Cranberry Orange Loaf Cake is a delightful treat that combines the bright flavors of orange and the tart sweetness of cranberries. This loaf cake is perfect for breakfast, a snack, or dessert. Its moist texture and refreshing taste make it an excellent choice for any occasion.

Why Make This Recipe

Making Cranberry Orange Loaf Cake is easy and rewarding. The ingredients are simple and commonly found in most pantries. This recipe allows you to enjoy a delicious homemade cake that is perfect for sharing with family and friends. It’s also a wonderful way to use up leftover dried cranberries and enjoy the zesty flavor of orange.

How to Make Cranberry Orange Loaf Cake

Ingredients

1 1⁄2 cups all-purpose flour
1 teaspoon baking powder
1⁄2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1 tablespoon orange zest
1/2 cup fresh orange juice
1 cup dried cranberries
1/2 cup chopped candied orange peel
1 cup powdered sugar
2-3 tablespoons fresh orange juice for glaze

Directions

Preheat the oven to 350°F (175°C). Grease and flour a loaf pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, beat the softened butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract and sour cream.
Mix in the orange zest and juice until smooth. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Gently fold in the dried cranberries and chopped candied orange peel.
Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.
Allow the loaf to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
For the glaze, whisk powdered sugar with 2-3 tablespoons of orange juice until smooth. Drizzle over the cooled loaf.

How to Serve Cranberry Orange Loaf Cake

Cranberry Orange Loaf Cake can be served plain or with a drizzle of the orange glaze on top. It pairs wonderfully with a cup of tea or coffee. You can also slice it and serve it as part of a brunch spread, or simply enjoy it as a sweet treat during the day.

How to Store Cranberry Orange Loaf Cake

To store Cranberry Orange Loaf Cake, keep it in an airtight container at room temperature for up to three days. If you want to keep it longer, store it in the refrigerator for up to a week. You can also freeze the loaf cake by wrapping it tightly in plastic wrap and placing it in a freezer bag for up to three months. Allow it to thaw overnight in the refrigerator before serving.

Tips to Make Cranberry Orange Loaf Cake

Make sure your butter is softened completely for easier mixing.
You can substitute fresh cranberries for the dried ones if you prefer.
Adjust the orange juice in the glaze for a thinner or thicker consistency based on your preference.

Variation

You can easily customize this loaf cake by adding nuts like walnuts or pecans. For a fun twist, try adding spices like cinnamon or cloves for a more seasonal flavor.

FAQs

Q: Can I use frozen cranberries in this recipe?
A: Yes, you can use frozen cranberries. Just make sure to thaw and drain them before adding them to the batter to avoid excess moisture.

Q: Can I make this loaf cake gluten-free?
A: Yes, you can substitute all-purpose flour with a gluten-free flour blend to make this loaf cake gluten-free.

Q: How do I know when the loaf cake is done baking?
A: You can check if the cake is done by inserting a toothpick into the center. If it comes out clean, the cake is ready. If not, bake for a few more minutes and check again.