Cranberry Orange Loaf Cake

I still remember the first time I pulled this cranberry orange loaf from the oven on a crisp autumn morning. The kitchen filled with this incredible aroma, bright and tart, and I knew right then this would become my go-to recipe for unexpected guests or those moments when I needed something that felt both comforting and special.

There was this one Saturday when friends dropped by unexpectedly, and I had this loaf cooling on the rack. The moment I offered them a slice with tea, I watched their faces light up. That's when I understood this recipe does something magical—it turns basic ingredients into something that tastes like you really know what you're doing in the kitchen.

Ingredients

• All-purpose flour (2 cups, 250 g): The foundation that keeps everything tender. I've learned to measure by weight when I can for consistency, but spoon-and-level works perfectly fine too.
• Baking powder and baking soda (1 1/2 tsp and 1/2 tsp): These two work together to give you that moist crumb without heaviness. Don't skip either one or you'll miss the lift.
• Salt (1/2 tsp): A pinch that somehow makes the orange brighter and the cranberries sing
• Unsalted butter, softened (1/2 cup, 115 g): Softened means it should be almost cloud-like when you press it. This is where flavor starts.
• Granulated sugar (1 cup, 200 g): Creaming this with butter is non-negotiable—those 2 to 3 minutes of beating actually matter
• Large eggs (2): Room temperature if you have the time. Cold eggs are stubborn about incorporating smoothly.
• Greek yogurt or sour cream (1/2 cup, 120 ml): This is the secret to moisture that lasts. Greek yogurt gives subtle tang, sour cream goes bolder with flavor.
• Milk (1/4 cup, 60 ml): Just enough to loosen everything into a pourable batter
• Orange zest (1 tbsp from about 1 large orange): Finely grated, this gives you brightness that juice alone can't deliver. Use a microplane if you have one.
• Fresh orange juice (1/3 cup, 80 ml): Freshly squeezed is worth the effort here. It changes everything.
• Vanilla extract (1 tsp): The understated backdrop that lets orange and cranberry be the stars
• Fresh or frozen cranberries (1 1/2 cups, 180 g): Frozen are often better—they hold their shape and tartness. Do not thaw them no matter what.
• All-purpose flour for tossing (1 tbsp): This tiny bit prevents the cranberries from sinking to the bottom, a trick that changed my baking life
• Powdered sugar and orange juice for optional glaze: A finish that makes it feel fancy without extra effort

Instructions

Get everything ready:

Preheat your oven to 350°F and let it fully come to temperature while you gather your ingredients. Line that 9x5-inch loaf pan with parchment paper, letting it overhang slightly on the sides. You'll thank yourself when it's time to lift the loaf out.

Build your dry mix:

In a medium bowl, whisk the flour, baking powder, baking soda, and salt together. This takes maybe 30 seconds but distributes the leavening agents evenly, which is the whole point.

The part where magic starts:

In a large bowl, beat the softened butter and sugar together. You're aiming for that pale, fluffy texture that takes about 2 to 3 minutes with an electric mixer. It should look almost whipped. This aerates your batter and sets up a tender crumb.

Bring in the eggs:

Add each egg one at a time, beating well between additions. Each one should disappear into the mixture before you add the next. This takes patience but creates emulsification that keeps everything moist.

Add the wet flavors:

Stir in the yogurt or sour cream, milk, orange zest, orange juice, and vanilla. You'll notice the batter gets loose and fragrant. Smell that? That's what you're here for.

Bring it together carefully:

Gradually add your dry mixture to the wet mixture, stirring just until combined. The moment you don't see streaks of flour anymore, stop. Overmixing develops gluten and toughens the crumb. This loaf needs tenderness.

Coat and fold in the cranberries:

Toss the cranberries with that 1 tablespoon of flour, coating them gently. This prevents them from sinking to the bottom during baking. Fold them into the batter with care, using as few strokes as possible.

