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Cranberry Orange Loaf

This bright and tender cranberry orange loaf is packed with tart fresh cranberries, citrusy orange zest, and crunchy pecans. Moist and flavorful, it tastes even better the next day, making it a perfect make-ahead treat for breakfast, brunch, or holiday gatherings.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Rest Time (Overnight) 8 hours
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Baked Goods, Breakfast, Brunch, Dessert, Holiday Treats
Cuisine: American
Calories: 260
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 1 tbsp orange zest
  • 1 1/2 cups fresh cranberries
  • 1/2 cup pecans toasted and chopped
  • 1/4 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1 egg large
  • 3/4 cup orange juice
  • 1 tsp vanilla extract optional

Method
 

  1. Preheat oven to 350°F and prepare a 9x5-inch loaf pan with butter and flour.
  2. Whisk flour, baking powder, baking soda, and salt. Fold in orange zest, cranberries, and pecans.
  3. In another bowl, cream butter and sugar until light. Add egg and vanilla, then mix in orange juice.
  4. Gently mix dry ingredients into wet until just combined.
  5. Pour batter into pan and smooth the top.
  6. Bake for about 60 minutes until a toothpick comes out clean.
  7. Cool for 10 minutes in the pan, then transfer to a rack to cool completely.
  8. Wrap and let rest overnight for best flavor before slicing.

Notes

This loaf improves in flavor after resting overnight. Avoid overmixing to keep the crumb soft and tender.