Irresistible Cranberry Orange Loaf Cake Recipe to Delight

Baking a Cranberry Orange Loaf Cake is like wrapping yourself in a cozy blanket on a chilly day. Imagine slicing into that golden-brown exterior, revealing moist crumbs bursting with the tartness of cranberries and the zing of fresh oranges, all while your kitchen fills with an aroma that could convince even the grumpiest neighbor to drop by for a slice. It’s the kind of cake that whispers sweet nothings to your taste buds and invites you back for seconds (or thirds).

This cake isn’t just about flavor; it’s a nostalgic journey for me. I remember my grandmother whipping this up during the festive season, her laughter echoing as flour dusted the air. Whether it’s a holiday gathering or a lazy Sunday afternoon, this loaf is perfect for any occasion. So, grab your apron and let’s dive into creating this delightful treat that promises to bring warmth and joy to your table.

Baking this Cranberry Orange Loaf Cake always brings smiles and compliments from friends and family alike.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: Use high-quality flour for the best texture; sift it for an even more airy loaf.
• Granulated Sugar: This sweetener balances the tartness of cranberries perfectly; adjust based on your sweetness preference.
• Baking Powder: Essential for giving the loaf its rise; ensure it’s fresh for optimal fluffiness.
• Salt: Just a pinch enhances flavors; don’t skip this step!
• Unsalted Butter: For richness, use softened butter; it creates that tender crumb we all love.
• Eggs: Use large eggs at room temperature for better emulsification in the batter.
• Fresh Oranges: Zest and juice both add vibrant flavor; choose juicy varieties for extra zest!
• Cranberries: Fresh or frozen work well; if using dried cranberries, soak them in warm water first.
• Vanilla Extract: A splash adds warmth; opt for pure extract over imitation when possible.
• Milk: Whole milk gives richness; but feel free to substitute with plant-based options if preferred.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Cranberry Orange Loaf Cake

Prepare Your Oven and Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to prevent sticking during baking.

Mix Dry Ingredients Together: In a medium bowl, whisk together flour, baking powder, and salt until combined. This step ensures an even distribution of leavening agents throughout the batter.

Cream Butter and Sugar: In a large mixing bowl, beat softened butter with granulated sugar until light and fluffy. This usually takes about 3-4 minutes – it’s worth paying attention here!

Add Eggs and Flavorings: Add eggs one at a time, fully incorporating each before adding vanilla extract along with orange zest and juice. Mix until smooth – you want those citrus notes shining through!

Combine Dry Ingredients with Wet Mixture: Gradually add dry ingredients into the wet mix, alternating with milk until just combined. Be careful not to overmix – we want our cake fluffy!

Add Cranberries: Gently fold in cranberries using a spatula until evenly distributed throughout the batter. The bright red berries will provide delightful bursts of tartness in every bite.

Finally, pour your batter into the prepared loaf pan and bake for 55-60 minutes or until golden brown and a toothpick inserted comes out clean. Let it cool in the pan for about 10 minutes before transferring it onto a wire rack to cool completely.

Enjoy slicing into your freshly baked Cranberry Orange Loaf Cake!

Perfecting the Cooking Process

Start by mixing dry ingredients, then cream butter and sugar before adding eggs and zest. This sequence ensures a fluffy texture and even distribution of flavors.

Add Your Touch

Feel free to swap cranberries for dried cherries or add chopped nuts for extra crunch. A splash of orange liqueur can elevate the flavor profile too.

Storing & Reheating

Store your cranberry orange loaf cake in an airtight container at room temperature for up to five days. For reheating, pop a slice in the microwave for about 10 seconds.

Baking this cranberry orange loaf cake reminds me of holiday gatherings where everyone fights over the last slice. Friends always ask for seconds—it’s a hit every time!

FAQ

Can I use frozen cranberries in this recipe?

Absolutely! Just don’t thaw them beforehand; add them straight from the freezer.

How do I know when my loaf cake is done?

A toothpick inserted into the center should come out clean with minimal crumbs clinging.

Can I add other flavors to my cranberry orange loaf cake?

Yes! Almond extract or lemon zest can complement the existing flavors wonderfully.

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Cranberry Orange Loaf Cake

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Indulge in the warm, inviting flavors of this Cranberry Orange Loaf Cake, where sweet and tart cranberries meet the zesty brightness of fresh oranges. Perfectly moist and bursting with flavor, this loaf is a delightful treat for any occasion, whether it’s a holiday gathering or a cozy afternoon snack. With its golden-brown crust and enticing aroma, this cake will undoubtedly become a favorite among family and friends.

• Author: Jennifer
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 15 minutes
• Yield: Serves approximately 10 slices. 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 2 tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter (softened)
• 2 large eggs (room temperature)
• 1 cup fresh cranberries (or frozen)
• Zest and juice of 2 large oranges
• 1 tsp vanilla extract
• ⅓ cup whole milk

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large mixing bowl, cream together softened butter and sugar until light and fluffy (about 3-4 minutes).
4. Add eggs one at a time, incorporating each fully before adding vanilla extract, orange zest, and juice. Mix until smooth.
5. Gradually add the dry ingredients into the wet mixture, alternating with milk until just combined. Avoid overmixing.
6. Gently fold in cranberries until evenly distributed.
7. Pour batter into the prepared loaf pan and bake for 55-60 minutes or until golden brown and a toothpick inserted comes out clean. Cool in the pan for about 10 minutes before transferring to a wire rack.

Nutrition

• Serving Size: 1 slice (50g)
• Calories: 175
• Sugar: 18g
• Sodium: 115mg
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 30mg

Keywords: For added flavor, swap cranberries with dried cherries or throw in some chopped nuts. A splash of orange liqueur can enhance the taste profile beautifully. Store leftovers in an airtight container at room temperature for up to five days.