Orange Cranberry Loaf Cake

Short description

This Orange Cranberry Loaf Cake is a moist and tender quick bread filled with the bright zest of oranges and the tart burst of cranberries. Perfect for the holiday season or as an everyday treat, it is simple to prepare and full of festive flavor.

Why You’ll Love This Recipe

• Combines refreshing citrus with tart cranberries for a perfect flavor balance.

• Simple to prepare with everyday ingredients.

• Makes a beautiful loaf that works for breakfast, snack, or dessert.

• Versatile enough to adapt into muffins or mini loaves.

• Freezes well, making it an excellent make-ahead option.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• All-purpose flour

• Baking powder

• Baking soda

• Salt

• Granulated sugar

• Unsalted butter (softened)

• Large eggs

• Orange juice (freshly squeezed preferred)

• Orange zest

• Vanilla extract

• Fresh or frozen cranberries

• Optional glaze: powdered sugar and orange juice

directions

1. Preheat the oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.

2. In a bowl, whisk together flour, baking powder, baking soda, and salt.

3. In another large bowl, cream together butter and sugar until light and fluffy.

4. Beat in the eggs one at a time, followed by orange juice, zest, and vanilla extract.

5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.

6. Gently fold in the cranberries.

7. Pour the batter into the prepared pan and smooth the top.

8. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

9. Let the loaf cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

10. (Optional) Drizzle with a glaze made from powdered sugar and orange juice once cooled.

Servings and timing

• Servings: 10–12 slices

• Prep time: 20 minutes

• Cook time: 50–60 minutes

• Total time: About 1 hour 20 minutes

Variations

• Add chopped nuts such as pecans or walnuts for crunch.

• Substitute dried cranberries if fresh or frozen are not available.

• Swap half of the orange juice with buttermilk for a softer texture.

• Add a cinnamon-sugar streusel topping for extra sweetness.

• Bake as muffins (adjust bake time to 18–22 minutes).

storage/reheating

• Store at room temperature in an airtight container for up to 3 days.

• Refrigerate for up to 1 week.

• Freeze wrapped tightly for up to 3 months. Thaw overnight in the refrigerator.

• Warm individual slices in the microwave for 10–15 seconds before serving.

FAQs

Can I use frozen cranberries?

Yes, use them directly from the freezer without thawing to prevent excess moisture.

How do I prevent cranberries from sinking?

Toss them lightly in flour before folding into the batter.

Can I make this loaf gluten-free?

Yes, substitute a 1:1 gluten-free flour blend.

Is the glaze necessary?

No, it is optional, but it adds sweetness and shine.

Can I reduce the sugar?

Yes, but reducing sugar may slightly change the texture and moisture.

How do I know the loaf is fully baked?

Insert a toothpick into the center; it should come out clean or with a few crumbs.

Can I make this dairy-free?

Yes, substitute plant-based butter or oil.

What nuts work best in this loaf?

Walnuts or pecans complement the flavors well.

Can I double the recipe?

Yes, but bake in two separate loaf pans to ensure even cooking.

How long does it stay fresh?

Up to 3 days at room temperature or up to 1 week refrigerated.

Conclusion

The Orange Cranberry Loaf Cake is a perfect combination of citrus brightness and cranberry tartness, making it ideal for both everyday enjoyment and festive occasions. Simple to prepare and versatile to adapt, this loaf is a timeless recipe worth baking again and again.

Print