There’s something truly special about the smell of a cake baking in the oven. It fills the whole house with a warm, inviting aroma that just feels like home. And when that cake is an Orange Cranberry Loaf Cake, it’s even better. The mix of bright citrus and tart berries is simply delightful.
This recipe is one of my absolute favorites, especially when the weather starts to cool down. It’s a simple yet impressive treat that’s great for a cozy afternoon snack with tea, a lovely breakfast bread, or a simple dessert. You are going to love the flavors in this one.
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Why You’ll Love This Recipe
So what makes this Orange Cranberry Loaf Cake stand out? For starters, the texture is just fantastic. The cake itself is incredibly moist and tender, thanks to the buttermilk and oil in the batter.
Then you have the amazing streusel topping. It adds a wonderful crunchy, buttery layer that complements the soft cake underneath. It’s that little extra something that makes each bite so satisfying.
The flavor combination is a classic for a reason. The sweet orange zest brightens everything up, while the tart cranberries provide little bursts of flavor. It’s a beautiful balance of sweet and tangy that isn’t overpowering at all. It’s a star among Cranberry Bread Recipes.
Best of all, this recipe is so easy to follow. You do not need any fancy equipment or special skills. If you are new to baking, this is a great recipe to start with. The steps are straightforward and the results are consistently delicious.
It’s also a really versatile recipe. You can enjoy a slice for breakfast, pack it as a snack, or serve it as one of your go to Cranberry Dessert Recipes after dinner. It’s also a wonderful homemade gift during the holiday season.
Plus, this recipe is a fantastic way to use fresh cranberries when they are in season. If you’ve been searching for new Fresh Cranberries Recipes, this loaf cake is a must try. It truly showcases their bright, tart flavor.
Ingredients
Before you get started, let’s gather all the ingredients you will need. Everything is pretty standard, so you might already have most of it in your pantry and fridge. Here is the full list broken down for you.
For the Streusel
- ¼ cup (31g) all purpose flour
- 2 tablespoons (30g) granulated sugar
- ½ teaspoon ground cinnamon
- 3 tablespoons (43g) unsalted butter, cold and cubed
For the Bread
- 2 cups (250g) all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 large egg, at room temperature
- ½ cup (105g) packed light or dark brown sugar
- ½ cup (100g) granulated sugar
- 1 cup (240ml) buttermilk substitute
- ⅓ cup (80ml) vegetable oil (or melted coconut oil)
- 1 teaspoon pure vanilla extract
- 2 teaspoons orange zest
- 1 cup (110g) cranberries, fresh or frozen (do not thaw if frozen)
- (Optional) ½ cup (65g) chopped pecans or walnuts
For the Glaze
- 1 cup (120g) confectioners’ sugar
- 1–2 tablespoons fresh orange juice
A quick note on buttermilk. If you do not have any on hand, do not worry. You can easily make a buttermilk substitute by mixing one cup of milk with one tablespoon of lemon juice or white vinegar. Let it sit for about five to ten minutes before using it.
Step By Step Instructions
Ready to bake? Let’s walk through this process together. I have broken it down into simple steps to make it as easy as possible. Just follow along and you will have a beautiful Orange Cranberry Loaf Cake in no time.
Step 1: Preheat the Oven and Prep the Pan
First things first, preheat your oven to 350°F or 177°C. Getting your oven to the right temperature is key for an even bake. While it heats up, grab a 9 by 5 inch loaf pan and grease it well with some oil spray or a thin layer of butter. This prevents the cake from sticking.
Step 2: Make the Streusel
Now for the crunchy topping. In a medium bowl, whisk together the flour, granulated sugar, and ground cinnamon for the streusel. A little whisking helps distribute everything evenly.
Next, cut in the cold, cubed butter. You can use a pastry cutter, a fork, or even just your fingertips. Work the butter into the flour mixture until it looks like coarse crumbs. You want some small pea sized pieces of butter still visible. Pop the bowl in the fridge to keep it chilled while you make the batter.