Into the oven:

Pour the batter into your prepared pan and smooth the top gently. It should look inviting but not overworked.

The wait:

Bake for 50 to 55 minutes. When it's done, a toothpick inserted into the center should come out clean with no wet batter clinging to it. The top should be golden and maybe have a slight crack running down the middle.

Cool with intention:

Let it rest in the pan for 10 minutes. This prevents it from falling apart when you turn it out. Then transfer to a wire rack to cool completely. Patience here too—cutting into a warm loaf gets messy.

The optional finish:

If you're glazing, whisk together the powdered sugar and 1 to 2 tablespoons of fresh orange juice until drizzle-able. Pour it over the cooled loaf in a pattern that feels natural to you.

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This loaf became my signature recipe for a reason. It's the thing I bring when someone's had a hard week, when we're celebrating something small, when I need to feel like I've got my hands on something real and good. There's something about the smell of orange and the tartness of cranberry that makes people pause and really taste what they're eating.

Keeping It Fresh

Wrapped tightly in plastic wrap or aluminum foil, this loaf stays moist and wonderful for three to four days on the counter. There's actually something special about day two or three when the flavors have deepened and the crumb has settled into that perfect tender texture. I've found that if you need to keep it longer, it freezes beautifully for up to three months. Just wrap it well and thaw it on the counter when you're ready.

When You're Missing Something

I've played with variations more times than I can count. If you don't have fresh orange juice, try equal parts juice and zest to boost that citrus presence. No Greek yogurt? Sour cream works just as well, maybe even better if you like more tang. The walnuts or pecans that the original notes mention are genuinely good if you have them on hand, about three quarter cup chopped and folded in with the cranberries. One autumn I was out of fresh cranberries and used dried ones soaked in warm orange juice for 10 minutes first, and it was honestly excellent, maybe even more concentrated in flavor.

Serving Ideas That Clicked

The most obvious pairing is still the best: a slice with hot tea or coffee. But I've learned a few other moments when this loaf really shines. Slightly toasted with a small dollop of whipped cream or mascarpone makes it feel like dessert. For breakfast, I sometimes slice it and top it with a little Greek yogurt and a drizzle of honey. There was one memorable morning when I warmed a slice and served it with a small scoop of vanilla ice cream, and that changed how I think about this recipe entirely. It's more versatile than it looks at first.

• Toast a slice and serve with softened butter and a hot beverage for that perfect afternoon moment
• Pair thicker slices with cream cheese or whipped mascarpone if you want to elevate it into dessert territory
• Don't sleep on serving it at room temperature alongside fresh cheese and nuts for an unexpected cheese board moment

Making It Ahead for the Freezer

One of the things I love most about this recipe is that you can make the loaf completely, let it cool, wrap it tightly, and freeze it for up to three months. No thawing tricks needed—just pull it out and let it sit on the counter for about an hour. It thaws evenly and tastes like you baked it yesterday. This became my secret weapon during the holiday season when everyone wanted baked goods but I wanted to preserve my sanity.

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This recipe has taught me that sometimes the simplest combinations are the ones that matter most. Orange and cranberry, butter and eggs, a little patience and attention—that's all you need to create something that feels like home in a slice.

Recipe Help & Support

→ How do I prevent cranberries from sinking?

Toss cranberries with a tablespoon of flour before folding into the batter to help them stay evenly distributed.

→ Can I substitute sour cream with another ingredient?

Yes, Greek yogurt works well for a tangier flavor while maintaining moisture.

→ What is the best way to add an orange glaze?

Mix powdered sugar with fresh orange juice until smooth, then drizzle over the cooled loaf for a citrusy finish.

→ How long should the loaf cool before slicing?

Allow the loaf to cool in the pan for 10 minutes, then fully on a wire rack to ensure clean slices.

→ Can nuts be added for extra texture?

Chopped walnuts or pecans can be folded into the batter for a crunchy contrast.