If you’re looking for a loaf cake that perfectly balances tartness with sweetness, Cranberry Orange Loaf Cake is the perfect choice. This moist and flavorful cake is a showstopper at holiday gatherings, casual brunches, or whenever you’re in the mood for a sweet treat. Combining the bold flavors of zesty oranges and tangy cranberries, this loaf cake bursts with fresh, vibrant notes, making it as satisfying to eat as it is easy to make.
Why Cranberry Orange Loaf Cake is Perfect for Every Occasion
The pairing of cranberry and orange creates a refreshing contrast of flavors. Cranberries, known for their natural tartness, are complemented by the zesty sweetness of oranges. This combination brings an invigorating brightness to a dense, buttery cake base, creating a loaf cake that feels light yet indulgent. Whether served as breakfast, dessert, or an afternoon snack, this loaf cake hits all the right notes.
But what makes this cake even more special is its simplicity. It’s a single-bowl recipe that requires basic ingredients you likely already have in your kitchen, making it convenient for both novice bakers and seasoned pros.
Ingredients You’ll Need
To make this delightful Cranberry Orange Loaf Cake, you’ll need the following ingredients:
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup granulated sugar
- 1 tablespoon orange zest (from about 1 large orange)
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup freshly squeezed orange juice
- ¼ cup milk
- 1 teaspoon vanilla extract
- 1 ½ cups fresh or frozen cranberries
Optional Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons freshly squeezed orange juice
- 1 teaspoon orange zest
Step-by-Step Directions
1. Prepare Your Loaf Pan and Preheat Oven
Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan with butter or non-stick spray. You can also line the pan with parchment paper for easier removal.
2. Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures that all the dry ingredients are evenly distributed throughout the batter.
3. Cream the Sugar and Orange Zest
In a large mixing bowl, combine the granulated sugar and orange zest. Use your fingers to rub the zest into the sugar. This helps release the natural oils from the zest, intensifying the orange flavor in the loaf cake.
4. Beat in the Butter and Eggs
Add the softened butter to the orange-sugar mixture, and beat with an electric mixer until light and fluffy. This step creates a smooth, creamy texture that will help make the cake tender. Once well combined, beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next.
5. Add Wet Ingredients
Mix in the orange juice, milk, and vanilla extract. These liquids provide moisture and enhance the flavor, giving the loaf a soft, melt-in-your-mouth crumb.
6. Fold in Dry Ingredients
Gradually add the flour mixture to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can cause the loaf to become dense.
7. Fold in the Cranberries
Gently fold the cranberries into the batter, making sure they are evenly distributed. If using frozen cranberries, there’s no need to thaw them, but you can toss them with a little flour to prevent them from sinking to the bottom.
8. Bake the Cake
Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown on top, and your kitchen will fill with the enticing scent of fresh oranges.
9. Cool and Glaze (Optional)
Once baked, allow the loaf to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. If you want to add a touch of sweetness, drizzle the loaf with a simple orange glaze. To make the glaze, whisk together the powdered sugar, orange juice, and orange zest. Drizzle the glaze over the cooled loaf, letting it gently run down the sides.
Cranberry Orange Loaf Cake Variations
- Nuts for Added Texture: For extra crunch, fold in ½ cup of chopped walnuts or pecans. The nuttiness complements the tart cranberries and orange zest perfectly.
- Chocolate Lovers’ Twist: Add ½ cup of white or dark chocolate chips to the batter for a rich, indulgent variation. The smoothness of chocolate pairs well with the tartness of cranberries, creating an irresistible contrast.
- Citrus Swap: If you want to experiment with different flavors, try substituting the orange with lemon or lime. These citrus fruits will offer a slightly different zing but will work just as well with the cranberries.
How to Serve Cranberry Orange Loaf Cake
This loaf cake can be enjoyed on its own, but you can elevate it even more by serving it with a dollop of whipped cream or a scoop of vanilla ice cream for a more decadent dessert option. If you’re serving it for breakfast or brunch, a spread of butter or cream cheese will add a creamy richness that pairs wonderfully with the bright citrus flavor.
Storage Tips
To keep your Cranberry Orange Loaf Cake fresh, store it in an airtight container at room temperature for up to 3 days. If you want it to last longer, refrigerate the loaf for up to 1 week or freeze it for up to 3 months. When freezing, be sure to wrap the loaf tightly in plastic wrap and place it in a resealable freezer bag.
Why Cranberry Orange Loaf Cake is a Must-Try
This loaf cake brings together the best of both worlds: the tangy, tart burst of cranberries and the zesty brightness of orange. The result is a cake that is as flavorful as it is versatile. Whether you’re looking for a quick treat to serve with coffee or a delightful dessert for special occasions, this cake is sure to impress.
In addition to its delicious flavor, this Cranberry Orange Loaf Cake is also relatively simple to make, making it perfect for bakers of all skill levels. With a handful of pantry staples and a few fresh ingredients, you’ll have a cake that’s bound to become a favorite.