Cranberry Orange Loaf Recipe -
Cranberry Orange Loaf Recipe

Cranberry Orange Loaf

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 1 - 9x5 inch loaf Change Servings
  • PREP

    15 mins
  • COOK

    1 hr

    1 hr 25 mins


  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 More Reviews

Most Helpful Positive Review
Jul 21, 2006

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!

Most Helpful Critical Review
Apr 11, 2003

When I made this bread I thought the dough was a bit too stiff - more like biscotti than a quick bread, but I thought that perhaps the fresh cranberries would weep a bit during the cooking process and that the recipe accomodated for that. Turns out that I was right, it would have made great biscotti! I think I may leave out the cranberries and use it that way instead - then it will be great! The orange flavor was really nice and the texture is very coarse - perfect for biscotti, but not great for a fruit bread.

Dec 18, 2007

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!

Dec 14, 2003

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!

Jan 23, 2005

This is an awesome recipe. I cut my cranberries in half, did a double batch, & baked it in 3 loaf pans, as suggested by one of the reviewers, since my oven seems to be a little slow. My 3 loaves were done in 55 minutes. The flavor while still warm is amazing & it is still great after it cools. It is a rich, well-balanced flavor. It slices well after it cools completely. This recipe is a keeper, & when I do it again I will try using 3 8"x4" loaf pans. I found the texture to be nice & my bread turned out nicely moist. Thank you to Carol & to the reviewers who had such good suggestions. P.S. I tried the smaller loaf pans & the loaves came out taller, which I wanted. They baked in 50 minutes. The smaller size is easier to wrap in standard width plastic wrap, too.

Dec 12, 2003

This recipe is outstanding! I used 5.75" X 3.25" pans (for gifts). The recipe made 3 gift loaves and they were a HUGE hit! I chopped the frozen cranberries in a food processor -- they mixed with the orange juice to make the bread a beautiful peachy color. Even with the smaller pans, they took about an hour to bake. YUM!

Dec 14, 2003

I was a little worried when I tasted the cranberries (I'd never had "raw" cranberries before, and were they bitter!), but it came out fabulous. Stealthily addictive: you keep coming back for one more piece or morsel without realizing it. It smelled fantastic cooking, and is a great combination use of in-season winter fruits - cranberries & oranges!

Nov 27, 2005

*I substituted splenda baking blend in this recipie. I found this recipie very easy to make, and it didn't take very long, either. While the cranberries were a little more sour than expected, (perhaps halving them would help?) it was still a family-pleaser. I made this twice, and the second time i doubled the amount of grated orange zest, and I have to say, I think that evened out the cranberry. All in all it was fantastic and has proabbly made it's way into the "traditional" holiday recipies for my family.


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  • Calories
  • 224 kcal
  • 11%
  • Carbohydrates
  • 36.6 g
  • 12%
  • Cholesterol
  • 16 mg
  • 5%
  • Fat
  • 7.7 g
  • 12%
  • Fiber
  • 1.6 g
  • 7%
  • Protein
  • 3.3 g
  • 7%
  • Sodium
  • 261 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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