Name: Protein Cranberry Orange Loaf
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1 cup all-purpose flour (or 1/2 cup all-purpose + 1/2 cup oat flour); 1/2 cup vanilla or unflavored protein powder; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 2 large eggs; 1/2 cup Greek yogurt or sour cream; 1/3 cup orange juice; 1 tablespoon orange zest; 1/4 cup honey or maple syrup; 1/4 cup coconut oil or melted butter; 3/4 cup dried or fresh cranberries; Optional: 1/4 cup chopped nuts or a simple orange glaze

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Protein Cranberry Orange Loaf is a moist, flavorful quick bread packed with tart cranberries, bright citrus, and a boost of protein. It’s a great way to enjoy a bakery-style treat that also supports my energy and nutrition goals.

Why You’ll Love This Recipe

I love how this loaf gives me the comfort of a sweet, citrusy bake with added protein to keep me full longer. The cranberry-orange combo is fresh and festive, and I enjoy it as breakfast, a snack, or a post-workout treat. It’s easy to make, keeps well, and satisfies my sweet tooth without going overboard. Protein Cranberry Orange Loaf

Ingredients

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

all-purpose flour or a mix of flour and oat flour
vanilla or unflavored protein powder
baking powder
baking soda
salt
eggs
Greek yogurt or sour cream
orange juice
orange zest
honey or maple syrup
coconut oil or melted butter
dried or fresh cranberries
optional: chopped nuts or a drizzle of glaze

Directions

I preheat the oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
I whisk together the flour, protein powder, baking powder, baking soda, and salt.
In another bowl, I beat the eggs with Greek yogurt, orange juice, zest, honey, and oil.
I combine the wet and dry ingredients until just mixed—being careful not to overmix.
I fold in the cranberries and optional add-ins like nuts.
I pour the batter into the pan and smooth the top.
I bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean.
I let it cool in the pan for 10 minutes, then transfer it to a rack to cool completely.

Servings and timing

This recipe makes 1 loaf (about 8–10 slices). It takes 10–15 minutes to prepare and 45–50 minutes to bake.

Variations

I sometimes use fresh cranberries when in season—they add extra tartness and pop.
For more protein, I increase the protein powder slightly and reduce the flour.
I’ve made this with almond flour for a lower-carb version.
If I want a sweeter loaf, I mix in a handful of mini chocolate chips.
A simple orange glaze made with powdered sugar and juice is a delicious finishing touch.

storage/reheating

I store the loaf wrapped tightly at room temperature for up to 3 days or in the fridge for up to a week. To reheat, I warm slices in the microwave for 10–15 seconds or toast them for a crisp edge. It also freezes well—just slice and wrap portions individually for grab-and-go use. Protein Cranberry Orange Loaf

FAQs

What kind of protein powder works best?

I use a whey or plant-based powder that I enjoy the taste of. Vanilla works great with the citrus flavor.

Can I use frozen cranberries?

Yes, I add them straight from the freezer—no need to thaw, just toss them in flour first to prevent sinking.

Can I skip the yogurt?

Greek yogurt adds moisture and protein, but I’ve swapped it with sour cream or applesauce in a pinch.

How do I keep the loaf from drying out?

I don’t overbake it, and I store it well-wrapped. The yogurt and oil help it stay moist.

Is this good for breakfast?

Absolutely. I slice it and enjoy it with coffee or tea—it’s filling, slightly sweet, and has enough protein to start my day.

Conclusion

Protein Cranberry Orange Loaf is a bright, energizing bake that gives me the perfect mix of flavor and function. I love how easy it is to make, how well it stores, and how it fits into my day whether I’m on the go or relaxing at home. It’s one of those recipes I keep coming back to.