1 teaspoon flour).
Storage & Make-Ahead
Store cooled loaf tightly wrapped at room temperature for up to 3 days. For longer storage, wrap slices individually and freeze up to 2 months; thaw at room temperature or warm in a low oven. The cranberries can be plumped up to 24 hours ahead—drain well and refrigerate covered. The orange drizzle can be made 2 days ahead and kept covered in the refrigerator; thin with a few drops of juice if needed before drizzling.
Nutrition (per serving)
Approximate per slice (1/10 of loaf): 310 calories (about 340 with drizzle), 14 g fat, 46 g carbohydrates, 5 g protein, 2 g fiber, 260 mg sodium. Values are estimates and will vary with brands and glaze use.
