The Most Festive Cranberry Orange Loaf Cake Recipe Ever

Sweet aromas of citrusy cranberry orange loaf cake waft through kitchens, promising pure comfort and warmth.

Zesty oranges and tart berries dance together in a delightful partnership of flavors.

Winter mornings feel magical with this tender, moist treat waiting on your plate.

Fresh cranberries burst with tangy brightness against soft, golden cake crumbs.

Subtle orange notes weave through each delectable slice, creating a harmonious balance.

A sprinkle of powdered sugar adds the perfect finishing touch to this irresistible baked delight.

You won’t be able to resist cutting a generous slice and savoring every single bite.

Why Cranberry Orange Loaf Cake Feels Like a Celebration

• Burst with Seasonal Flavors: Celebrate the vibrant combination of tangy cranberries and zesty orange that dance together in every delightful slice.
• Master Baker's Delight: Perfect for home bakers seeking a rewarding recipe that looks and tastes like it came from a professional bakery.
• Crowd-Pleasing Comfort: Versatile cake that works brilliantly for breakfast, afternoon tea, potlucks, or casual gatherings with friends and family.
• Simple Ingredient Magic: Creates an impressive dessert using basic pantry staples and minimal sophisticated techniques that anyone can confidently execute.

What You’ll Need for Cranberry Orange Loaf Cake

• All-Purpose Flour: The foundational ingredient that provides structure and texture to the loaf cake.
• Baking Powder, Baking Soda: Leavening agents that help the cake rise and create a light, fluffy texture.
• Salt: Enhances the overall flavor profile of the cake.

• Butter: Softened butter adds richness and moisture to the cake.
• Sugar: Provides sweetness and helps create a tender crumb.
• Eggs: Bind the ingredients together and contribute to the cake's structure.
• Sour Cream: Adds moisture and creates a tender, soft texture.
• Orange Juice: Infuses the cake with bright, citrusy flavor.
• Orange Zest: Provides intense orange flavor and aromatic essence.
• Vanilla Extract: Adds depth and warmth to the overall taste.

• Fresh Cranberries, Chopped Walnuts: Add texture, tartness, and a nutty crunch to the loaf cake.

How to Make Cranberry Orange Loaf Cake with Zing

Step 1: Warm Up the Oven

Crank the oven to a toasty 350°F. Grab your 9×5-inch loaf pan and give it a loving coat of grease. Line the bottom with parchment paper for easy cake removal.

Step 2: Mix Dry Ingredients

• All-purpose flour
• Baking powder
• Baking soda
• Salt

Whisk these ingredients until they’re perfectly blended and free of lumps.

Step 3: Cream Butter and Sugar

Grab a large mixing bowl and beat softened butter with sugar using an electric mixer. Whip them together until the mixture turns light, fluffy, and looks like a cloud of deliciousness.

Step 4: Add Eggs

Drop eggs into the butter mixture one by one. Mix thoroughly after each addition, ensuring each egg becomes best friends with the butter and sugar.

Step 5: Combine Wet Ingredients

• Sour cream
• Orange juice
• Orange zest
• Vanilla extract

Blend these ingredients until they create a smooth, fragrant mixture that makes your kitchen smell amazing.

Step 6: Marry Wet and Dry Ingredients

Gently fold the dry ingredient mix into the wet ingredients. Stir carefully until just combined – don’t go crazy with mixing!

Step 7: Fold in Cranberries and Walnuts

• Fresh cranberries
• Chopped walnuts

Distribute these tasty morsels evenly throughout the batter.

Step 8: Prepare for Baking

Transfer the batter to your prepared loaf pan. Spread it evenly and smooth the top with a spatula, creating a perfect canvas of deliciousness.

Step 9: Bake to Perfection

Slide the pan into the oven and bake for 55-60 minutes. The cake is ready when a toothpick inserted in the center comes out with just a few moist crumbs.

Step 10: Cool and Rest

Remove the cake from the oven. Let it hang out in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 11: Serve and Enjoy

Slice the loaf and serve at room temperature. Revel in the burst of citrusy orange and tart cranberry flavors dancing on your taste buds.

Tips for Moist and Tangy Cranberry Orange Loaf

• Soften Butter Perfectly: Let butter sit at room temperature for 30-45 minutes before creaming to achieve a light, fluffy texture that blends smoothly with sugar.
• Prevent Cranberry Sinking: Toss fresh cranberries in a light dusting of flour before folding into the batter to help them distribute evenly and prevent sinking to the bottom.
• Zest with Care: Use a microplane or fine grater to extract only the bright orange outer layer, avoiding the bitter white pith underneath for a pure, citrusy flavor.
• Check Doneness Accurately: Insert a toothpick at a slight angle near the center, ensuring it comes out with just a few moist crumbs to guarantee a perfectly baked, tender loaf.