Step 3: Prepare the Bread Batter
Let’s get the main event started. In a large bowl, whisk together the all purpose flour, baking soda, and salt. This is your dry ingredient mixture. Set it aside for a moment.
In a separate bowl, whisk the egg, brown sugar, and granulated sugar. Keep whisking until the mixture is smooth and well combined. This step helps dissolve the sugars and creates a tender crumb in your cake.
Now add the wet ingredients to the sugar mixture. Pour in the buttermilk, oil, vanilla extract, and fresh orange zest. Whisk it all together until it is just combined. The smell of the orange zest at this stage is absolutely wonderful.
Step 4: Combine Wet and Dry Ingredients
Time to bring it all together. Pour the wet mixture into the bowl of dry ingredients. Using a spatula or wooden spoon, stir gently until everything is just blended. Be careful not to overmix the batter. A few lumps are perfectly fine.
Overmixing develops the gluten in the flour too much, which can make your loaf tough and dense. We are aiming for a light and tender cake, so mix just enough to moisten the flour.
Now, gently fold in the cranberries. If you are using nuts, add them in at this point too. Just a few gentle folds with your spatula is all it takes to distribute them through the batter.
Step 5: Assemble the Loaf
Pour the finished batter into your prepared loaf pan and spread it out evenly. Grab your chilled streusel from the fridge and sprinkle it evenly over the top of the batter. Gently press the streusel down into the surface just a little bit. This helps it adhere to the cake as it bakes.
Step 6: Bake to Golden Perfection
Place the loaf pan in your preheated oven. Bake for 45 to 60 minutes. Every oven is a little different, so start checking around the 45 minute mark. The cake is done when a toothpick inserted into the center comes out clean.
About halfway through baking, you might notice the streusel topping getting quite brown. To prevent it from browning too much, you can loosely cover the pan with a piece of aluminum foil for the remaining bake time.
Step 7: Cool the Cake
Once it’s done, take the loaf out of the oven. Let it cool completely in the pan on a wire rack. This is a very important step. A warm cake is fragile, and trying to remove it from the pan too early could cause it to break.
Step 8: Make and Add the Glaze
While your Orange Cranberry Loaf Cake is cooling, you can make the simple orange glaze. In a small bowl, whisk together the confectioners’ sugar and one tablespoon of fresh orange juice until smooth.
If the glaze seems too thick, add a little more orange juice, a tiny bit at a time, until you reach your desired consistency. You want it to be pourable but not too thin. Once the cake is completely cool, drizzle the glaze over the top.
Step 9: Slice and Serve
And that’s it. Your beautiful homemade loaf is ready. Let the glaze set for a few minutes, then slice it up and enjoy. This is one of those Cranberry Bread Recipes that is sure to become a family favorite.
How To Store Leftovers
If you have any leftovers, storing them properly is key to keeping the cake fresh. For the first day, you can store the loaf covered at room temperature. A cake dome or an airtight container works well for this.
After the first day, it’s best to move it to the refrigerator. Wrap the loaf tightly in plastic wrap or place it in an airtight container. It will keep well in the fridge for up to one week. The cake might firm up a bit in the cold, so you can let a slice sit out for a few minutes before eating.
You can also freeze this cake for longer storage. Let it cool completely, but do not glaze it. Wrap the entire loaf or individual slices in plastic wrap, then a layer of aluminum foil. It can be frozen for up to three months. When you are ready to enjoy it, just thaw it at room temperature and add the glaze before serving.
Tips
Here are a few extra tips to help you get the best results with your Orange Cranberry Loaf Cake. These little pointers can make a big difference in your baking.
- Room Temperature Ingredients: For the cake batter, using a room temperature egg and buttermilk helps the ingredients mix together more smoothly. This creates a more uniform texture in the final cake.
- Zesting an Orange: When you zest the orange, be sure to only get the outer orange part. The white pith underneath can be bitter. A microplane zester works great for this.
