Description
These mini cranberry orange loaves are bursting with fresh citrus flavor and tart cranberries. Moist, tender, and perfect for gifting, snacking, or holiday breakfasts. Optional orange glaze adds a sweet finish.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tbsp orange zest (about 1 large orange)
- ¾ cup fresh orange juice
- 1 large egg
- ¼ cup vegetable oil or melted butter
- 1 tsp vanilla extract
- 1½ cups fresh or frozen cranberries (do not thaw if frozen)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease or line your mini loaf pans.
- Mix Dry Ingredients: In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, salt, and orange zest.
- Mix Wet Ingredients: In another bowl, combine orange juice, egg, oil or melted butter, and vanilla extract.
- Combine: Add the wet ingredients to the dry ingredients and stir gently until just combined. Do not overmix.
- Fold in Cranberries: Gently fold in the cranberries.
- Fill Pans: Divide the batter evenly between 3–4 mini loaf pans, filling each about ¾ full.
- Bake: Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let cool in the pan for 10 minutes, then remove to a wire rack to cool completely.
- Optional Glaze: Drizzle with a simple glaze made from powdered sugar and orange juice once fully cooled.
Notes
Use frozen cranberries straight from the freezer—no need to thaw. These loaves freeze well and can be made ahead. Add chopped nuts for extra texture if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of a mini loaf)
- Calories: 180
- Sugar: 14g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg