New This Month

Cranberry-Orange Loaves


Spread the love and pass around the holiday sweet bread. Cranberries and oranges go perfectly together.

  • Prep:
  • Total Time:
  • Yield: Makes 12 2 1/2-by-4 1/2-inch loaves

Photography: Romulo Yanes

Source: Everyday Food, December 2013


  • 2 sticks unsalted butter, room temperature, plus more for pan
  • 3 1/2 cups all-purpose flour (spooned and leveled), plus more for pan
  • 1 tablespoon baking powder
  • 1 teaspoon fine salt
  • 1 cup whole milk
  • 2 tablespoons grated orange zest plus 10 tablespoons orange juice, divided
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 1/2 cups dried cranberries, chopped
  • 2 cups confectioners' sugar


  1. Preheat oven to 350 degrees. Butter and flour 12 2 1/2-by-4 1/2-inch loaf pans. Whisk together flour, baking powder, and salt. In another bowl, mix together milk and 1/2 cup juice. In a large bowl, using a mixer, beat butter and granulated sugar on medium-high until light and fluffy, 8 minutes. Add zest, then eggs, one at a time, beating well and scraping down bowl as needed. With mixer on low, add flour mixture in 3 additions, alternating with milk mixture; beat until combined. Fold in cranberries.

  2. Transfer batter to prepared pans and bake until a skewer inserted in center comes out with a few moist crumbs, 45 to 50 minutes. Let cool in pans on a wire rack set in a rimmed baking sheet, 30 minutes. Remove loaves from pans and let cool completely on rack.

  3. Whisk confectioners' sugar and remaining 2 tablespoons juice to make glaze. Drizzle over loaves and let stand until set. (Store in airtight containers, 3 days, or freeze unglazed, 3 weeks.)

Cook's Notes

If you're really feeling generous, make larger versions of these mini quick breads. Divide the batter between two 4 1/2-by-8 1/2-inch loaf pans and bake for 50 to 60 minutes.

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