Holiday-Worthy Cranberry Orange Mini Loaves with Icing Drizzle

You know that feeling when you walk into a house and it just smells like the holidays? That’s the magic you get with these Cranberry Orange Mini Loaves with Icing Drizzle. They’ve got that festive look, sure, but they’re so much easier to pull off than a fancy layer cake. And honestly, isn’t it more fun to have your own little loaf to enjoy? These are my go-to make-ahead treat that always, always earns rave reviews. Perfect for breakfast with coffee, a sweet bite after the big meal, or wrapped up as the most delicious gift.

Why You’ll Love This

First off, the mini size is just right. No slicing needed, no mess—just a perfect personal portion. The combination of tangy cranberries and bright, sunny orange is a classic for a reason. It just tastes like celebration. The batter comes together in one bowl, which means less cleanup for you. And because they’re smaller, they bake in about half the time of a standard loaf. You get all the cozy, comforting flavor without spending your whole day in the kitchen. So good.

Equipements Needed

• A standard 6-cavity mini loaf pan (or two if you have them!)
• Large mixing bowl
• Whisk
• Spatula
• Zester or fine grater
• Juicer or a fork for juicing
• Cooling rack
• Small bowl or measuring cup for the icing

Ingredients

• 2 cups all-purpose flour: The sturdy base for our loaves.
• 1 cup granulated sugar: For just the right amount of sweetness.
• 1 ½ tsp baking powder: Gives our loaves a nice lift.
• ½ tsp baking soda: Works with the powder for a tender crumb.
• ½ tsp salt: Balances all the flavors perfectly.
• 1 cup buttermilk: Makes the loaf incredibly moist and tender.
• 2 large eggs: Binds everything together.
• ½ cup vegetable oil: Keeps the loaf from being dry.
• Zest of one large orange: For that bright, citrusy punch.
• ¼ cup fresh orange juice: Amplifies the orange flavor throughout.
• 1 ½ cups fresh or frozen cranberries: The tart star of the show. No need to thaw if frozen.

For the Icing Drizzle:

• 1 cup powdered sugar: Creates a smooth, sweet glaze.
• 2-3 tbsp orange juice: Thins the sugar to a drizzly consistency.
• ½ tsp vanilla extract: Adds a warm, cozy note to the icing.

Step By Step

1. Preheat your oven to 350°F (175°C). Grease your mini loaf pan really well with butter or non-stick spray.
2. In your large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In another bowl or a large measuring cup, whisk the buttermilk, eggs, oil, orange zest, and orange juice until well combined.
4. Pour the wet ingredients into the dry ingredients. Use your spatula to gently mix until *just* combined. A few lumps are totally fine—overmixing makes a tough loaf.
5. Gently fold in the cranberries until they’re evenly distributed.
6. Divide the batter evenly among the 6 cavities of your prepared pan. They should be about ⅔ full.
7. Bake for 25-30 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
8. Let the loaves cool in the pan for about 10 minutes before turning them out onto a cooling rack to cool completely.
9. For the icing, whisk the powdered sugar, 2 tablespoons of orange juice, and vanilla together. Add the extra tablespoon of juice if it seems too thick. You want it to drizzle nicely off a spoon.
10. Once the loaves are completely cool, drizzle the icing back and forth over the top. Let it set for a few minutes before serving.

Tips For Success

• Don’t overmix the batter! Stir until you no longer see dry flour streaks. That’s it.
• If you only have one pan, you can bake in batches. Just keep the leftover batter at room temperature while the first batch bakes.
• For an extra burst of orange, add a tiny pinch of orange zest to the icing.
• Letting the loaves cool completely is non-negotiable for the icing. Otherwise, it’ll just melt right off.
• Honestly, if your family loves nuts, a ½ cup of chopped pecans or walnuts folded in with the cranberries is a fantastic addition.
• No buttermilk? No problem. Make a quick substitute by placing 1 tablespoon of white vinegar or lemon juice in a measuring cup and adding enough milk to make 1 cup. Let it sit for 5 minutes before using.

Variations & Substitutions

• Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free baking blend.
• Dairy-Free: Use a plant-based milk mixed with 1 tablespoon of vinegar for the buttermilk substitute.
• Different Fruit: Try blueberries and lemon zest instead of cranberry and orange for a summer twist.
• Less Sugar: You can reduce the sugar to ¾ cup if you prefer a tarter loaf.
• Muffin Version: This batter works great for muffins! Just fill lined muffin cups ⅔ full and bake for 18-22 minutes.

Storage & Reheating

These little loaves store beautifully. Once the icing is set, you can keep them in an airtight container at room temperature for up to 2 days. For longer storage, pop them in the fridge for up to a week. They also freeze wonderfully—wrap each cooled, un-iced loaf tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw at room temperature and add the icing right before serving. To refresh a room-temperature loaf, a quick 10-second zap in the microwave makes it taste like it just came out of the oven.

Serving Ideas & Pairings

These mini loaves are the ultimate all-day Thanksgiving treat. They’re perfect for a Thanksgiving breakfast or brunch alongside scrambled eggs and bacon. As a dessert, they pair wonderfully with a cup of strong coffee or a scoop of vanilla bean ice cream. They also make a stunning addition to a spread of other Thanksgiving desserts. And don’t forget about gifting! Tying a ribbon around each little loaf is such a heartfelt way to share the holiday spirit with neighbors and friends.

Frequently Asked Questions

Can I use dried cranberries instead of fresh? You can, but the tart pop of the fresh ones is really special. If you use dried, reduce the amount to 1 cup and give them a rough chop first.
My icing is too runny/thick. How do I fix it? Too runny? Add a bit more powdered sugar, a tablespoon at a time. Too thick? Add more orange juice, just a teaspoon at a time, until it’s drizzle-able.
Are these good for making ahead for Thanksgiving? Absolutely! Bake and cool the loaves the day before. Store them un-iced at room temperature, and then whip up the icing and drizzle it on the day of. It’s one less thing to worry about.
Can I make one big loaf instead? For sure. Use a 9×5 inch loaf pan and bake at the same temperature for 55-65 minutes, or until a toothpick comes out clean.
I hope these Cranberry Orange Mini Loaves with Icing Drizzle become a new tradition in your home. They’re the kind of simple, from-the-heat recipe that makes the holiday feel special without any of the stress.