These mini Starbucks-style cranberry orange loaves are the perfect mix of super moist quick bread and soft, citrusy cake-bursting with fresh cranberries and zesty orange flavor.

Cranberry Orange Mini Loaves Breads (Gluten-Free)

If you love festive baking, you'll love our chocolate chip cookies, oatmeal cookies, and apple cobbler.

These delicious recipes are easy to make any time of the year and make a great gift.

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Ingredients

Orange juice and zest- are needed for an intense orange flavor. For the best result, use freshly squeezed oranges.
Fresh cranberries- add pops of tartness and chewy goodness to the loaves.
Buttermilk - moisture and a slight tanginess, also helps tenderize the bread.
Butter - will add richness and keep the loaves moist for days.
Sugar - to balance the tart cranberries and tangy orange flavors.
Egg - acts as a binder and adds structure to the bread.
Vanilla extract - enhances the overall flavor with its subtle aroma and taste.
Flour- use a gluten-free blend or regular all-purpose.
Leavening agents- this recipe requires baking powder (gluten-free) and baking soda to make the bread rise and become light and fluffy.
Ground cinnamon- gives warmth and depth to the flavor profile.

📋 You can find the full ingredient list in the Recipe Card below the article.

How To Make Cranberry Mini Loaves

You will love this sweet bread with the tart cranberries and a lovely orange flavor.

Preheat the oven to 350°F. Prepare your mini bread loaf pans by spraying them with non-stick cooking spray or lining them with parchment paper. Set aside.
Mix the wet ingredients. In a large bowl, whisk together the buttermilk, cooled melted butter, orange zest, orange juice, egg, and vanilla extract until well combined.
Mix dry ingredients. In a separate mixing bowl, combine the flour, sugar, salt, baking powder, baking soda, and cinnamon. Stir until everything is evenly mixed.
Combine the mixtures. Add the wet ingredients into the dry ingredients and stir until just combined. Add the cranberries. Pour the batter into the prepared pans, filling each one to the top.
Bake for about 35-40 minutes. Or until the edges are golden brown and the toothpick inserted into the center comes out clean.
Make the glaze. Stir the orange juice and powdered sugar until it reaches the desired consistency.
Let it cool, glaze, and serve. Once bread is done baking, remove from the oven and let them cool in the pans for about 10 minutes. Continue to cool on a wire rack, then drizzle the glaze on top.

Tips

Use room temperature ingredients. This will allow for easier blending and prevent over-mixing.
Gluten-free flour. The best option is to use a GF flour mixture for bread baking with xanthan gum included.
Cut large cranberries in half. A good tip for fresh berries is to add 1 teaspoon of flour and mix to combine. This will ensure your cranberries won't fall to the bottom and will be evenly spread throughout the bread.
Don't overmix the batter. Overmixing results in a dense, tough, and rubbery crumb rather than a light and tender one.
Add some crunch. Use chopped pecans or other nuts for some savory crunch!

Julia's Tip

You can use a regular loaf bread pan if you don't have mini size loaf pans.

Adjust the time to 1h - 1 ½h and check it regularly. Cover the top with foil if it gets too brown before the required baking time ends.

Storing Leftover Loaves

To Store. If you plan to consume the cranberry orange bread within a few days, store it at room temperature. It should stay fresh for up to 3 to 4 days. Place it in the fridge for up to a week for a longer shelf life.
To Freeze. Wrap the loaf tightly in plastic wrap and a layer of aluminum foil. You can also use a heavy-duty freezer bag. Frozen cranberry orange bread can maintain quality for up to 2 to 3 months in the freezer.

Before You Head Out

If you gave this recipe a try, I'd be so thankful if you could leave a ★★★★★ rating and review below. It helps other readers, supports my work, and means the world to me. Thank you for being part of The Yummy Bowl family. Happy cooking! ❤️

Recipe Card

Julia

Orange Cranberry Loaf Cake

5 from 8 votes

Tender and moist cranberry orange bread is perfect when you need a sweet fix at any time of the day. This easy bread recipe is loaded with fresh orange and cranberry flavor and topped with a zesty glaze!

Print Recipe Pin Recipe

Prep Time 10

Cook Time 40

Total Time 50

Servings: 11 loaves

Course: Baking

Cuisine: American

Calories: 243

Ingredients Method Nutrition Notes

Ingredients

1 cup sugar
⅔ cup buttermilk
6 tablespoon butter melted and cooled
1 teaspoon orange zest
⅓ cup orange juice
1 large egg
1 teaspoon vanilla extract
2 cup gluten free blend or regular all purpose flour
½ teaspoon salt
1 teaspoon baking powder gluten-free
¼ teaspoon soda
1 ½ cup fresh cranberries cut into half large
½ teaspoon ground cinnamon

Orange Glaze

1 cup sugar powder
2 tablespoon orange juice

Method

Preheat oven to 350 F. Spray your mini loaf pans with non-stick cooking spray, or use liners. Set aside.
Using a large bowl, whisk together buttermilk, cooled butter, orange zest, orange juice, egg, and vanilla.
⅔ cup buttermilk, 1 teaspoon orange zest, ⅓ cup orange juice, 1 large egg, 1 teaspoon vanilla extract, 6 tablespoon butter
In a separate bowl, combine flour, sugar, salt, baking powder, soda, and cinnamon. Stir thoroughly until all the ingredients are well combined.
1 cup sugar, 2 cup gluten free blend, ½ teaspoon salt, 1 teaspoon baking powder, ¼ teaspoon soda, ½ teaspoon ground cinnamon
Pour the wet ingredients to the dry ingredients and stir until just combined. Fold in the cranberries.
1 ½ cup fresh cranberries cut into half
Pour the batter into mini loaves tins, filling each until full.
Bake for 35 to 40 minutes, or until the edges are golden brown and the toothpick inserted in the center comes out clean. Remove from the oven and let the loaves cool for about 10 minutes in the pan. Then, move the loaves to a wire rack and let them cool completely.
To make the glaze, stir together the orange juice and powdered sugar until the desired consistency is met. Drizzle over the finished loaf bread and serve.
1 cup sugar powder, 2 tablespoon orange juice

Nutrition

Calories: 243kcalCarbohydrates: 54gProtein: 4gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 33mgSodium: 215mgPotassium: 100mgFiber: 2gSugar: 26gVitamin A: 280IUVitamin C: 17mgCalcium: 63mgIron: 1mg

Notes

To Store. If you plan to consume the cranberry orange bread within a few days, store it at room temperature. It should stay fresh for up to 3 to 4 days. Place it in the fridge for up to a week for a longer shelf life.

To Freeze. Wrap the loaf tightly in plastic wrap and a layer of aluminum foil. You can also use a heavy-duty freezer bag. Frozen cranberry orange bread can maintain quality for up to 2 to 3 months in the freezer.