Cranberry Orange Loaf Cake (Printable)

A fragrant loaf with tart cranberries and vibrant orange zest, ideal for any time indulgence.

# Ingredient List:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt

→ Wet Ingredients

05 - 1/2 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 2 large eggs
08 - 1/2 cup plain Greek yogurt or sour cream
09 - 1/4 cup milk
10 - 1 tablespoon finely grated orange zest (from about 1 large orange)
11 - 1/3 cup fresh orange juice
12 - 1 teaspoon vanilla extract

→ Add-ins

13 - 1 1/2 cups fresh or frozen cranberries (do not thaw if frozen)
14 - 1 tablespoon all-purpose flour (for tossing cranberries)

→ Optional Glaze

15 - 1/2 cup powdered sugar
16 - 1 to 2 tablespoons fresh orange juice

# How to Make:

01 - Preheat oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper.
02 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl; set aside.
03 - Using an electric mixer or whisk, cream softened butter and sugar until light and fluffy, about 2 to 3 minutes.
04 - Beat in eggs one at a time, mixing thoroughly after each addition.
05 - Mix in Greek yogurt or sour cream, milk, orange zest, orange juice, and vanilla extract until uniform.
06 - Gradually fold dry ingredients into wet mixture until just combined; avoid overmixing.
07 - Toss cranberries with 1 tablespoon of flour to prevent sinking, then gently fold into batter.
08 - Pour batter into prepared pan, smooth the surface, and bake for 50 to 55 minutes until a toothpick inserted in the center comes out clean.
09 - Allow loaf to cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
10 - Whisk powdered sugar with fresh orange juice and drizzle over cooled loaf if desired.

# Expert Tips:

01 -
  • The tartness of cranberries plays against sweet orange in a way that feels like a little flavor surprise with every bite
  • It comes together in under an hour from start to finish, yet tastes like you've been baking all morning
  • Works beautifully for breakfast, afternoon tea, or even as a simple dessert that doesn't feel overly fussy
02 -
  • Don't thaw frozen cranberries even though every instinct says you should. They stay firm and tart and won't bleed into the batter.
  • Overmixing is the enemy. Mix just until you don't see flour streaks anymore and walk away. The batter doesn't need to look perfect.
  • Room temperature ingredients truly matter here. Cold eggs and butter won't incorporate smoothly and you'll feel it in the crumb.
03 -
  • Zest your orange before you juice it. The zest is where all the fragrant oils live, and you can't get it back once the juice is extracted.
  • If your oven runs hot, tent the loaf with foil for the last 15 minutes of baking to prevent the top from browning too much.
  • Measure your orange juice and zest just before mixing. Fresh citrus oxidizes and loses its brightness if it sits around.

Return