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Cranberry Orange Loaf

"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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1 h 25 m servings 224 cals
Original recipe yields 12 servings (1 - 9x5 inch loaf)


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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  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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Read all reviews 677
  1. 858 Ratings

Most helpful positive review

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...

Most helpful critical review

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 proce...

Most helpful
Most positive
Least positive

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...

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, d...

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 ...

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 loav...

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 w...

This really is an excellent recipe! It should be illegal its so good! The reason I gave it 4 stars and not 5 is because it seemed to need a bit more polishing for my tastes. First, I rough ch...

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...

I’ve been making this type of bread every year for the holidays and it is always a hit! I soaked the fresh cranberries in fresh orange juice and added lots of grated orange zest. When mixed the ...

*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,...