Save to Pinterest A moist, zesty loaf cake bursting with tart cranberries and sweet orange flavor—a festive treat ideal for gifting during the holidays.
This quick cranberry orange loaf cake has become my go-to holiday treat because of its moist texture and delightful balance of tart and sweet.
Ingredients
- Dry Ingredients: 2 cups (250 g) all-purpose flour 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt
- Wet Ingredients: ½ cup (115 g) unsalted butter, softened 1 cup (200 g) granulated sugar 2 large eggs 1 tablespoon finely grated orange zest (from 1 large orange) ½ cup (120 ml) freshly squeezed orange juice ½ cup (120 ml) plain yogurt or sour cream 1 teaspoon vanilla extract
- Add-Ins: 1½ cups (180 g) fresh or frozen cranberries (if frozen, do not thaw)
- Optional Glaze: ½ cup (60 g) powdered sugar 1–2 tablespoons orange juice
Instructions
- Preheat Oven:
- Preheat the oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper.
- Mix Dry Ingredients:
- In a medium bowl, whisk together the flour baking powder baking soda and salt.
- Cream Butter and Sugar:
- In a large bowl, cream the butter and sugar together until light and fluffy.
- Add Wet Ingredients:
- Beat in the eggs one at a time then add the orange zest orange juice yogurt (or sour cream) and vanilla extract Mix until smooth.
- Combine Ingredients:
- Gradually add the dry ingredients to the wet mixture mixing just until combined do not overmix.
- Fold in Cranberries:
- Gently fold in the cranberries with a spatula.
- Prepare for Baking:
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake:
- Bake for 50–55 minutes or until a toothpick inserted into the center comes out clean.
- Cool:
- Cool in the pan for 10 minutes then transfer to a wire rack to cool completely.
- Optional Glaze:
- Whisk powdered sugar with orange juice until smooth then drizzle over the cooled loaf.
Save to Pinterest We love sharing this loaf at family gatherings especially with a warm cup of tea on chilly afternoons.
Notes
Add ½ cup chopped toasted walnuts or pecans for extra crunch Substitute Greek yogurt for a tangier flavor Wrap cooled loaf in cellophane or parchment for gifting Pairs well with a cup of tea or mulled wine.
Required Tools
9x5-inch loaf pan Mixing bowls Electric mixer or whisk Spatula Measuring cups and spoons Wire rack
Allergen Information
Contains Eggs dairy (butter yogurt or sour cream) wheat (gluten) May contain Nuts if added Double-check all ingredient labels for potential allergens.
Save to Pinterest This cranberry orange loaf is a simple yet flavorful treat that brightens any holiday table.
Recipe FAQs
- → Can I use frozen cranberries instead of fresh?
Yes, frozen cranberries can be folded in directly without thawing to prevent excess moisture in the batter.
- → What gives the loaf its citrus flavor?
Freshly grated orange zest and freshly squeezed orange juice infuse the loaf with bright, natural citrus notes.
- → How do I know when the loaf is done baking?
Insert a toothpick into the center; it should come out clean or with few moist crumbs after about 50-55 minutes at 350°F.
- → Can I substitute plain yogurt with sour cream?
Yes, sour cream can be used interchangeably to add moisture and a slight tang to the loaf.
- → Is it possible to add nuts to this loaf?
Chopped toasted walnuts or pecans can be added for extra crunch and flavor if desired.
- → What is the purpose of the optional glaze?
The glaze, made from powdered sugar and orange juice, adds a sweet, citrusy finish and a beautiful sheen on top.