Soft, tender mini loaves loaded with cranberries and bright orange flavor—perfect for breakfast, coffee time, or gifting.
Ingredients (Makes 3–4 mini loaves or 1 standard loaf)
Dry ingredients
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
Wet ingredients
• 1/2 cup unsalted butter, softened (113 g)
• 3/4 cup granulated sugar (150 g)
• 2 large eggs
• 1 cup plain yogurt or sour cream (240 g)
• 1 tsp vanilla extract
• Zest of 1 large orange
• 1/3 cup fresh orange juice (80 ml)
Add-ins
• 1 to 1½ cups fresh or frozen cranberries (or dried cranberries)
• 1 tbsp flour (to toss with cranberries)
Optional orange glaze
• 1 cup powdered sugar
• 2–3 tbsp orange juice
• 1/2 tsp orange zest (optional)
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Instructions
1. Preheat oven
Preheat to 175°C (350°F). Grease mini loaf pans (or line with parchment).
2. Mix dry ingredients
In a bowl, whisk flour, baking powder, baking soda, and salt.
3. Cream butter and sugar
Beat butter and sugar until light and fluffy (2–3 minutes). Add eggs one at a time, then mix in vanilla, orange zest, and orange juice.
4. Add yogurt/sour cream
Mix in yogurt (or sour cream) until smooth.
5. Combine
Add dry ingredients and mix just until combined (don’t overmix).
6. Fold in cranberries
Toss cranberries with 1 tbsp flour, then fold gently into the batter.
7. Fill pans & bake
Fill mini loaf pans about 3/4 full.
Bake 25–35 minutes for mini loaves (or 45–55 minutes for a standard loaf), until a toothpick comes out clean.
8. Cool
Cool in the pan 10 minutes, then transfer to a rack.
9. Optional glaze
Whisk powdered sugar with orange juice (and zest). Drizzle over cooled loaves.
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Storage
• Room temperature: 2–3 days (wrapped)
• Fridge: up to 5 days
• Freezer: up to 2 months