There is something deeply comforting about a warm slice of citrus loaf on a crisp morning, especially when it packs a bright, unexpected punch. This orange loaf leans into that exact feeling, studded with pockets of tart, fresh cranberries and laced with freshly grated ginger for a quiet, warming heat. A pinch of ground sumac brings out the fruit's brightness, while toasted walnuts lend a grounding crunch to every bite. Finished with a thick, orange-blossom-scented glaze that melts into the crumb and drips down the edges, it’s the kind of bake that makes the whole kitchen smell like a sunny afternoon.
Makes 1 loaf, about 8 slices
Ingredients
Cranberry orange bread
1½ cups (187.5 g) all-purpose flour
½ tablespoon (4 g) all-purpose flour, for the cranberries
1 teaspoon (4 g) baking powder
½ teaspoon (3 g) fine salt
¼ teaspoon (about 0.5 g) ground sumac, optional
¼ cup (60 g) milk, at room temperature
¼ cup (60 g) freshly squeezed orange juice
Finely grated zest of 1 large orange (about 1 tablespoon or 6 g)
1 tablespoon (about 6 g) freshly grated ginger
½ teaspoon (2 g) vanilla extract
6 tablespoons (84 g) unsalted butter, softened
¾ cup (150 g) granulated sugar
2 large eggs (about 100 g out of the shells), at room temperature
1½ cups (150 g) fresh cranberries, rinsed and patted dry
½ cup (about 55 g) toasted walnuts, cooled and roughly chopped
Cream glaze
About ¾ cup plus 1 tablespoon (100 g) powdered sugar
1 tablespoon plus 2 teaspoons (25 g) heavy cream
A generous ½ teaspoon (3 g) orange blossom water, optional
Method
Heat the oven to 350°F (175°C). Butter and flour an 8½ × 4½-inch loaf pan, tapping out the excess flour.
Whisk the 1½ cups flour, baking powder, salt, and optional sumac together in a medium bowl. In a measuring cup, stir together the milk, orange juice, orange zest, grated ginger, and vanilla.
Beat the softened butter and sugar with an electric mixer until lighter and fluffy, about 2 to 3 minutes. Beat in the eggs one at a time, scraping down the bowl as needed.
Mix in half the flour mixture on low speed, followed by the milk mixture and then the remaining flour. Stop mixing as soon as the last streaks of flour disappear.
Toss the cranberries with the ½ tablespoon flour. Gently fold them into the batter with the walnuts, then spread the batter evenly in the prepared pan.
Start checking at 45 minutes. The loaf is ready when the top is golden and a toothpick inserted into the center comes out without wet batter. If the toothpick hits a cranberry, check again in a nearby spot. Let the loaf cool in the pan for 10 to 15 minutes, then turn it out onto a wire rack to cool completely.
Whisk the powdered sugar and heavy cream until smooth, then whisk in the orange blossom water if using. Drizzle over the cooled loaf and let the glaze set before slicing.
Storage
Keep the glazed loaf covered in the refrigerator and let slices come to room temperature before serving. To freeze, wrap the cooled loaf or individual slices before glazing, then thaw and glaze before serving.
Cook’s Note
Zest the orange before you juice it. Use a fine grater for the ginger and scrape any juice that collects on the grater into the measuring cup along with the pulp.
