Cranberry Orange Loaf with Simple Glaze

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Step 3: Combine wet ingredients

In another bowl, whisk together:

melted butter (slightly cooled)
eggs
milk
orange juice
orange zest
vanilla extract

Mix until smooth and well combined.

Step 4: Bring wet and dry together

Pour the wet mixture into the dry ingredients.
Gently stir using a spatula or wooden spoon until just combined.

Important: Do not overmix. Overmixing can make the loaf dense instead of soft.

Step 5: Fold in cranberries

Gently fold in the cranberries.
If using frozen cranberries, toss them lightly in a teaspoon of flour first—this helps prevent them from sinking to the bottom.

The batter will be thick, which is exactly what you want for a moist loaf.

Step 6: Fill the pan

Pour the batter into your prepared loaf pan.
Smooth the top with a spatula.

For a bakery-style look, you can sprinkle a few extra cranberries on top before baking.

Step 7: Bake

Bake for 50–60 minutes, or until:

The top is golden brown
A toothpick inserted in the center comes out clean or with a few crumbs

If the top browns too quickly, loosely cover it with aluminum foil halfway through baking.

Step 8: Cool properly

Remove the loaf from the oven and let it cool in the pan for 10–15 minutes.
Then transfer it to a wire rack to cool completely.

This step is important—glazing too early will cause it to melt and soak in too much.

Simple Orange Glaze

Step 9: Make the glaze

In a small bowl, whisk together:

powdered sugar
fresh orange juice (add gradually)
optional orange zest

You want a smooth, slightly thick but pourable consistency.

If it’s too thick, add a tiny bit more juice.
If it’s too runny, add more powdered sugar.

Step 10: Glaze the loaf

Once the loaf is fully cooled:

Drizzle the glaze over the top using a spoon
Let it naturally drip down the sides for a beautiful finish

Allow the glaze to set for about 10–15 minutes before slicing.

Tips for the Best Cranberry Orange Loaf

Use fresh orange zest – it makes a huge difference in flavor.
Don’t overmix the batter – this keeps the loaf soft and tender.
Frozen cranberries work great – no need to thaw.
Let it cool fully before glazing – this keeps the glaze from melting.
Wrap leftovers well – it stays moist for up to 3 days at room temperature or 5 days in the fridge.