Healthier Cranberry Orange Loaf with Orange Glaze

This Cranberry Orange Loaf with Orange Glaze is the absolute dreamiest most delicious recipe. Just the right amount of sweetness, secretly protein packed (thanks cottage cheese) and it comes together seamlessly! Gluten-free and absolutely incredible.

This Cranberry Orange Loaf is the ultimate cozy baking recipe for the holiday season! Made with juicy cranberries, fresh orange zest, creamy cottage cheese and a simple homemade orange glaze. It is perfectly moist, fluffy, just sweet enough and happens to be gluten-free too. The kind of loaf you make once and immediately want to make again. And yes, we are sneaking cottage cheese into another baked good because at this point, why wouldn’t we?!

There is something about cranberry and orange together that just screams holiday baking to me. The tartness from the cranberries paired with the sweetness of fresh orange is SO good. Especially when you add a little vanilla, cinnamon and that dreamy orange glaze on top.

And you guys know how much I love a good loaf recipe. Banana bread, pumpkin bread, zucchini bread. Give me ALL the loaves. They are easy to prep, perfect for snacking and one of my favorite things to have sitting on the counter for everyone to grab a slice.

This cranberry orange loaf is a little different from your traditional cranberry bread because we are using cottage cheese in the batter. Before you question it, TRUST ME. You cannot taste it at all. It adds moisture, a little extra protein and gives the loaf the most delicious tender texture.

Plus, this recipe is made with simple ingredients, naturally sweetened with maple syrup (besides the optional glaze!) and doesn’t require any fancy baking techniques.

Whether you are making this for Thanksgiving morning, Christmas brunch, gifting to a friend or just because you have cranberries sitting in your fridge, I have a feeling this one is going to become a seasonal staple.

Why you will love this cranberry orange loaf

• It’s gluten-free! We use a combination of gluten-free all-purpose flour and almond flour for the best texture. Nobody will know the difference.
• Made with cottage cheese. My favorite little baking trick for adding moisture and some extra protein without changing the flavor.
• Naturally sweetened with maple syrup. The loaf itself doesn’t need refined sugar. The orange glaze adds that extra sweetness on top.
• Perfect balance of sweet and tart. Fresh cranberries and orange are truly a match made in heaven.
• Easy to make ahead. This loaf stores well and is perfect for holiday mornings, brunches or an afternoon snack.
• Freezer-friendly. Make a loaf now and save a few slices for later. Future you will be very happy.

What ingredients you need to make cranberry orange loaf

One of my favorite things about this recipe is that the ingredients are pretty straightforward. Nothing complicated, just a handful of baking staples and some seasonal favorites.

Wet ingredients

• Full-fat cottage cheese: The secret ingredient! It adds moisture, richness and some extra protein to this cranberry orange loaf. I recommend full-fat for the best texture. We blend it with the other wet ingredients so the batter is completely smooth.
• Eggs: Help bind everything together and give the loaf structure.
• Maple syrup: My go-to natural sweetener for baking. It adds the perfect amount of sweetness without overpowering the cranberries or orange.
• Melted coconut oil or butter: Either works here! Coconut oil is a great option, while butter adds a slightly richer flavor. Just make sure it has cooled before adding it to the blender.
• Freshly squeezed orange juice: Fresh is key here, friends! We want that bright citrus flavor throughout the loaf.
• Orange zest: Do not skip this. The zest adds SO much orange flavor without adding extra liquid. We use the zest of two oranges in the batter.
• Vanilla extract: Adds warmth and rounds out all the flavors.

Dry ingredients

• Gluten-free 1:1 all-purpose baking flour: I recommend a gluten-free flour blend that contains xanthan gum. This helps give the loaf structure and keeps it from crumbling.
• Almond flour: Adds a little richness and helps keep the loaf soft and tender.
• Baking powder and baking soda: Our leavening agents that help the loaf rise.
• Cinnamon: Just a little for warmth. It pairs beautifully with the cranberries and orange.
• Sea salt: Balances the sweetness and brings out all the flavors.
• Fresh or frozen cranberries: The star of the show! I like to roughly chop them so you get little bursts of tart cranberry in every bite.
• Extra gluten-free flour: We toss the cranberries in a little flour before folding them into the batter to help prevent them from sinking to the bottom.

