Name: Protein Cranberry Orange Loaf
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 1 cup all-purpose flour; ½ cup vanilla or unflavored protein powder; 1 tsp baking powder; ½ tsp baking soda; ¼ tsp salt; Zest of 1 orange; ½ cup fresh orange juice (about 1 large orange); 2 large eggs; ½ cup Greek yogurt or unsweetened applesauce; ⅓ cup maple syrup or honey; ¼ cup melted coconut oil or butter; 1 cup fresh or frozen cranberries; 1 tsp vanilla extract

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This Protein Cranberry Orange Loaf is a moist, tangy, and lightly sweet baked treat that’s packed with bright citrus flavor, bursts of tart cranberries, and an extra dose of protein to keep things nutritious. Whether I’m grabbing a slice for breakfast, an afternoon snack, or a post-workout bite, this loaf fits right in—delicious and energizing.

Why You’ll Love This Recipe

I love this recipe because it strikes the perfect balance between flavor and function. The cranberries bring a tart bite that plays beautifully with the sweet orange zest, and the added protein makes this more than just a dessert. It’s a loaf I feel good about eating and sharing. Plus, it’s simple to throw together with pantry staples and works wonderfully for meal prep.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Vanilla or unflavored protein powder
Baking powder
Baking soda
Salt
Orange zest
Orange juice (freshly squeezed for best flavor)
Eggs
Greek yogurt or unsweetened applesauce
Maple syrup or honey
Coconut oil or melted butter
Fresh or frozen cranberries
Vanilla extract

Directions

I start by preheating my oven to 350°F (175°C) and lining a loaf pan with parchment paper or greasing it well.
In a large mixing bowl, I whisk together the dry ingredients—flour, protein powder, baking powder, baking soda, salt, and orange zest.
In a separate bowl, I combine the wet ingredients: eggs, orange juice, Greek yogurt (or applesauce), maple syrup (or honey), melted coconut oil, and vanilla extract.
I pour the wet mixture into the dry ingredients and stir until just combined—careful not to overmix.
Gently, I fold in the cranberries.
I pour the batter into the prepared loaf pan and smooth the top.
The loaf bakes in the preheated oven for about 45–55 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, I let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Servings and timing

This loaf makes about 10 slices and takes approximately 10 minutes to prepare, with 50 minutes of baking time. I usually allow at least 1 hour total from start to finish, including some cooling time.

Variations

I sometimes swap cranberries with blueberries for a milder fruit flavor.
For an extra citrus burst, I mix in a few drops of orange extract.
If I want a sweeter touch, I add a glaze made of powdered sugar and orange juice on top after baking.
I’ve tried using almond flour for a gluten-free version, though it results in a denser loaf.
Chocolate chips work great as an add-in if I want something more indulgent.

storage/reheating

I store leftovers in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. For longer storage, I slice the loaf and freeze individual portions—perfect for grabbing on busy mornings. To reheat, I microwave a slice for about 20–30 seconds or pop it in a toaster oven until warmed through.

FAQs

How much protein is in each slice?

Depending on the type of protein powder used, each slice generally contains around 8–12 grams of protein. I usually calculate it based on the total amount in the loaf divided by how many slices I cut.

Can I use dried cranberries instead of fresh?

Yes, I’ve used dried cranberries when I couldn’t find fresh or frozen ones. I like to soak them in warm water or orange juice for about 10 minutes so they plump up a bit.

What kind of protein powder works best?

I’ve had the best results with a neutral-flavored whey or plant-based protein powder. I avoid anything too strongly flavored since it can compete with the citrus-cranberry combo.

Can I make this loaf dairy-free?

Absolutely. I substitute Greek yogurt with a dairy-free yogurt or unsweetened applesauce, and use coconut oil or another plant-based fat instead of butter.

Why did my loaf come out dense?

If the loaf turns out too dense, it might be due to overmixing the batter or using too much protein powder. I’ve found it’s important to mix gently and measure accurately, especially when adding extra dry ingredients like protein powder.

Conclusion

This Protein Cranberry Orange Loaf is one of my favorite ways to satisfy a sweet craving while keeping my energy up. It’s bright, moist, and full of seasonal flavor—plus it gives me a nice protein boost to keep me going. Whether it’s breakfast, snack, or dessert, this loaf hits the spot every time.