Cranberry Orange Carrot Loaf

This Cranberry Orange Carrot Loaf is packed with nutritious ingredients, bursting with flavor, and has the perfect moist, dense texture, making it a delicious breakfast or snack idea!

This Cranberry Orange Carrot Loaf is a symphony of flavors and textures. The cozy molasses sweetness from brown sugar, the earthy notes from carrots, and the tartness of fresh cranberries create a harmonious blend. The avocado oil, a healthy neutral oil option, ensures a moist and dense crumb, making each bite a delightful experience.

If you’re simply looking for a fail-proof, delicious carrot bread that’s just the right amount of sweet but not overly sweet, leave out the orange and cranberries. Instead, add a touch of cinnamon, and you’ll have a classic carrot cake-esque vibe. 

Mix-In Variations:

Feel free to get creative with mix-ins to tailor this loaf to your preferences. Consider adding:

  • Chopped nuts (walnuts or pecans) for added crunch.
  • Shredded coconut or replace the cranberries with chopped pineapple for a tropical twist.
  • Dried fruits like raisins, cherries, or chopped apricots for an extra chewy burst of sweetness.
  • Spices like cinnamon, nutmeg, or ginger complement carrots very well!

Whether enjoyed as a breakfast treat, afternoon snack, or dessert, this Cranberry Orange Carrot Loaf is a versatile and scrumptious homemade baked goods option.

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Carrot Cranberry Orange Loaf


Ingredients

Units Scale
  • 1/2 cup brown sugar
  • 2 cups carrot, finely grated
  • 1/2 cup avocado oil
  • 2 eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1 cup fresh cranberries, halved
  • 1 very large orange, zested & half juiced
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C) and grease the loaf pan then set aside
  2. In a large mixing bowl, combine brown sugar, avocado oil, eggs, vanilla extract, orange zest, and juice then mix until well combined
  3. In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix; a few lumps are okay. Lastly, fold in the grated carrot first until mostly combined then lastly the the halved fresh cranberries until a smooth batter is formed.
  5. Pour the batter into the prepared loaf pan, spreading it evenly.
  6. Bake in the preheated oven for about 50 minutes or until a toothpick inserted into the center comes out clean, it may need more time.
  7. Once baked, remove the bread from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer the bread to a wire rack to cool completely.
  8. Optional – juice the other half of the remaining orange into a small bowl, add about 1/4 cup of powdered sugar and stir until a thick glaze forms. Drizzle the glaze over the bread, allow it to harden and set, then slice and enjoy!

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