For the orange glaze

• Powdered sugar: Creates the sweet, smooth glaze that goes on top.
• Milk of choice: Just enough to thin out the glaze to your desired consistency.
• Orange zest: Adds another pop of fresh citrus flavor.

The glaze is optional, but I highly recommend it. It makes the loaf look so pretty and adds the perfect sweet finish to balance those tart cranberries.

How to make this gluten-free cranberry orange loaf

This is one of those recipes that looks impressive but is actually SO easy to make. You don’t need a stand mixer or any complicated steps. Just a blender, a mixing bowl and a loaf pan.

Step 1: Prepare your oven and loaf pan.

Preheat your oven to 350 degrees F. Line a 9×5-inch loaf pan with parchment paper and lightly grease it. I always leave a little parchment hanging over the sides so it’s easier to lift the loaf out once it has cooled.

Step 2: Blend the wet ingredients.

Add the cottage cheese, eggs, maple syrup, melted coconut oil or butter, orange juice, orange zest and vanilla extract to a blender. Blend until completely smooth and creamy.

This is what makes the cottage cheese disappear into the batter. No curds, no chunks, just a smooth mixture!

Step 3: Mix the dry ingredients.

In a large mixing bowl, whisk together the gluten-free flour, almond flour, baking powder, baking soda, cinnamon and sea salt.

Make sure everything is evenly combined before adding the wet ingredients.

Step 4: Combine the wet and dry ingredients.

Pour the blended wet ingredients into the bowl of dry ingredients. Gently stir until just combined.

The batter should be thick but spoonable. Try not to overmix here! Overmixing can affect the final texture of the loaf.

Step 5: Add the cranberries.

Toss the roughly chopped cranberries with a tablespoon of gluten-free flour. Gently fold them into the batter until evenly distributed.

I love seeing all those little cranberry pieces throughout the loaf.

Step 6: Bake the loaf.

Transfer the batter to your prepared loaf pan and smooth out the top.

Bake for about 40–50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top starts browning too quickly, loosely cover it with aluminum foil.

Every oven is different, so keep an eye on your loaf. The center should be fully set before removing it from the oven.

Step 7: Cool completely.

Allow the loaf to cool in the pan for about 15 minutes before carefully transferring it to a wire rack.

I know it’s tempting to slice into it immediately, but letting it cool helps the loaf set and makes slicing much easier.

Step 8: Make the orange glaze.

Whisk together the powdered sugar, milk of choice and orange zest until smooth.

Drizzle over the completely cooled loaf, slice and enjoy!

Tips for making the best cranberry orange loaf

After making countless loaf recipes over the years, there are a few little things that make a BIG difference.

Use fresh orange zest. This is one of the most important parts of the recipe. The zest contains so much flavor and really makes the cranberry-orange combination shine.

Don’t overmix the batter. Once the wet and dry ingredients are combined, stir just until you no longer see dry flour. No need to keep mixing!

Use full-fat cottage cheese. I love the moisture and richness it adds. Lower-fat cottage cheese may work, but I haven’t tested every variation.

Don’t skip tossing the cranberries in flour. This simple step helps keep them distributed throughout the loaf rather than all collecting at the bottom.

Let the loaf cool before glazing. Otherwise, your beautiful orange glaze will melt right off. We want that gorgeous drizzle on top!

Check the center before removing it from the oven. Gluten-free loaves can sometimes look done on the outside while the middle still needs a little more time.

Can you use frozen cranberries?

YES! This is one of my favorite things about this recipe.

Fresh and frozen cranberries both work, which means you can make this cranberry orange loaf even when fresh cranberries aren’t readily available.

If using frozen cranberries, I recommend keeping them frozen until you are ready to fold them into the batter. There is no need to thaw them first.

Thawing can release extra moisture and cause the cranberries to bleed into the batter.

