There’s something magical about the combination of tart cranberries and fresh, citrusy orange. This Cranberry Orange Loaf Cake is the perfect balance of sweet and tangy, with a soft, moist crumb that melts in your mouth. It’s a delightful treat for breakfast, a mid-day snack, or even a light dessert with a cup of tea.
The best part? It’s easy to make and fills your kitchen with the most incredible aroma while baking! Whether you’re an experienced baker or just getting started, this recipe will become one of your go-to favorites.
So, let’s dive right in and make this delicious cranberry-orange loaf cake!
Why You’ll Love This Cranberry Orange Loaf Cake
- Bursting with flavor – The combination of tart cranberries and zesty orange is irresistible
- Perfectly moist – Thanks to the butter, eggs, and orange juice, this cake stays soft and tender
- Easy to make – No complicated steps or fancy equipment required
- Great for any occasion – Serve it for breakfast, as an afternoon snack, or as a light dessert
- Festive and beautiful – The red cranberries make this loaf especially lovely for the holidays
What Does Cranberry Orange Loaf Cake Taste Like?
This loaf cake is the perfect balance of flavors and textures
- Sweet and citrusy from the fresh orange juice and zest
- Slightly tart from the cranberries, which give little bursts of flavor in every bite
- Moist and buttery with a soft, tender crumb
- Just a hint of warmth from the vanilla and orange essence
Every bite is pure joy!
Ingredients for Cranberry Orange Loaf Cake
For the Cake
- 1 ½ cups all-purpose flour – Provides the perfect structure
- 1 teaspoon baking powder – Helps the cake rise beautifully
- ½ teaspoon baking soda – Gives extra lift and tenderness
- ¼ teaspoon salt – Balances the flavors
- ½ cup unsalted butter, softened – Adds richness and moisture
- 1 cup granulated sugar – Sweetens the cake just right
- 2 large eggs – Helps bind everything together
- ½ cup fresh orange juice – Infuses citrusy brightness
- Zest of 1 orange – Enhances the orange flavor even more
- ½ teaspoon vanilla extract – Adds depth to the flavor
- 1 cup fresh or frozen cranberries – Adds beautiful color and tartness
For the Glaze (Optional but Recommended!)
- 1 cup powdered sugar – For a smooth, sweet glaze
- 2 tablespoons fresh orange juice – Brings out the citrus flavor
- ½ teaspoon orange zest – A little extra zing
Tools You’ll Need
- Mixing bowls
- Hand or stand mixer
- Loaf pan (9×5-inch)
- Whisk
- Spatula
- Zester or grater
- Wire cooling rack
How to Make Cranberry Orange Loaf Cake
1. Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×5-inch loaf pan or line it with parchment paper
2. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside
3. Cream the Butter and Sugar
In a large mixing bowl, beat the butter and sugar together until light and fluffy (about 2-3 minutes)
4. Add the Wet Ingredients
Beat in the eggs, one at a time. Then mix in the orange juice, zest, and vanilla extract until well combined
5. Combine and Fold in Cranberries
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Gently fold in the cranberries with a spatula
6. Bake the Loaf
Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean
7. Cool Completely
Let the loaf cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before glazing
8. Make the Orange Glaze
In a small bowl, whisk together the powdered sugar, orange juice, and zest until smooth. Drizzle over the cooled loaf
9. Slice and Enjoy!
Let the glaze set for a few minutes, then slice and serve. Enjoy every citrusy, cranberry-packed bite!
What to Serve with Cranberry Orange Loaf Cake
This cake pairs beautifully with
- A warm cup of coffee or tea
- A dollop of whipped cream
- A scoop of vanilla ice cream
- A sprinkle of powdered sugar for an extra touch of sweetness
Tips for the Best Cranberry Orange Loaf Cake
- Use fresh orange juice and zest – It makes a huge difference in flavor
- Don’t overmix – Stir just until combined to keep the cake soft and fluffy
- Toss cranberries in a little flour before folding them in – This prevents them from sinking
- Let it cool before glazing – Otherwise, the glaze will melt right off
How to Store Cranberry Orange Loaf Cake
Room Temperature
Wrap the loaf tightly in plastic wrap and store at room temperature for up to 3 days
Refrigerator
For longer freshness, keep it in the fridge for up to a week
Freezing
Wrap slices individually in plastic wrap and store in an airtight container in the freezer for up to 3 months
To enjoy, just thaw at room temperature and warm slightly before serving
FAQs
Can I use dried cranberries instead of fresh?
Yes! Use ¾ cup dried cranberries, but soak them in warm water for 10 minutes to plump them up before adding them to the batter
Can I make this loaf gluten-free?
Absolutely! Use a 1:1 gluten-free flour blend for the best texture
Can I make muffins instead of a loaf?
Yes! Divide the batter into a muffin tin and bake at 350°F (175°C) for 18-22 minutes
What if I don’t have orange juice?
Lemon juice works too, though the flavor will be slightly different. You can also use milk with an extra teaspoon of orange zest
A Bright and Delicious Treat!
This Cranberry Orange Loaf Cake is a must-try if you love citrusy, fruity, and moist cakes. It’s easy to make, bursting with fresh flavors, and perfect for any time of year—especially during the holiday season!
Give it a try, and let me know how it turns out! If you make it, share a photo on Pinterest—I’d love to see your beautiful bakes!
Happy baking! 😊 🍊💖
Looking for more delicious bakes? Try these next!
- Classic New Orleans Bread Pudding – A rich, custardy Southern classic
- Pineapple Coconut God Bless America Cake – A tropical, fluffy delight
- Soft & Savory Red Lentil Bread – A nutritious and unique twist on homemade bread