When the holiday season arrives, I begin craving all of the flavours that are in this loaf. Cranberry and orange are the perfect wintery combo, and can we just talk about the smell from the oven?! You don’t need to be burning a candle when you’re baking this loaf, that’s for sure! The aroma is amazing!!

This loaf is definitely more of a ‘dessert’ or ‘sweet bread’. Typically when I’m baking for the family, we limit the sugars and use replacements that are healthier options. However, this sweet bread is a little bit more decadent and well, isn’t that what the season is all about?! 

This recipe is one of my favourites to bring over to friends and family during the holiday season. For a simple (and inexpensive) hostess gift, tie some burlap ribbon around your loaf and place a pretty little accent (like this artificial spruce leaf) inside the ribbon, and you’re all set. 

Another great thing about this recipe is that it’s freezer friendly. We always get at least a couple surprise visitors during the holiday season (or we plan last minute get togethers). If you have a couple of these stored in your freezer, you can easily whip one out for your guests. I highly suggest making a double batch!  



  • 2 cups all-purpose flour
  • 1/4 tsp salt
  • 2 teaspoons baking powder
  • 3/4 cup granulated sugar
  • 3/4 cup oil (vegetable, canola, or coconut) 
  • 1 cup plain greek yogurt
  • 2 large eggs
  • 2 tablespoons freshly squeezed juice of an orange
  • Zest of 1 orange
  • 2 teaspoons vanilla extract
  • 1/4 cup milk
  • 1 cup cranberries


Preheat oven to 350 degrees. Coat a loaf pan lightly with oil or butter and set aside. In a large bowl, whisk together flour, salt and baking powder. Set aside.

In a smaller bowl, whisk together the sugar, oil, greek yogurt, eggs, orange juice, orange zest, vanilla extract and milk until fully mixed. Add wet ingredients to dry ingredients and mix until just combined (do not over mix). Last, add the cranberries and mix gently until combined. 

Pour the batter into the prepared loaf pan and bake for 55-65 minutes or until inserted toothpick in the centre comes out clean. 

Once fully cooked, remove from the oven and allow to cool for approximately 25 minutes before removing the loaf from the pan. Once removed, transfer to wire wrack and let it cool completely. 


Lots of love,

Alexandra xo



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