This Cranberry Orange Loaf is a moist, citrusy quick bread with bursts of tart cranberries and a sweet orange glaze.I love a slice with my cup of coffee for a mid-morning snack.It would also be delicious as an afternoon treat! And, just like my Cranberry Orange Muffins and Cranberry Orange Star Bread, the flavor combination is perfect for the holidays, too! Want to save this recipe?Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!Email *Save Recipe Ingredients & Substitutions Cranberries: Cranberries are in season during the holidays, so it makes sense they are a staple in many holiday recipes! But, if the berries are not in season, frozen cranberries will work, too (no need to thaw).

So, you can enjoy this loaf all year long! Oranges: For the orange zest, you will need about half an orange for 1 teaspoon zest.But, for the freshly squeezed orange juice, you will probably need 2 oranges.1/4 cup juice is used in the batter with another couple of tablespoons for the glaze.

You could use bottled orange juice, but look for one without added sugars or preservatives.Baking Powder: The baking powder is a key ingredient in this recipe since it gives the loaf its rise and light texture without the need for yeast.It’s what makes this a true quick bread—easy to make, with a tender crumb! Check to make sure your baking powder has not expired! Glaze: The sweet glaze adds even more citrusy flavor to the l

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