Name: Spiced Orange Cranberry Ricotta Loaf
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 cup ricotta cheese; 1 cup fresh cranberries; 1 cup sugar; 2 large eggs; 1/2 cup orange juice; Zest of 1 orange; 1/4 cup vegetable oil; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1 tsp ground cinnamon; 1/2 tsp ground nutmeg

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I can still smell the orange peel on my fingers and hear the pop of cranberries as they hit the warm batter the kind of baking memory that feels like a hug on a gray afternoon. My kitchen table held the mixing bowl, the radio hummed low, and a loaf pan promised something cozy for the family to gather around.

I started cooking beside my mother, the way many of us did: leaning on a worn counter, dog-eared church cookbooks open to pages stained with decades of dinners. I’m a 58-year-old home cook from Louisville, Kentucky, and I write from that same small kitchen now. I test recipes in real weeknight rhythms, the same way I learned with simple, comforting dishes that feed people without fuss. I share casseroles, skillet suppers, and nostalgic desserts that use pantry staples, and I keep them pork-free for families who prefer it that way. My voice stays warm and encouraging, and I explain each recipe step-by-step so home cooks feel confident. Comfort made simple is my kitchen motto, and I love helping others create meals that feel like home.

Table of Contents

Why this recipe stands out

This Spiced Orange Cranberry Ricotta Loaf fills the room with citrus and spice as it bakes, and it stands out because it balances brightness and tenderness in every slice. The ricotta keeps the crumb moist and slightly tangy, while the orange zest and juice lift the batter with fresh aroma. Cranberries add that tart pop that makes each bite interesting instead of flat, and the gentle spices cinnamon and nutmeg give it a warm, old-fashioned touch. I designed this Spiced Orange Cranberry Ricotta Loaf for busy nights and relaxed weekends alike. It comes together quickly and tolerates a little hurry: you can whisk ingredients in one bowl and still end up with a loaf that feels like you took your time.

Because the loaf uses ricotta and oil rather than butter, it stays moist longer and slices cleanly without crumbling. That makes the Spiced Orange Cranberry Ricotta Loaf great for gifting, for packing in lunches, or for lingering over coffee at the morning table. If you love the idea of ricotta with citrus, you might also enjoy my take on a ricotta almond orange loaf at Ricotta Almond Orange Zest Loaf, which follows the same comforting idea of simple ingredients producing big flavor.

How this recipe comes together

I like recipes that behave predictably, and the Spiced Orange Cranberry Ricotta Loaf does just that. Start by whisking the ricotta with sugar and eggs until they form a smooth, creamy base. The eggs add structure while the ricotta adds moisture; together they keep the loaf tender without needing creamed butter or long mixing. Stirring in orange juice and zest next distributes citrus flavor right through the batter. A little vegetable oil helps the loaf retain softness when it cools, so slices feel almost cake-like but with a satisfying density.

In a separate bowl, whisking the dry ingredients ensures the baking powder, baking soda, salt, and warm spices go into the batter evenly. When you fold the dry mix into the wet, work gently to avoid overmixing; a few streaks of flour are okay. Finally, fold in fresh cranberries so they scatter through the batter without bursting everywhere. Pour the batter into a greased loaf pan and bake until a toothpick comes out clean; the edges should turn golden, and the middle should spring back slightly. This Spiced Orange Cranberry Ricotta Loaf bakes reliably in an ordinary oven, and if you like ricotta-based quick breads, try my ricotta festive puffs for another citrus treat at Orange Ricotta Festive Puffs.

Ingredients :

2 cups all-purpose flour, 1 cup ricotta cheese, 1 cup fresh cranberries, 1 cup sugar, 2 large eggs, 1/2 cup orange juice, Zest of 1 orange, 1/4 cup vegetable oil, 1 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg

Directions :

Preheat your oven to 350°F (175°C) and grease a loaf pan.,
In a large bowl, mix the ricotta cheese, sugar, and eggs until smooth.,
Stir in the orange juice and zest, and vegetable oil until well combined.,
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and spices.
Gradually add the dry ingredients to the wet mixture and mix until just combined.
Gently fold in the cranberries.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
Let cool in the pan for 10 minutes, then remove and cool completely on a wire rack before slicing.

Best ways to enjoy it

Once your Spiced Orange Cranberry Ricotta Loaf cools, slice and enjoy it in a few simple ways. For breakfast, a thick slice toasted lightly and spread with a smear of butter or cream cheese makes the loaf feel like a small celebration. For a midday treat, pair a slice with hot tea; the citrus notes brighten the cup and the cranberries add a tart counterpoint. If you serve it at a brunch, place thin slices on a platter with fresh orange wedges and a scatter of extra cranberries for color. Leftover slices also make a fine base for a quick dessert: warm a slice, spoon a little ricotta sweetened with honey over the top, and finish with toasted almonds.

The loaf also serves well at family gatherings. Guests often appreciate a loaf that is not too sweet and that offers familiar flavors like cinnamon and orange. Because the Spiced Orange Cranberry Ricotta Loaf stays moist, you can prepare it a day ahead and slice near serving time to keep it fresh. For a slightly fancier presentation, dust the top with a light powdered sugar sift or drizzle a simple glaze made from orange juice and confectioners’ sugar. If you want more ricotta-centered ideas that pair well with this loaf, check out my ideas for almond-ricotta-coconut variations at Almond Ricotta Coconut Loaf.