- Fresh vs. Frozen Cranberries: This recipe works well with either fresh or frozen cranberries. If you are using frozen, there is no need to thaw them first. Just add them to the batter straight from the freezer.
- Do Not Overmix: I mentioned this before, but it is worth repeating. Mix the batter just until the dry ingredients are moistened. This is the secret to a tender, not tough, loaf.
- Customize Your Loaf: Feel free to add your own twist. Walnuts or pecans are mentioned, but you could also try adding a dash of nutmeg or some white chocolate chips to the batter.
- Glaze Consistency: For a thicker glaze, use less orange juice. For a thinner glaze that soaks in a bit more, add a little extra juice. It’s all about personal preference.
Conclusion
Baking at home should be a fun and rewarding experience, and this Orange Cranberry Loaf Cake recipe is exactly that. It’s a straightforward and delicious treat that brings together so many wonderful flavors and textures.
From the moist, orange infused cake to the tart cranberries and crunchy cinnamon streusel, every bite is a joy. It’s a wonderful example of how simple ingredients can create something truly special. Whether you are a seasoned baker or just starting out, I hope you give this recipe a try.
It’s one of my favorite Cranberry Dessert Recipes for a reason. Happy baking!
FAQ
Can I Use Dried Cranberries Instead of Fresh?
Yes, you can use dried cranberries if you cannot find fresh or frozen ones. You would use about ¾ cup of dried cranberries. They will give the cake a chewier texture and a sweeter flavor since they are often sweetened.
What If I Do Not Have a Loaf Pan?
If you do not have a 9 by 5 inch loaf pan, you could bake this recipe in an 8 inch square pan. The baking time might need to be adjusted, so start checking for doneness a bit earlier, around 35 to 40 minutes.
Can I Make This Recipe Gluten Free?
You can try making this recipe gluten free by using a good quality gluten free all purpose flour blend that contains xanthan gum. The texture might be slightly different, but it should still be delicious.
How Do I Keep My Cranberries From Sinking?
A common trick to prevent fruit from sinking in batter is to toss it in a tablespoon of flour before folding it in. This helps the cranberries stay suspended throughout the cake as it bakes.
Is It Possible To Make This Ahead of Time?
Absolutely. This loaf is a great make ahead option. It tastes even better the next day as the flavors have more time to meld together. You can bake the loaf a day or two in advance and store it in the fridge. Just add the glaze shortly before you plan to serve it.
Orange Cranberry Loaf Cake
A deliciously moist and tender loaf cake featuring a delightful mix of bright orange zest and tart cranberries. Topped with a crunchy, buttery cinnamon streusel, this easy-to-make bread is a wonderful treat for breakfast or dessert.
Ingredients
For the Streusel:
For the Bread:
For the Glaze:
Instructions
- Preheat oven to 350°F (177°C). Grease a 9×5 inch loaf pan.
- Make the streusel: In a medium bowl, whisk together flour, granulated sugar, and cinnamon. Cut in the cold butter until coarse crumbs form. Place in the fridge to chill.
- In a large bowl, whisk together the 2 cups of flour, baking soda, and salt.
- In a separate bowl, whisk the egg with the brown and granulated sugars until smooth. Stir in the buttermilk, oil, vanilla extract, and orange zest.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. Gently fold in the cranberries and optional nuts.
- Pour the batter into the prepared loaf pan and sprinkle the chilled streusel evenly over the top.
- Bake for 45-60 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, cover loosely with foil.
- Let the loaf cool completely in the pan on a wire rack.
- Make the glaze: In a small bowl, whisk together the confectioners’ sugar and orange juice until smooth. Drizzle over the cooled cake.
Notes
Use room temperature ingredients (egg, buttermilk) for a smoother batter and a more uniform texture in the final cake.
Be careful not to overmix the batter after combining wet and dry ingredients. Mix just until moistened to ensure a tender loaf.
This recipe works well with either fresh or frozen cranberries. If using frozen, add them directly to the batter without thawing.
Nutrition
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