Cranberry Orange and Ginger Loaf

Cranberry Orange and Ginger Loaf

This is my new favourite go-to recipe for the holidays. A slice of Cranberry Orange and Ginger Loaf is perfect with a hot drink for a slightly indulgent breakfast or alongside a cup of tea for dessert or a snack. It makes a lovely addition to a cookie tray or you can wrap a whole loaf loosely in foil and tie it with a ribbon to make a very welcome gift. The loaf keeps at covered at room temperature for two to three days (or longer in the fridge) so it’s perfect to have on hand at this busy time of year.

Last December, Mary of Passionate Perseverance blogged a Glazed Cranberry and Crystallized Ginger Loaf that looked so good it had my mouth watering. Mary had adapted her loaf from a recipe by Cookin’ Canuck, and I referred to both of them when I made my version.

While the original recipes contain lemon, I prefer the combination of cranberry and orange, so I switched out the lemon for fresh orange rind and juice. I have discovered this past year that buttermilk gives cakes and quick breads a wonderful flavour and texture so I used it instead of ordinary milk. I also added more crystallized ginger because…well, just because I love ginger anything and crystallized ginger in particular!

Ginger Orange and Cranberry Loaf

Cranberry Orange and Ginger Loaf

Makes 12 slices
Adapted from Passionate Perseverance and Cookin’ Canuck

For the Loaf
1¾ cups all-purpose (plain) flour
½ teaspoon baking powder
½ teaspoon salt
½ cup butter (unsalted for preference), softened
1⅓ cup granulated or caster sugar
the grated zest of one orange
3 large eggs
¼ cup plus 1 tablespoon buttermilk
1 generous cup fresh or frozen cranberries, picked over
½ cup crystallized ginger, finely chopped

¾ cup icing sugar (confectioners/powdered sugar)
the grated zest of one orange
1 to 3 tablespoons fresh orange juice

Preheat the oven to 325°F. Grease or line a 8½ by 4½ inch (2 lb) loaf pan.

Sift together the flour, baking powder and salt. Set aside.

Using a mixer, cream the butter and sugar until light and fluffy. Add the orange zest and beat in.

Add the eggs, one at a time, beating after each addition.

Into the reserved flour mixture, toss the cranberries and crystallized ginger. Add this mixture to the wet ingredients. Blend together using a wooden spoon to avoid over beating.

Carefully blend in the buttermilk using the wooden spoon. The batter should be well blended, but try not to over mix it. (Like muffin batter, quick bread batters are better if you do not over mix them.)

Pour into the prepared pan. Bake for 50 to 60 minutes or until a skewer inserted in the centre of the bread comes out clean.

Remove the pan from the oven and allow the loaf to cool in the pan for about 10 minutes. Then remove the bread from the pan and cool on a wire rack.

When the bread is completely cool, make the glaze.

Put the icing sugar in a small bowl with the orange rind. Gradually add the orange juice, a bit at a time, until a drizzle-able consistency is reached.

Drizzle the glaze over the Cranberry Orange and Ginger Loaf.

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Article by April Harris

April has written 1268 great articles for us.
April is a food, lifestyle and travel writer who lives in Berkshire, England. She shares inspiration, tips and trends for anyone who loves food, cooking, entertaining, fashion, travel and the finer things in life at her blog,
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  1. Delicious orange and ginger loaf, Love to try it April.

  2. This sounds absolutely amazing! I love cranberry & orange!

  3. This is such a luscious looking bread! Beautiful!

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