Cranberry Orange Loaf Cake
Introduction (short)
This cranberry orange loaf cake is bursting with citrus flavor and juicy cranberries. Perfectly sweet, slightly tangy, and wonderfully moist — it’s ideal for breakfast, tea time, or a festive dessert.
Ingredients
For the Cake:
1 ½ cups all-purpose flour
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt
½ cup (115 g) unsalted butter, softened
¾ cup sugar
2 large eggs
1 tbsp orange zest (from 1–2 oranges)
½ cup fresh orange juice
½ cup plain yogurt or sour cream
1 tsp vanilla extract
1 ½ cups fresh or frozen cranberries (if frozen, do not thaw)
For the Glaze (optional):
½ cup powdered sugar
1–2 tbsp fresh orange juice
Instructions
Preheat the Oven
Preheat to 175°C (350°F). Grease and line a loaf pan with parchment paper.
Prepare Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Cream Butter and Sugar
In a large bowl, beat the butter and sugar until light and fluffy (about 2–3 minutes).
Add Wet Ingredients
Mix in eggs one at a time, then add orange zest, orange juice, yogurt (or sour cream), and vanilla extract. Mix until well combined.
Combine and Fold
Gradually add the dry ingredients to the wet mixture, stirring just until combined.
Gently fold in cranberries with a spatula.
Bake
Pour the batter into the prepared pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Cool
Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Glaze (optional)
Mix powdered sugar and orange juice until smooth. Drizzle over the cooled cake.
How to Make (Summary)
Whisk dry → Cream butter & sugar → Add wet ingredients → Fold in cranberries → Bake → Cool → Glaze → Enjoy!
Variations
Nutty Touch: Add ½ cup chopped walnuts or pecans.
White Chocolate Cranberry Loaf: Stir in ½ cup white chocolate chips.
Whole Wheat Version: Use half whole wheat flour for a rustic texture.
Gluten-Free Option: Substitute all-purpose flour with a gluten-free blend.
Tips
Coat cranberries lightly in flour before folding them in — this keeps them from sinking.
Use fresh orange juice and zest for the best flavor.
Store leftovers in an airtight container for up to 4 days or freeze for 2 months.
Don’t overmix the batter to keep the loaf soft and fluffy.
Conclusion (short)
This cranberry orange loaf cake is the perfect balance of sweet and tart, with a moist crumb and bright citrus aroma. A delightful treat for any season!