Just roughly chop them if needed, toss with flour and fold them in.

You may need to add a few extra minutes to the baking time if using frozen cranberries.

Can you make this cranberry orange loaf dairy-free?

The recipe contains cottage cheese, so it isn’t dairy-free as written.

You can use melted coconut oil instead of butter and dairy-free milk in the glaze, but you would still need to replace the cottage cheese.

I haven’t tested a dairy-free cottage cheese alternative in this particular loaf, so I can’t promise the same texture.

If dairy isn’t an issue for you, I really recommend making the recipe as written first!

Can you make cranberry orange loaf without the glaze?

Absolutely!

The loaf itself is naturally sweetened with maple syrup, so you can skip the powdered sugar glaze if you prefer something less sweet.

I personally love the glaze because the cranberries are naturally tart and the extra sweetness balances everything out.

You can also add a little extra orange zest on top for a pretty finish without the glaze.

How to store cranberry orange loaf

This is such a great recipe to make ahead, especially during the busy holiday season.

In the fridge: Store the loaf in an airtight container in the refrigerator for up to 5 days. Because it contains cottage cheese and is extra moist, I prefer refrigerating it rather than leaving it on the counter for several days.

In the freezer: Slice the cooled loaf and wrap individual slices tightly. Place them in a freezer-safe container or bag and freeze for up to 2 months for best quality.

When you’re ready to enjoy, thaw a slice in the refrigerator or gently warm it up.

If you plan on freezing the loaf, I recommend freezing it without the glaze and adding the glaze after thawing.

When to serve this cranberry orange loaf

I love how versatile this recipe is. It feels special enough for the holidays but easy enough to make on a random weekend.

Serve it with coffee in the morning, add it to your Christmas brunch spread or enjoy a slice as an afternoon snack.

It also makes such a cute homemade holiday gift. Wrap the cooled loaf in parchment, tie it with a ribbon and you have something thoughtful and delicious to bring to a friend or neighbor.

And if you’re hosting Thanksgiving or Christmas, this is a great recipe to bake the day before so you have one less thing to worry about in the morning.

Frequently asked questions

Can I use dried cranberries instead of fresh?

You can experiment with dried cranberries, but they will change the flavor and texture of the loaf. Dried cranberries are usually sweeter and chewier than fresh ones, so you won’t get those same juicy, tart bursts.

For this recipe, I really recommend fresh or frozen cranberries.

Can I use regular all-purpose flour?

If you don’t need the recipe to be gluten-free, regular all-purpose flour may work in place of the gluten-free 1:1 flour. However, I haven’t tested that swap, so the texture may vary.

Do I have to blend the cottage cheese?

I highly recommend it! Blending creates a completely smooth batter and makes the cottage cheese undetectable in the finished loaf.

If you don’t have a blender, you can try using a food processor or blending the cottage cheese separately before mixing everything together.

Why is my cranberry orange loaf dense?

A few things can cause this. Overmixing the batter, using a different flour blend or underbaking the center can all affect the texture.

Be sure to measure your flour carefully and use a gluten-free 1:1 blend with xanthan gum.

Can I make this ahead for holiday mornings?

YES! And I highly recommend it. Bake the loaf the day before, let it cool completely and store it in the refrigerator. Add the orange glaze before serving.

It is such an easy way to have something homemade ready to go without spending your entire morning in the kitchen.

A few other delicious loaf recipes to try

If you love this cranberry orange loaf, you know I have plenty of other loaf recipes to keep your kitchen busy. Some of my favorite flavors to bake are banana bread, pumpkin bread, blueberry lemon loaf and anything with chocolate chips.

But during the holiday season, this cranberry orange combination is hard to beat.

Between the fresh citrus flavor, tart cranberries, soft gluten-free crumb and sweet orange glaze, every bite is SO delicious.

And the cottage cheese? Truly the secret ingredient nobody will ever guess is in there.

I cannot wait for you guys to try this one! If you make this cranberry orange loaf, let me know what you think in the comments below. I love hearing when you make my recipes, especially when they become a new family favorite.

Happy baking, friends! xo

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