Cranberry Orange Loaf Cake – A Festive Holiday Classic
When the holidays approach, kitchens everywhere fill with the fragrance of citrus, spices, and baked treats. One timeless recipe that never fails to impress is the Cranberry Orange Loaf Cake. This moist, golden loaf balances the tartness of cranberries with the brightness of orange zest and juice, finished with a sweet citrus glaze.
Whether you’re serving it at a family brunch, gifting it to neighbors, or enjoying a slice with tea by the fire, this loaf embodies the festive season. With its jewel-like cranberries and aromatic citrus, it looks as good as it tastes.
Why Cranberry Orange Loaf Cake?
- Seasonal ingredients – Fresh cranberries and juicy oranges are abundant during fall and winter.
- Beautiful presentation – Each slice reveals ruby-red cranberries dotted through golden cake.
- Crowd-pleaser – Perfect for breakfast, dessert, or a snack.
- Giftable – Wrap in parchment and twine for a homemade holiday gift.
Ingredients
For the Loaf:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tbsp orange zest
- ½ cup fresh orange juice
- ½ cup sour cream or Greek yogurt
- 1 ½ cups fresh or frozen cranberries (halved if large)
For the Glaze:
- 1 cup powdered sugar
- 2–3 tbsp fresh orange juice
- ½ tsp orange zest
👩🍳 Instructions
- Preheat Oven – Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan.
- Mix Dry Ingredients – In a bowl, whisk flour, baking powder, baking soda, and salt.
- Cream Butter & Sugar – In a separate bowl, beat butter and sugar until fluffy. Add eggs one at a time. Stir in orange zest.
- Add Wet Ingredients – Mix in orange juice and sour cream until smooth.
- Combine – Gently fold in dry ingredients until just combined. Fold in cranberries.
- Bake – Transfer batter to loaf pan and smooth top. Bake 50–55 minutes until golden and a toothpick comes out clean.
- Cool – Allow loaf to cool 10 minutes in the pan, then transfer to wire rack.
- Glaze – Whisk powdered sugar, orange juice, and zest. Drizzle over cooled loaf.
Tips & Variations
- Cranberries – Fresh or frozen work; if frozen, don’t thaw before baking.
- Add nuts – Fold in chopped pecans or walnuts for crunch.
- Festive touch – Top glaze with sugared cranberries for decoration.
- Make-ahead – Stays moist for 3–4 days wrapped in plastic.
Serving Suggestions
- Slice thick and serve with coffee or tea.
- Wrap mini loaves for holiday gifts.
- Add a scoop of vanilla ice cream for dessert.
Nutrition (per slice, 10 servings)
- Calories: 260
- Carbohydrates: 38g
- Protein: 3g
- Fat: 11g
- Saturated Fat: 6g
- Cholesterol: 55mg
- Sodium: 160mg
- Fiber: 2g
- Sugar: 22g
Cranberry Orange Loaf Cake
Moist loaf cake filled with tart cranberries and bright orange flavor, topped with a sweet citrus glaze.
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan.
- In a bowl, whisk flour, baking powder, baking soda, and salt.
- In another bowl, beat butter and sugar until fluffy. Add eggs one at a time. Stir in orange zest.
- Mix in orange juice and sour cream until smooth.
- Gently fold in dry ingredients until just combined. Fold in cranberries.
- Transfer batter to loaf pan. Bake 50–55 minutes until golden and toothpick comes out clean.
- Cool loaf 10 minutes, then remove from pan and cool on wire rack.
- Whisk glaze ingredients and drizzle over cooled loaf.
Notes
For decoration, top loaf with sugared cranberries or orange slices. Stays moist for 3–4 days wrapped tightly.
