Bright orange zest and juice run through every part of this loaf, giving it that unmistakable citrus punch in both the crumb and the glaze on top. Fresh cranberries get folded in and halved so they burst throughout each slice, while a handful of chopped walnuts adds a welcome bit of crunch if you want it. The batter comes together quickly in two bowls, bakes up into a deep golden loaf with that signature crack down the center, and cools just long enough to soak in a sweet-tart orange glaze before slicing. It's tender, moist, and packed with real fruit flavor in every bite — the kind of quick bread that disappears fast whether it's breakfast or dessert. This one's a solid pick for a dairy free kitchen, no special occasion required.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →10 servings
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with a strip of parchment paper that overhangs the two long sides, so you can lift the loaf out cleanly.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Add the granulated sugar and orange zest and whisk again until the zest is evenly distributed throughout the dry mixture.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
