Description
These Cranberry Orange Mini Loaves are soft, moist, and bursting with citrus and tart cranberry flavor. Perfect for breakfast, snacks, or edible gifts, they feature a bright orange glaze and a tender crumb that stays fresh for days. Easy to bake and even easier to love!
Ingredients
2 cups all-purpose flour
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 tbsp orange zest
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
½ cup sour cream
½ cup orange juice, freshly squeezed
1 tsp vanilla extract
1 ½ cups fresh or frozen cranberries
1 cup powdered sugar
2 tbsp orange juice (for optional glaze)
Instructions
1. Preheat your oven to 350°F (175°C). Grease and flour 4 mini loaf pans or line them with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and orange zest.
3. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
4. Beat in eggs one at a time, mixing well after each.
5. Stir in sour cream, orange juice, and vanilla until smooth.
6. Gradually mix in dry ingredients just until combined. Fold in cranberries.
7. Divide the batter evenly among the pans.
8. Bake for 30–35 minutes or until a toothpick comes out clean.
9. Cool loaves in pans for 10 minutes, then transfer to wire racks.
10. For the glaze, mix powdered sugar and orange juice until smooth and drizzle over cooled loaves.
Notes
Use navel oranges for best zest and juice.
Do not thaw frozen cranberries before folding into the batter.
Store loaves individually wrapped to keep them moist and fresh longer.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Sweet Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini loaf
- Calories: 290
- Sugar: 21g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Keywords: cranberry orange loaf, mini loaves, citrus bread