Print Recipe

Cranberry Orange Loaf with Orange Icing


  • 2 cups all-purpose flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp salt
  • 1 cup granulated sugar
  • 1/2 cup coarsely chopped nuts or seeds (we used pumpkin seeds, but you can used whatever type you’d like)
  • 2 cups fresh chopped cranberries
  • 3/4 cup orange juice (from about 3 oranges)
  • 4 tablespoons melted butter
  • 1 egg, beaten

For the icing

  • 1 1/2 cups powdered sugar
  • 3 tablespoons orange juice (from reserved orange juice)
  • 1 tablespoon melted butter
  • 1 tsp orange zest (from reserved orange zest)
  • 1/4 tsp vanilla


  • Heat the oven to 350 degrees.
  • Grease and flour a 9x5” loaf pan.
  • In a large mixing bowl, whisk together the flour, baking powder, soda, salt, and sugar until well blended. Stir in the nuts and chopped cranberries.
  • Put 3 tablespoons of the orange juice and 1 teaspoon of the orange zest in a small bowl and set aside.
  • Combine the remaining orange zest, orange juice, and the 4 tablespoons of melted butter. Whisk in the egg. Pour over the dry ingredients and mix until combined. Do not over mix. 
  • Spoon the batter into the prepared loaf pan. 
  • Bake in the preheated oven for about 55-65 minutes, or until a wooden toothpick inserted in the center comes out clean. 
  • Cool in the pan on a rack.
  • Make the icing by combining the powdered sugar with 1 tablespoon of the reserved orange juice, 1 tablespoon of melted butter, reserved orange zest, and ¼ teaspoon of vanilla. Add more orange juice if needed.