Cranberry Loaf with Orange Glaze


A delicious, easy and festive cranberry loaf perfect for the holidays! I love this recipe because it is a 2 bowl recipe (wet and dry) no need for the mixer! Adapted from an Everyday Food recipe.



  • 1/4 cup of unsalted butter or margarine, melted
  • 2 cups all-purpose flour
  • 1 cup light brown sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon coarse (kosher) salt
  • 1 large egg
  • 3/4 cup milk (whatever you have in the fridge – I had 1%)
  • 1 packed teaspoon of orange zest (zest from 1 orange)
  • 12 oz/340g bag of fresh cranberries
  • 6 tablespoons of icing sugar
  • 2 teaspoons of freshly squeezed orange juice and any leftover zest (1/4 tsp)



  1. Preheat the oven to 350 degrees.
  2. Prepare a 9 x 5 loaf pan by buttering and flouring the pan. Set aside.
  3. In a large bowl combine flour, brown sugar, baking powder, baking soda, and salt and stir with a whisk.
  4. In another bowl combine melted butter, egg, milk and orange zest and mix well with the whisk.
  5. Mix wet ingredients into dry and fold together until fully incorporated (don’t overmix). Fold in the cranberries.
  6. Transfer batter to loaf pan and bake for 1 hour and 15 minutes to 1 hour and 30 minutes. Test for doneness with a toothpick.
  7. Remove from oven and let rest for 15 minutes. After 15 minutes turn loaf out from pan and let cool.
  8. Finish loaf with an orange glaze by mixing the 6 tablespoons of icing sugar with orange juice and zest and drizzling over the loaf.



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