Loaf Cake Twists That Add Excitement

• Lemon Blueberry Bliss: Replace cranberries and orange zest with fresh blueberries and lemon zest for a bright, summery flavor profile.
• Chocolate Chip Walnut Wonder: Swap cranberries with chocolate chips and keep walnuts for a rich, decadent version of the original cake.
• Almond Raspberry Remix: Substitute cranberries with raspberries, add almond extract, and sprinkle sliced almonds on top for a nutty, fruity variation.
• Spiced Pear Pecan Pleasure: Replace cranberries with diced pears, add ground cinnamon and nutmeg, and use pecans instead of walnuts for a cozy autumn-inspired loaf.

What Goes Well with Cranberry Orange Loaf Cake

• Pair with Orange-Infused Tea: Brew a light, fragrant orange-infused tea that complements the cake's citrusy notes and enhances the overall flavor profile.
• Serve with Vanilla Bean Mascarpone: Whip creamy mascarpone with vanilla bean seeds to create a luxurious, smooth spread that balances the cake's tartness and adds richness.
• Match with Spiced Winter Mulled Wine: Enjoy a warm glass of mulled wine with cinnamon, cloves, and orange zest that echoes the cake's warm spices and bright citrus undertones.
• Accompany with Maple Candied Pecans: Sprinkle maple-glazed pecans alongside the cake to introduce a sweet, crunchy element that contrasts the soft cake texture and adds nutty depth.

Keeping Cranberry Orange Loaf Cake Fresh

• Store the cooled loaf cake in an airtight container or wrapped tightly in plastic wrap inside the refrigerator for up to 5 days, preserving its moisture and freshness.
• Wrap the completely cooled loaf cake in plastic wrap, then in aluminum foil, and place in a freezer-safe bag to freeze for up to 3 months, ensuring no air exposure.
• Remove the frozen loaf cake from the freezer and let it thaw at room temperature for 2-3 hours, keeping it wrapped to prevent moisture loss.
• Consider slicing the loaf cake before freezing, allowing you to take out individual portions and thaw only what you need, maintaining optimal taste and texture.

FAQs for Cranberry Orange Loaf Cake

• Why are fresh cranberries better than dried cranberries in this recipe?

Fresh cranberries provide a vibrant, tart burst of flavor and create juicy pockets within the cake, unlike dried cranberries which can be more chewy and less intense in taste.

• Can I substitute sour cream with another ingredient?

Greek yogurt works perfectly as a direct substitute for sour cream, providing the same moisture and tangy flavor profile while maintaining the cake’s rich texture.

• How do I prevent the cranberries from sinking to the bottom of the cake?

Toss the fresh cranberries in a light dusting of flour before folding them into the batter. This helps prevent them from sinking and ensures even distribution throughout the loaf.

Cranberry Orange Loaf Cake Recipe

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4.9 from 38 reviews

• Total Time: 80 minutes
• Yield: 8 1x

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Description

Cranberry orange loaf cake delivers a delightful winter symphony of tangy citrus and sweet-tart berries. Warm spices and tender crumb promise a comforting slice that connects seasonal memories with pure culinary joy you’ll savor.

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Ingredients

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Flour Ingredients:

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

Wet Ingredients:

• 1/2 cup unsalted butter
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup sour cream
• 1/4 cup orange juice
• 2 tsp orange zest

Fruit and Mix-in Ingredients:

• 1 cup fresh cranberries
• 1/2 cup chopped walnuts (optional)
• 1 tsp vanilla extract

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Instructions

1. Preheat the oven to 350°F and prepare a 9×5-inch loaf pan by greasing and lining with parchment paper.
2. Sift together flour, baking powder, baking soda, and salt in a medium bowl, creating a uniform dry mixture.
3. Cream softened butter and sugar in a large mixing bowl until light and fluffy, using an electric mixer on medium speed.
4. Incorporate eggs one at a time into the butter mixture, ensuring each is fully blended before adding the next.
5. Mix in sour cream, orange juice, orange zest, and vanilla extract until the wet ingredients are smoothly combined.
6. Gradually fold the dry ingredient mixture into the wet ingredients, stirring until just incorporated to avoid overmixing.
7. Gently fold in fresh cranberries and chopped walnuts, distributing them evenly throughout the batter.
8. Transfer the batter to the prepared loaf pan, spreading it evenly and smoothing the top with a spatula.
9. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
10. Remove from the oven and let the loaf cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
11. Slice and serve the cranberry orange loaf cake at room temperature, enjoying the burst of citrus and tart cranberry flavors.

Notes

• Prevent cranberries from sinking by tossing them in a light dusting of flour before folding into the batter, ensuring even distribution throughout the cake.
• For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend, maintaining the same measurements and mixing technique.
• Boost the citrus intensity by brushing a quick orange syrup over the warm cake after baking, creating a moist and extra-tangy flavor profile.
• Transform the recipe into muffins by adjusting the baking time to 18-22 minutes and using a standard muffin tin, perfect for individual servings.

• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 270
• Sugar: 16 g
• Sodium: 150 mg
• Fat: 11 g
• Saturated Fat: 7 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 55 mg