Hello, Baking Enthusiasts!
The holidays are the perfect time to bake something truly festive, and there’s no better way to celebrate the season than with this Cranberry Orange Loaf Cake. The combination of fresh, tart cranberries with the bright, citrusy kick of orange creates a flavor explosion that’s both sweet and tangy—ideal for cozy mornings or as a delightful dessert after a holiday meal.
This loaf cake is wonderfully moist, with a light crumb and a subtle sweetness that perfectly balances the tartness of the cranberries. It’s easy to make, yet sophisticated enough to impress guests at any gathering. The bright pop of orange zest and the occasional burst of cranberry make each bite a little moment of joy, especially when paired with a warm cup of tea or coffee.
Ready to add a little festive cheer to your baking routine? This Cranberry Orange Loaf Cake is just the thing to brighten up your kitchen and your taste buds. Let’s get started!
A Quick Glance at the Recipe
A moist loaf cake bursting with fresh cranberries and zesty orange, topped with a simple orange glaze for the perfect touch of sweetness.
My Cranberry Orange Loaf Cake Story
I first came across the idea of cranberry and orange as a pairing during a holiday gathering, where someone brought a cranberry-orange relish. The flavors were so vibrant and refreshing that I knew they would be perfect for a loaf cake. This recipe quickly became a holiday tradition in my house—it’s easy enough to make as a breakfast or brunch item, but elegant enough to serve as a dessert at a festive dinner. Every time I bake it, the kitchen fills with the most incredible scent, and my family can’t wait to dig in!
Why You’ll Love Cranberry Orange Loaf Cake
What Makes It Special:
- Vibrant Citrus Flavor: The perfect blend of fresh orange zest and juice, giving the cake a bright, refreshing flavor.
- Bursting with Fresh Cranberries: Tangy cranberries throughout, adding both flavor and texture to the cake.
- Moist and Tender: Thanks to a blend of ingredients that keep it moist without being overly dense.
- Perfect for the Holidays: A simple yet festive treat for family gatherings, holiday brunches, or just a cozy weekend bake.
Cuisine:
American, Holiday Baking
Tips for Success
- Use Fresh Cranberries: For the best flavor and texture, use fresh cranberries. If using frozen, do not thaw them, as they may bleed into the batter.
- Don’t Overmix: Mix the batter gently to avoid a dense loaf. Overmixing can cause the cake to become heavy.
- Adjust the Glaze: Add more or less orange juice to the glaze to achieve your desired consistency.
Substitutions and Variations
- Make It Dairy-Free: Swap the butter for a dairy-free alternative such as coconut oil or vegan butter.
- Add Nuts: Incorporate chopped walnuts or pecans into the batter for an extra crunch.
- Swap the Glaze: For a less sweet topping, dust the cooled cake with powdered sugar instead of using a glaze.
- Add Spice: A pinch of cinnamon or nutmeg in the batter can add warmth to the flavor profile.
Make It Healthier
- Lower the Sugar: Use a sugar substitute like stevia or monk fruit for a lighter version.
- Whole Wheat Flour: Swap half of the all-purpose flour for whole wheat flour for added fiber.
- Less Glaze: Skip the glaze or use a lighter drizzle for a healthier option.
A Sweet Farewell
This Cranberry Orange Loaf Cake is the perfect holiday treat, offering a deliciously tart yet sweet flavor that everyone will love. Whether you’re serving it at a festive brunch or enjoying a quiet moment with a cup of tea, it’s sure to become a favorite. So go ahead, give this recipe a try and fill your home with the scents of the season—your taste buds will thank you!
Relevant Categories
Desserts, Loaf Cakes, Holiday Baking
Tags
Cranberry Orange, Holiday Baking, Quick Bread, Fall Desserts, Brunch
Frequently Asked Questions
- Can I use dried cranberries instead of fresh?
Fresh cranberries work best for their tart flavor, but if using dried cranberries, consider soaking them in warm water for 10 minutes to rehydrate. - Can I make this ahead of time?
Yes, this loaf cake can be made a day or two in advance. Store it tightly wrapped in plastic wrap. - How do I store leftovers?
Store leftovers in an airtight container at room temperature for up to 4 days, or refrigerate for up to 1 week. - Can I freeze this loaf cake?
Yes, wrap the cake tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw at room temperature before serving. - Can I use bottled orange juice?
Fresh orange juice offers the best flavor, but bottled juice will work in a pinch. - Can I add nuts to this cake?
Yes, you can add chopped walnuts or pecans to the batter for a nutty crunch. - What should I do if the top of the cake is getting too dark?
If the top is browning too fast, cover the cake loosely with aluminum foil and continue baking. - How can I make the glaze thicker or thinner?
Add more powdered sugar for a thicker glaze or more orange juice for a thinner glaze. - Is this recipe gluten-free?
To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free flour blend. - Can I add other fruits to the cake?
Yes, blueberries or raspberries would work well in place of or in addition to cranberries.
Enjoy the refreshing, tangy-sweet flavors of this Cranberry Orange Loaf Cake! 🍊🍒
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Cranberry Orange Loaf Cake
Description
The holidays are the perfect time to bake something truly festive, and there’s no better way to celebrate the season than with this Cranberry Orange Loaf Cake.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon orange zest (from about 1 orange)
- ½ cup fresh orange juice (from about 1 orange)
- ½ cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1½ cups fresh cranberries (or frozen, if fresh is unavailable)
For the Orange Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh orange juice
- 1 teaspoon orange zest
Instructions
Step 1: Preheat and Prepare the Pan
- Preheat your oven to 350°F (175°C).
- Grease a 9×5-inch loaf pan and line the bottom with parchment paper for easy removal of the cake.
Step 2: Prepare the Dry Ingredients
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 3: Make the Cake Batter
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy (about 3-4 minutes).
- Add the eggs one at a time, beating well after each addition.
- Stir in the orange zest, orange juice, and vanilla extract until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated (be careful not to overmix).
- Gently fold in the cranberries. The batter will be thick.
Step 4: Bake the Cake
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 55–65 minutes, or until a toothpick inserted into the center of the cake comes out clean. If the top starts to brown too quickly, loosely cover the cake with foil and continue baking.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 5: Prepare the Orange Glaze
- In a small bowl, whisk together the powdered sugar, orange juice, and orange zest until smooth.
- Drizzle the glaze over the cooled cake, allowing it to drip down the sides for a beautiful finish.
