Perfectly soft & moist Cranberry Orange Loaf finished with a bright orange glaze. Add this loaf to your holiday baking list! 
This recipe was originally published on November 17th, 2015 and updated on November 1st, 2016.
When is it too early to begin holiday baking? Last year I left everything until the weekend before Christmas and spent two hectic days making four types of cookies, three kinds of fudge and three homemade candies — plus two failed batches of caramels. On the 23rd I flew to my sister’s and squeezed in even more baking: two additional cookies, fudge and peanut butter cups. It was mayhem.
This year I started experimenting and planning early. I’ll probably still have a baking frenzy on the 24th, but the goal is to avoid tears and burnt sugar cookies. A practice run feels responsible — and delicious.
My warm-up was this Cranberry Orange Loaf. I meant to wait until December to share it, but it’s too good to postpone.
Light, tender and moist, this loaf is scented with fresh oranges, dotted with cranberries and finished with a sweet orange glaze. The sweetness of the orange pairs beautifully with the tart cranberries. With its soft crumb, this loaf is ideal for breakfast, an afternoon coffee break or as a homemade holiday gift. 
The bright flavor comes from orange zest and fresh orange juice combined with cranberries. Navel oranges are great for zesting because their skin is thick enough to grate easily. You can use fresh or frozen cranberries; if using frozen, do not thaw them before folding into the batter or their color may bleed.
Here are the key elements that keep this loaf tender and moist:
- Use both butter and oil. Butter delivers classic flavor while oil helps retain moisture. Using only oil can leave the loaf greasy, so the combination gives the best balance.
- Include both buttermilk and sour cream. Buttermilk helps create an exceptionally tender crumb, and sour cream protects against dryness. Together they give the loaf a luscious texture.
- Mix just until combined. Overmixing quick breads and muffins develops gluten and makes them tough. Fold the wet and dry ingredients together gently with a rubber spatula or wooden spoon — not with an electric mixer — until the batter is just combined and still slightly lumpy.
This loaf comes together quickly and bakes for roughly 50 minutes to an hour. It’s done when a toothpick inserted in the center comes out clean or with only a few dry crumbs. If the top browns too quickly near the end of baking, tent the pan with foil to prevent over-browning. After the loaf cools, whisk up a simple glaze using fresh orange juice and sifted icing sugar, then drizzle it over the loaf for a glossy, citrus finish. 
Easy, flavorful holiday baking — check!
Cranberry Orange Loaf
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Ingredients
For the Loaf
- 2 and 1/4 cups all-purpose flour, spooned and leveled
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, melted and cooled
- 3 tablespoons canola oil, or vegetable oil
- 3/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla
- 1 tablespoons fresh orange juice
- 2 tablespoons grated orange zest
- 1/2 cup sour cream, room temperature
- 1/2 cup buttermilk, room temperature
- 1 and 1/2 cup chopped cranberries, tossed with 2 teaspoons of flour; fresh or frozen
For the Glaze
- 2 tablespoons fresh orange juice
- 1 and 1/4 to 1 and 1/2 cup icing sugar, sifted
Instructions
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Preheat the oven to 350°F (175°C). Line a 9x3x5-inch loaf pan with parchment paper, or grease and flour the pan.
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In a large bowl whisk together the flour, baking powder, baking soda and salt. Set aside.
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In a separate large bowl, using a hand or stand mixer, beat the butter, oil and sugars on medium speed until combined, about 2 minutes. Add the vanilla and eggs and beat another 30 seconds.
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Turn off the mixer and stir in the fresh orange juice, orange zest and sour cream. Very carefully fold in the flour mixture until almost combined, then fold in the buttermilk and cranberries with a large wooden spoon or rubber spatula. Fold only until the batter is just combined; a few lumps are fine.
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Spoon the batter into the prepared loaf pan and bake for 50 minutes to 1 hour, or until a toothpick inserted in the center comes out clean. Allow the loaf to cool completely in the pan.
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When the loaf has cooled, whisk together the fresh orange juice and sifted icing sugar until smooth and lump-free. Remove the loaf from the pan and drizzle the glaze over the top.
Nutrition
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