Description
This Cranberry Orange Loaf Cake is a tender, moist quick bread bursting with the flavors of fresh cranberries and bright citrus. Perfect for holiday mornings, cozy afternoons, or gifting to loved ones, this loaf delivers the perfect balance of tart and sweet in every bite. The orange glaze adds a touch of brightness that makes it irresistible and perfect for any time of year.
Ingredients
1¾ cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup granulated sugar
½ cup unsalted butter, softened
2 large eggs, room temperature
1 tablespoon orange zest (from 1–2 oranges)
½ cup freshly squeezed orange juice
½ cup plain Greek yogurt or sour cream
1 teaspoon vanilla extract
1½ cups fresh or frozen cranberries (do not thaw if frozen)
1 tablespoon all-purpose flour (for tossing cranberries)
For the Orange Glaze:
¾ cup powdered sugar
1½ tablespoons fresh orange juice
½ teaspoon orange zest
Instructions
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Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving a bit of overhang for easy removal.
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In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
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In a large mixing bowl, beat butter and granulated sugar with an electric mixer until light and fluffy, about 2–3 minutes.
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Add eggs one at a time, mixing well after each addition. Stir in orange zest, orange juice, Greek yogurt, and vanilla extract until combined. The batter may look slightly curdled — this is normal.
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Gradually add dry ingredients to the wet mixture, mixing just until no flour streaks remain. Avoid overmixing.
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Toss cranberries with 1 tablespoon of flour, then gently fold them into the batter.
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Pour batter into the prepared loaf pan and smooth the top.
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Bake for 50–60 minutes or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent loosely with foil.
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Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
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To make the glaze, whisk together powdered sugar, orange juice, and zest until smooth. Adjust consistency by adding more juice if needed.
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Once the loaf is cool, drizzle the glaze over the top. Allow it to set for 10–15 minutes before slicing and serving.
Notes
If using frozen cranberries, do not thaw before mixing them into the batter to avoid color bleeding.
For extra texture, add ½ cup of chopped pecans or white chocolate chips to the batter.
Store the cooled loaf in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
To freeze, wrap tightly in plastic wrap and aluminum foil (without glaze) and freeze for up to 2 months. Thaw overnight and glaze before serving.
- Prep Time: 15 minutes
- Cook Time: 55 minutes