A sliced Cranberry Orange Loaf topped with orange glaze and fresh cranberries, a classic Cranberry Orange Bread perfect for festive Holiday Desserts and seasonal Holiday Recipes.

If you’re anything like me, then you know the combination of cranberry and orange is a top tier holiday combination!

If this recipe will the first time that you experience this combo, then you’re in luck because this cranberry orange loaf recipe gives you a perfectly moist loaf every.single.time! My secret is that instead of butter, I use olive oil in the batter and it gives the loaf this bakery-style, moist texture that you can taste in every bite!

Y’all love a recipe that looks impressive, but comes together with simple ingredients so you can rest assured that this cranberry orange loaf doesn’t require a ton of ingredients. While it doesn’t qualify as one of my 5 ingredients or less recipes, it’s full of flavor, and the orange glaze adds the perfect bright, citrusy finish to every slice.

If you’re a fan of easy, delicious dessert recipes like this one, be sure to try these Orange Poppy Seed Muffins or this Apple Dump Cake.

https://www.pinterest.com/pin/818810776041511157/

Here’s what you need to make this easy Cranberry Orange Loaf

Vanilla or Yellow Cake Mix
Eggs
Extra Virgin Olive Oil
Fresh Cranberries
2 Oranges (for zest)
Cinnamon
Almond Extract
Orange Juice
Confectioners’ Sugar
Melted Butter

Preparing the Cranberry Orange Loaf Batter:

Preheat your oven to 350 degrees Fahrenheit and prepare a loaf pan with nonstick spray or parchment paper and set aside.

In a stand mixer or large mixing bowl, mix all of the wet ingredients (eggs, orange juice, olive oil, and almond extract) until you’ve reached the desired consistency.

In a separate bowl, combine the cake mix and cinnamon, and add them to the wet ingredients. Combine the wet and dry ingredients until well mixed. Next add the cranberries and fold them into the batter until well combined.

Pour the batter into the loaf pan and bake for 45–55 minutes, or until a toothpick comes out clean.

PRO-TIP

If your cranberries are sinking to the bottom, lightly toss them in a spoonful of flour before adding them to the batter.

Preparing The Orange Glaze:

In a small bowl, combine melted butter, confectioner’s sugar, orange juice, and orange zest and mix well until you achieve a smooth consistency.

When the cake is done baking, allow it to cool in the pan on a wire rack for at least 15 minutes before popping it out of the loaf pan and onto the cooling rack.

Allow the loaf to cool completely (at least 1 hour) before cutting into it. Trust me, I know you’ll want to dig in right away, but it must cool properly to get the perfect slice!

Once fully cooled, drizzle the orange glaze over the loaf, garnish with more orange zest (optional), and cut a healthy slice of this moist, delicious cranberry orange loaf, and enjoy!

Storage and Reheating Instructions:

Olive oil give this loaf such amazing moisture that allows the loaf to stay soft for days! It also adds a subtle richness that perfectly compliments to bright citrus and tart cranberries. AKA, no dry slices in this loaf!

Frozen cranberries work great in this recipe! If using frozen cranberries, there is no need to thaw them. Simply fold them into the batter while still frozen. If you allow them to defrost, their rich red color may bleed into the batter.

To stop your cranberries from sinking to the bottom of the batter, lightly toss them in a spoonful of flour before adding them to the batter. This helps evenly distribute the cranberries for the perfect slice, every.single.time.

To keep the loaf fresh, store it in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week or freeze for up to 3 months.

Now that holiday baking is officially in full swing, this Cranberry Orange Loaf deserves to be the star of your kitchen!

Cranberry Orange Loaf

Name: Cranberry Orange Loaf
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 1
Ingredients: 1 cup confectioners' sugar; 2 tablespoons orange juice; 2 tsp butter, melted; Zest of one orange; 1 box vanilla or yellow cake mix; 3 eggs; ½ cup extra-virgin olive oil; 1.5 cup fresh or frozen cranberries; Zest of 1 orange; 1 tsp cinnamon; 1 tsp almond extract; 1 cup orange juice

Yield: 1 Loaf

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

This cranberry orange loaf is perfectly moist, delicious, and is the perfect festive treat for your next holiday gathering!

Ingredients

1 box vanilla or yellow cake mix
3 eggs
½ cup extra-virgin olive oil
1.5 cup fresh or frozen cranberries
Zest of 1 orange
1 tsp cinnamon
1 tsp almond extract
1 cup orange juice

Orange Glaze

1 cup confectioners' sugar
2 tablespoons orange juice
2 tsp butter, melted
Zest of one orange

Instructions

1. Preheat oven to 350°F. Grease a loaf pan.
2. In a bowl, mix all of the wet ingredients (eggs, orange juice, olive oil, and almond extract)
3. In a separate bowl, whisk together the cake mix and cinnamon.
4. Combine the wet and dry ingredients until well mixed.
5. Fold in the cranberries.
6. Spray a loaf pan with nonstick spray and pour the batter into the loaf pan, and bake for 45–55 minutes, or until set.
7. When the cake is done baking, allow it to cool in the pan for at least 15 minutes before removing it from the pan and setting it on a wire rack to continue cooling.
8. While the cake is cooling, prepare the orange glaze by combining the confectioners’ sugar, orange juice, melted butter, and orange zest.
9. Drizzle over the loaf, garnish with more orange zest (optional)
10. Slice & Enjoy!

Nutrition Information:

Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 466Total Fat: 17gSaturated Fat: 4gUnsaturated Fat: 13gCholesterol: 58mgSodium: 416mgCarbohydrates: 76gFiber: 2gSugar: 52gProtein: 4g

The writers and publishers of themillennialsahm.com are not nutritionists, registered dietitians, or medical professionals. You can learn more about our Nutritional Disclosure & Calculated Nutritional Disclaimer at https://www.themillennialsahm.com/disclosure-privacy-policy/