Cranberry Orange Mini Loaves for Cozy Mornings at Home

Delightful Cranberry Orange Mini Loaves are perfect for cozy mornings, bursting with flavor and easy to make.

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Course: Dessert

Cuisine: American

Keyword: Baking, cozy mornings, Cranberry Orange Mini Loaves, dessert, Homemade, mini loaves

Prep Time: 20

Cook Time: 30

Cooling Time: 10

Total Time: 1

Servings: mini loaves

Calories: 200kcal

2 cups all-purpose flour This forms the base of your loaves, creating a lovely texture.
1 cup granulated sugar Adds the perfect amount of sweetness to balance the tart cranberries.
1 tablespoon baking powder Essential for helping the loaves rise to fluffy perfection.
0.5 teaspoon baking soda Works in tandem with the baking powder for a light and airy crumb.
0.5 teaspoon salt Just a pinch enhances the flavors of the other ingredients.
0.5 cups unsalted butter Provides rich flavor and moisture; make sure it’s softened for easy mixing.
2 large eggs These help bind the ingredients for a cohesive batter.
1 cup orange juice Freshly squeezed is best, bringing a vibrant citric punch to the mix.
1 large orange zest Elevates the flavor profile with aromatic oils from the peel.
1.5 cups fresh or frozen cranberries The star of the show, adding tartness and a burst of color.
0.5 cups chopped walnuts or pecans Optional, a nutty crunch that you can easily customize to your taste.
1 teaspoon vanilla extract A hint of warmth that complements the fruity flavors beautifully.

spices (like cinnamon or nutmeg) Consider adding warmth with a dash of your favorite spice if you want to mix it up!
chopped orange segments For a juicier texture and extra orange delight within your loaf.

Preheat your oven to 350°F (175°C). Grease and flour your mini loaf pans or line with parchment paper.
In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 cup of granulated sugar, 1 tablespoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt.
In a separate bowl, cream together ½ cup of softened unsalted butter until smooth. Add 2 large eggs, 1 cup of orange juice, the zest of 1 large orange, and 1 teaspoon of vanilla extract. Blend until fully combined.
Gradually add the wet mixture to the dry ingredients, stirring gently with a spatula until just combined.
Fold in 1 ½ cups of roughly chopped cranberries and the optional ½ cup of chopped walnuts or pecans.
Evenly divide the batter among your prepared mini loaf pans, filling each about ⅔ full.
Place the filled loaf pans in the preheated oven and bake for 25-30 minutes, checking for doneness with a toothpick.
Once baked, remove mini loaves from the oven and allow them to cool in the pans for about 10 minutes before transferring to a wire rack.

Avoid over-mixing to keep the loaves light and fluffy. Wrap tightly for storage.