Cranberry Orange Loaf

Cranberry Orange Loaf

582 Reviews 44 Pics
  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 25 m
Recipe by  Carol

“This is an excellent flavor to choose from. Orange and cranberry flavors will be sure to put you in the holiday spirit. It tastes even better the next day.”

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Adjust Servings

Original recipe yields 1 - 9x5 inch loaf



  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan. Whisk together flour, baking powder, baking soda, and salt. Stir in orange zest, cranberries, and pecans. Set aside.
  2. In a large bowl, cream together margarine, sugar, and egg until smooth. Stir in orange juice. Beat in flour mixture until just moistened. Pour into prepared pan.
  3. Bake for 1 hour in the preheated oven, or until the bread springs back when lightly touched. Let stand 10 minutes, then turn out onto a wire rack to cool. Wrap in plastic when completely cool.

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Reviews (582)

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This is a delicious recipe--I poured about a 1/2 cup glaze of orange juice, powdered sugar, & vanilla over the loaf while it was still in the pan--just adds another layer of flavor to an already great mix of tart & sweet. Thanks Carol!

Miss Josey

Miss Josey

Oh My God! This is a beautiful bread, both in taste and aesthetic. I followed the suggestion of another reviewer and mixed up a simple glaze of orange juice, vanilla and confectioners sugar, drizzling it over the top while the loaf is still hot. Gives it a gorgeous shine, and an initial sweet taste with the after tart of the cranberry. If you're looking for a nice large loaf, for breakfast or afternoon tea...THIS IS THE ONE YOU'RE LOOKING FOR! I will never use any recipe but this from now on...not even Nana's!



Wow! I think I have ended my search for a cranberry bread recipe. This bread is just perfect, moist, relatively lowfat, and has lots of cranberries. I found that the recipe makes a large loaf that took a longer time to bake than specified. So, the next time I made it, I just doubled the batch and made 3 loaves and they baked perfectly. Also, a double batch uses exactly one bag of fresh/frozen cranberries. Another thing I did to improve the recipe was to drizzle the top with a powdered sugar icing (milk, vanilla, powdered sugar.) This icing hardened nicely, and the result was superb!

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Amount Per Serving (12 total)

  • Calories
  • 224 cal
  • 11%
  • Fat
  • 7.7 g
  • 12%
  • Carbs
  • 36.6 g
  • 12%
  • Protein
  • 3.3 g
  • 7%
  • Cholesterol
  • 18 mg
  • 6%
  • Sodium
  • 261 mg
  • 10%

Based on a 2,000 calorie diet



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Cranberry Orange Cookies


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Orange Loaf