Cranberry Orange Loaf Cake Recipe

Holiday baking doesn’t have to be complicated. This Cranberry Orange Loaf Cake is simple, moist, and full of flavor. The tart cranberries balance the sweet orange glaze. You can make it for breakfast, brunch, or dessert. It slices easily and keeps well. Many readers on homeandfiesta enjoy recipes that are easy, yet taste like a bakery treat. This loaf is a perfect example.

You’ll find below what this cake is, how to make it, why it works, and answers to common questions.

BEST EVER Cranberry Orange Bread

What is a Cranberry Orange Loaf Cake?

A Cranberry Orange Loaf Cake is a sweet, soft loaf that combines tart cranberries with bright orange flavor. It is baked in a single loaf pan, making it easy to prepare and slice.

• It’s similar to other fruit loaf cakes, like lemon loaf or banana bread, but has a fresh citrus twist.
• The cranberries give a pop of tartness in every bite.
• This cake works for holidays, brunch, or a quick snack at home.

You can enjoy it plain, with a glaze, or with a dusting of powdered sugar. Kids love the bright color and adults enjoy the citrus flavor.

Ingredients You’ll Need

Here’s what you need to make one loaf:

Dry Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Wet Ingredients

• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup freshly squeezed orange juice
• Zest of 1 orange
• 1 teaspoon vanilla extract

Fruit

• 1 cup fresh or frozen cranberries

Optional Glaze

• 1 cup powdered sugar
• 2–3 tablespoons orange juice

Tips:

• Frozen cranberries work fine. Just do not thaw them before adding to the batter.
• You can add 1/2 cup chopped nuts if you like crunch.
• The glaze is optional, but it brightens the flavor and makes the loaf festive.

How to Make Cranberry Orange Loaf Cake

Step 1: Prep the Pan and Oven

• Preheat your oven to 350°F (175°C).
• Grease a 9×5-inch loaf pan or line it with parchment paper.

Step 2: Mix Dry Ingredients

• In a medium bowl, whisk together 2 1/4 cups flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
• Set aside.

Step 3: Cream Butter and Sugar

• In a large bowl, beat 1/2 cup softened butter with 1 cup sugar until smooth.
• Add 2 eggs, one at a time, beating after each.
• Stir in 1/2 cup orange juice, orange zest, and 1 teaspoon vanilla extract.

Step 4: Combine Wet and Dry

• Gradually add the dry ingredients to the wet mix. Stir until just combined.
• Fold in 1 cup cranberries. Mix gently to avoid crushing them.

Step 5: Bake the Loaf

• Pour the batter into the prepared loaf pan. Smooth the top with a spatula.
• Bake for 50–60 minutes. Check with a toothpick in the center; it should come out clean.
• Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.

Step 6: Optional Glaze

• In a small bowl, mix 1 cup powdered sugar with 2–3 tablespoons orange juice.
• Drizzle over the cooled loaf.
• Add extra cranberries or zest for decoration if you like.

Why This Recipe Works

• Moist Texture: Butter and orange juice keep the loaf soft.
• Even Baking: A single loaf pan ensures the cake bakes evenly.
• Balanced Flavor: Tart cranberries and sweet orange complement each other.
• Easy Preparation: Steps are straightforward, minimal tools needed.
• Versatile: You can make it ahead, slice for brunch, or gift to friends.

Serving Suggestions

• Slice and serve with butter for breakfast.
• Pair with tea or coffee.
• Use as a dessert with a dollop of whipped cream.
• Cut into smaller squares for brunch or holiday trays.

Recipe FAQ,s

Can I use frozen cranberries?
Yes. Add them directly to the batter. Don’t thaw, or the juice may make the loaf soggy.

Can I make mini loaves?
Yes. Divide the batter into small pans. Reduce baking time to 25–35 minutes. Check with a toothpick.

How long does it stay fresh?
Store at room temperature in an airtight container for up to 3 days. Freeze for up to 1 month.

Can I use orange extract instead of fresh juice?
Yes, but use less extract (1 teaspoon) and replace juice with milk or water to keep batter consistency.