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Close-up of Cranberry Orange Loaf Cake slice showing cranberries and crumb

Cranberry Orange Loaf Cake Recipe

This Cranberry Orange Loaf Cake is soft, moist, and bursting with fresh citrus flavor. Juicy cranberries add tart pops of sweetness, while the orange zest and glaze bring a bright, festive finish. Easy to bake and perfect for breakfast, gifting, or holiday dessert tables, this loaf is a beautiful blend of sweet, tangy, and irresistibly cozy flavors.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Breakfast, Dessert
Cuisine American
Servings 8 People
Calories 290 kcal

Ingredients
  

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.

Instructions  

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.

Video

Notes

📝 Notes

  • Use fresh cranberries for the brightest flavor and color.
  • Swap in frozen cranberries if needed—no thawing required.
  • For stronger citrus flavor, add extra orange zest or a splash of orange extract.
  • Do not overmix the batter to keep the loaf tender and fluffy.
  • Tent with foil if the top browns too quickly while baking.
  • Let the loaf cool fully before slicing to avoid crumbling.
  • Store leftovers in an airtight container at room temperature for 2–3 days.
  • Freeze slices individually for easy grab-and-go breakfasts.

🍽️ Nutrition Facts (Per Serving)

Calories: 290 kcal,
Carbohydrates: 42 g,
Fiber: 2 g,
Sugars: 24 g,
Protein: 4 g,
Fat: 12 g,
Saturated Fat: 7 g,
Cholesterol: 55 mg,
Sodium: 180 mg,
Potassium: 120 mg,
Calcium: 40 mg,
Iron: 1.2 mg
Keyword Cranberry Orange Loaf Cake Recipe