Have you ever wondered why some holiday baked goods feel lackluster, while others burst with unforgettable, vibrant flavor? What if the secret to a truly show-stopping dessert wasn’t a complex technique, but the perfect harmony of just two classic ingredients? Get ready to unlock that secret with this ultimate recipe for the most moist and fragrant Cranberry Orange Loaf Cake you will ever bake.
This isn’t just another fruit bread; it’s a celebration of citrus and berry, wrapped in a tender, buttery crumb. The bright, zesty notes of orange perfectly cut through the tartness of fresh cranberries, creating a balanced and utterly addictive flavor profile. It’s the perfect treat for a cozy afternoon, a festive brunch, or a thoughtful homemade gift.
Ingredients for the Perfect Cranberry Orange Loaf Cake
The magic of this recipe lies in its simple, high-quality ingredients. Each component plays a crucial role in building the final texture and flavor. Below is everything you’ll need, along with some smart substitution ideas to make this recipe your own.
- All-Purpose Flour: 1 ¾ cups (210g). This provides the structure for our loaf. For a slightly denser, nuttier crumb, you can substitute up to half with whole wheat pastry flour.
- Baking Powder: 1 ½ teaspoons. This is our primary leavening agent, ensuring a beautiful rise and a light texture. Make sure it’s fresh for the best results!
- Salt: ½ teaspoon. Salt is a flavor enhancer; it balances the sweetness and makes the orange and cranberry notes pop.
- Unsalted Butter: ½ cup (113g), softened to room temperature. Using softened butter is key for a creamy, well-aerated batter. For a dairy-free version, a high-quality plant-based butter stick works well.
- Granulated Sugar: 1 cup (200g). This provides sweetness and contributes to the moist, tender crumb.
- Large Eggs: 2, at room temperature. Room temperature eggs incorporate more easily into the batter, creating a more uniform texture.
- Orange Zest: 2 tablespoons, from about 2 medium oranges. This is where the intense orange aroma comes from! Don’t skimp on the zest.
- Orange Juice: ½ cup (120ml), freshly squeezed. Fresh juice offers a much brighter, more authentic flavor than bottled varieties.
- Vanilla Extract: 1 teaspoon. Vanilla adds a layer of warmth and complexity that complements the fruit flavors beautifully.
- Fresh or Frozen Cranberries: 1 ½ cups (150g). If using frozen, do not thaw them first. Tossing them in a tablespoon of flour from your measured amount helps prevent them from sinking.
For the Orange Glaze (Optional but Recommended!):
- Powdered Sugar: 1 cup (120g), sifted.
- Orange Juice: 2-3 tablespoons. Adjust the amount to achieve your desired glaze consistency.
Timing
One of the best features of this citrus cranberry cake is its efficiency. You get a bakery-quality result without spending all day in the kitchen. In total, you’re looking at about 85 minutes from start to finish.
This timing is significantly less than many layered cakes, which often require over two hours. This makes our loaf cake an ideal choice for spontaneous baking sessions or when you need an impressive dessert on short notice. Here’s the breakdown:
- Preparation Time: 15 minutes
- Cooking Time: 60-70 minutes
- Total Time: 75-85 minutes
Step-by-Step Instructions
Follow these simple steps for a foolproof loaf every time. We’ve included pro tips to help you master this delightful cranberry orange bread.
Step 1: Preheat and Prep
First things first, let’s set the stage. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper, leaving an overhang on the sides. The overhang acts as a handle, making it easy to lift the cake out later.
Step 2: Whisk the Dry Ingredients
In a medium bowl, whisk together the 1 ¾ cups of all-purpose flour, 1 ½ teaspoons of baking powder, and ½ teaspoon of salt. In a separate small bowl, toss your fresh or frozen cranberries with one tablespoon of this flour mixture. This simple trick creates a light coating that helps suspend the berries within the batter, preventing them from all sinking to the bottom.
Step 3: Cream Butter, Sugar, and Zest
In a large bowl using a hand mixer or stand mixer, beat the ½ cup of softened butter and 1 cup of granulated sugar on medium-high speed until light and fluffy. This usually takes about 3-4 minutes. Now, add the 2 tablespoons of orange zest and beat for another 30 seconds. This infuses the fat with orange oil, creating an incredible aroma.
Step 4: Incorporate Eggs and Vanilla
Add the 2 room-temperature eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed to ensure everything is evenly mixed. Stir in the 1 teaspoon of vanilla extract.
Step 5: Alternate Wet and Dry Ingredients
With the mixer on low speed, add the dry ingredients in three additions, alternating with the ½ cup of fresh orange juice in two additions. Begin and end with the dry ingredients. Mix only until just combined—a few streaks of flour are okay. Overmixing develops gluten and can lead to a tough, dense cake.
Step 6: Fold in the Cranberries
Gently fold the flour-coated cranberries into the batter using a rubber spatula. Be careful not to overmix. Just a few gentle turns are all you need to distribute the berries evenly throughout the batter for your Cranberry Orange Loaf Cake.
Step 7: Bake to Golden Perfection
Pour the batter into your prepared loaf pan and smooth the top. Bake for 60-70 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean or with a few moist crumbs attached. If the top starts to brown too quickly, you can loosely tent it with aluminum foil for the last 15-20 minutes of baking.
Step 8: Cool and Prepare the Glaze
Let the loaf cool in the pan for about 15 minutes before using the parchment paper handles to lift it out. Transfer it to a wire rack to cool completely. While it cools, prepare the simple orange glaze. In a small bowl, whisk together the 1 cup of sifted powdered sugar and 2 tablespoons of orange juice. Add more juice, one teaspoon at a time, until you reach a pourable consistency.
Step 9: Glaze and Serve
Once the cake is completely cool—this is important!—drizzle the orange glaze over the top, letting it drip down the sides. A warm cake will cause the glaze to melt and become transparent. Let the glaze set for about 20 minutes before slicing and serving.
Nutritional Information
While this is an indulgent treat, it’s helpful to understand its nutritional profile. The following is an estimate for one slice, assuming the loaf is cut into 12 even slices. Please note that actual values may vary based on specific ingredients and brands used.
- Calories: Approximately 280-320 kcal
- Carbohydrates: 45g
- Sugars: 25g
- Fat: 10g
- Protein: 4g
- Fiber: 2g
Healthier Alternatives for the Recipe
Love this recipe but want to make a few healthier tweaks? This loaf is wonderfully adaptable. Here are some tested and approved modifications:
- Reduce the Sugar: You can reduce the granulated sugar to ¾ cup (150g) without significantly impacting the texture. The tartness of the cranberries will be more pronounced.
- Incorporate Whole Grains: Replace half of the all-purpose flour with white whole wheat flour or whole wheat pastry flour for an increase in fiber and nutrients.
- Yogurt for Moisture: For a lower-fat option that’s incredibly moist, substitute half of the butter (¼ cup) with ¼ cup of plain Greek yogurt. This also adds a slight protein boost.
Name: Yumi Hwag
Byline: Founder & Recipe Developer, Yumimeals
Bio : Yumi tests weeknight-friendly air fryer, slow cooker, and BBQ recipes in a small home kitchen. She focuses on simple steps, real-family testing, and clear food-safety guidance. Contact: [email protected]