How to store it properly

This Spiced Orange Cranberry Ricotta Loaf stores easily and keeps its texture when you follow a few basic rules. At room temperature, wrap the cooled loaf tightly in plastic wrap or place it in an airtight container for up to two days. The ricotta helps retain moisture, so the loaf won’t dry out quickly. If you need to keep it fresh longer, refrigerate the wrapped loaf for up to five days; bring slices to room temperature or warm gently before serving to soften the crumb.

For longer storage, slice the loaf and wrap each slice separately in plastic wrap, then place slices in a freezer-safe bag. Frozen slices keep well for up to three months. Thaw overnight in the refrigerator or at room temperature for a few hours, then warm gently in a low oven or toaster oven for best texture. When you reheat, avoid microwaving for a long time, as that can make the ricotta texture rubbery. This Spiced Orange Cranberry Ricotta Loaf also travels well; packing slices in waxed paper between layers keeps them from sticking and makes it easy to bring a homemade gift to a neighbor or gathering.

Simple tips for success

A few small habits make a big difference when you bake the Spiced Orange Cranberry Ricotta Loaf. First, use fresh ricotta rather than watery or overly dry ricotta; gently drain any excess whey if your ricotta seems runny. Measure your flour by spooning it into the cup and leveling with a knife to prevent a dry, dense loaf. When you mix wet and dry ingredients, stir until just combined; overmixing develops gluten and makes the loaf tough. Folding in cranberries last keeps their color and prevents them from bleeding too much into the batter.

Zest the orange before juicing to capture the fragrant oils, and use room-temperature eggs so they blend easily into the ricotta. If fresh cranberries feel too tart, you can toss them in a little sugar before folding them in; that softens their bite without removing their bright flavor. If you’d like a nuttier texture, fold in a handful of chopped toasted almonds at the end. For more ideas on mixing ricotta into quick breads and cakes, my chocolate-vanilla ricotta loaf recipe offers another no-fuss approach at Chocolate Vanilla Ricotta Loaf Cake. With these small steps, your Spiced Orange Cranberry Ricotta Loaf will turn out tender, flavorful, and reliably comforting.

Flavor variations

The Spiced Orange Cranberry Ricotta Loaf adapts well to little changes that suit your pantry. For a nutty twist, fold in 1/2 cup chopped toasted walnuts or pecans for crunch; the warm spices pair beautifully with nuts. Swap half the all-purpose flour for whole wheat pastry flour to add a subtle nuttiness and more texture while keeping the loaf tender. If you prefer a sweeter loaf, increase the sugar by 2 to 3 tablespoons, or add a simple orange glaze on top after baking.

You can also experiment with berries: replace cranberries with chopped frozen cherries or blueberries, adjusting sugar slightly to balance tartness. For a citrus shift, add a teaspoon of lemon zest in addition to or instead of orange zest. If you want a richer loaf, stir in a half cup of mascarpone or a tablespoon of honey to the ricotta mix. For those who like spice-forward breads, add 1/4 teaspoon ground ginger or a pinch of cardamom. These small swaps keep the heart of the Spiced Orange Cranberry Ricotta Loaf intact while letting you tailor flavors to the season or your taste.

Frequently asked questions

Q: Can I use dried cranberries instead of fresh?

A: Yes, you can substitute dried cranberries, but reduce or omit any additional sugar in the batter because dried fruit often has added sugar. Rehydrate dried cranberries in warm orange juice for 10–15 minutes if you want them plumper; drain well before folding them into the batter. Using dried cranberries will change the texture slightly, and you may see fewer bright pops of tartness than with fresh cranberries in the Spiced Orange Cranberry Ricotta Loaf.

Q: Do I have to use ricotta, or can I use yogurt?

A: Ricotta gives this loaf a specific creamy, slightly tangy profile and helps create a denser, moist crumb. You can substitute whole-milk Greek yogurt or thick plain yogurt in a pinch at a 1:1 ratio, but expect a slightly different texture a touch lighter and a bit more cake-like. If you swap yogurt, make sure it’s thick rather than runny to maintain moisture without thinning the batter too much.

Q: How can I prevent the cranberries from sinking?

A: Toss cranberries briefly in a tablespoon of flour before folding them into the batter; the light coating helps suspend them. Also avoid overmixing after adding fruit; fold gently and pour the batter into the pan right away. Fresh cranberries in the Spiced Orange Cranberry Ricotta Loaf tend to stay distributed when you follow these steps.

Q: Can I make mini loaves or muffins instead?

A: Absolutely. Divide the batter into greased mini loaf pans or muffin tins and reduce baking time accordingly mini loaves usually bake in 30–40 minutes, and muffins in 18–22 minutes. Watch for a toothpick to come out clean, and adjust timing as ovens vary.

Conclusion

If you want another ricotta-citrus cake to compare and inspire your loaf variations, this Orange Cranberry Ricotta Cake source offers a lovely reference for flavor ideas and glazing options: Orange Cranberry Ricotta Cake – SugarLoveSpices. That recipe pairs nicely with the techniques here and can help you explore glazes, ingredient swaps, and presentation touches for the Spiced Orange Cranberry Ricotta Loaf. Baking this loaf often feels like returning to something warm and familiar a slice of home baked into each bite.

Spiced Orange Cranberry Ricotta Loaf