Description

Delight in these moist and flavorful Cranberry Orange Mini Loaves, perfect for breakfast or a sweet snack. Bursting with fresh cranberries and zesty orange flavor, these mini loaves feature a tender crumb enriched with sour cream and a subtle orange glaze for an extra touch of sweetness.

Ingredients

Scale

Dry Ingredients

2 cups all-purpose flour
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 tbsp orange zest

Wet Ingredients

½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
½ cup sour cream
½ cup freshly squeezed orange juice
1 tsp vanilla extract

Fruit

1 ½ cups fresh or frozen cranberries

Glaze (Optional)

1 cup powdered sugar
2 tbsp orange juice

Instructions

Preheat the oven and prepare pans: Preheat your oven to 350°F (175°C). Grease and flour 4 mini loaf pans or line them with parchment paper to prevent sticking.
Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and orange zest until evenly combined.
Cream butter and sugar: In a large mixing bowl, use a hand or stand mixer to cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, about 3-4 minutes.
Add eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. This helps maintain the batter’s smooth texture.
Incorporate sour cream and liquids: Stir in the sour cream, freshly squeezed orange juice, and vanilla extract until the batter is smooth and homogenous.
Combine dry and wet ingredients: Gradually add the dry mixture to the wet ingredients and mix just until combined to avoid overmixing; then gently fold in the cranberries to evenly distribute them without breaking.
Fill the pans: Divide the batter evenly among the prepared mini loaf pans, smoothing the tops for even baking.
Bake the loaves: Place the pans in the preheated oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center of a loaf comes out clean.
Cool the loaves: Allow the mini loaves to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
Optional glaze: In a small bowl, mix the powdered sugar with 2 tablespoons of orange juice until smooth. Drizzle the glaze over the cooled mini loaves for a sweet finishing touch.

Notes

For even baking, ensure all mini loaf pans are filled evenly.
Frozen cranberries can be used but do not thaw before adding to the batter to prevent bleeding color.
Orange zest provides bright citrus notes—avoid the bitter white pith when zesting.
The glaze is optional but adds a lovely citrus sweetness and attractive sheen.
Store cooled mini loaves in an airtight container for up to 3 days at room temperature or freeze for longer storage.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Keywords: cranberry orange mini loaves, cranberry bread, orange zest loaf, homemade mini loaves, breakfast bread, citrus cranberry bake