The moment you slice into this Cranberry Orange Loaf Cake, you’ll understand why it’s become my go-to holiday recipe. That first burst of vibrant red cranberries against the golden crumb? Absolute magic. I remember testing this recipe last Thanksgiving—my little kitchen filled with the zesty scent of orange zest and the tart perfume of fresh cranberries. When it came out of the oven, all toasty and speckled with ruby jewels, I knew this wasn’t just dessert; it was edible sunshine.
This loaf strikes that perfect balance we all crave—bright enough to wake up sleepy holiday mornings yet sweet enough to feel like celebration. The orange sings with citrusy joy while the cranberries bring their delightful tang, creating pockets of color that make every slice photogenic. Whether you’re hosting friends for brunch or wrapping slices as edible gifts (trust me, people will beg for the recipe), this Cranberry Orange Loaf Cake delivers warmth and cheer in every bite.
What I love most is how effortlessly festive it feels while being wonderfully simple to make—no fancy piping or decorating required. Just pure, honest flavors baked into something spectacular.
Why You’ll Love This Cranberry Orange Loaf Cake
Let me tell you why this loaf cake has become my kitchen superstar—it’s the kind of recipe that makes people think you slaved for hours when really, it comes together with such joy and ease. Here’s what makes it so special:
- The perfect flavor balance – That gorgeous harmony of tart cranberries and sunny orange zest? It’s like winter and summer dancing together in every bite.
- Showstopper looks, no fuss – The ruby cranberry streaks make it look like you fussed, when really, the batter does all the decorating for you (my favorite kind of magic trick).
- One-bowl friendly – I’m all about minimal cleanup, and this recipe lets you mix everything in just a couple bowls. More time for tea breaks!
- Versatile superstar – Equally at home on a brunch buffet as it is wrapped in parchment for edible gifts. I’ve even served it as dessert with a dollop of whipped cream.
- That incredible crumb – Tender yet substantial enough to hold up to toasting (oh yes, try it lightly toasted with butter—you’ll thank me later).
Honestly? The hardest part is waiting for it to cool before slicing. The aroma of orange and caramelized sugar will have you hovering like I do—oven mitts at the ready!
Ingredients for Cranberry Orange Loaf Cake
Gathering these simple ingredients feels like spreading sunshine across my countertop—everything comes together so beautifully for this festive loaf. Here’s what you’ll need to create that perfect balance of tart cranberries and sweet orange bliss:
For the Cake
The heart of this loaf cake comes from everyday ingredients transformed into something extraordinary:
- 2 cups (250g) all-purpose flour – Spooned and leveled, please! I’ve learned this makes all the difference.
- 1 cup (200g) granulated sugar – Just enough sweetness to balance those tart cranberries.
- 1 1/2 teaspoons baking powder + 1/2 teaspoon baking soda – Our rising dream team.
- 1/2 teaspoon kosher salt – Don’t skip—it makes all the flavors shine.
- 1/4 cup (1/2 stick) unsalted butter – Room temp is crucial here (I leave mine out overnight).
- 1 large egg – Beaten lightly before adding—it blends better that way.
- 3/4 cup fresh squeezed orange juice – Roll those oranges firmly first—you’ll get more juice!
- 1 teaspoon fresh grated orange zest – Use organic oranges if you can—the zest tastes brighter.
- 1 teaspoon vanilla extract – The secret background note that ties it all together.
- 1 heaping cup coarsely chopped fresh cranberries – Cut larger berries in half for perfect distribution.
For the Topping
This crunchy crown takes the cake from great to “can I have seconds?”:
- 2 tablespoons unsalted butter – Cold and cut into tiny cubes (I toss mine in freezer for 5 minutes).
- 1/4 cup (31g) all-purpose flour – Same measuring method as the cake flour.
- 1 tablespoon granulated sugar – Just enough sweetness for contrast.
- 1/2 teaspoon ground cinnamon – Adds warmth without overpowering.
- 1/4 teaspoon kosher salt – Balances the sweet crunch.
Optional Glaze: 1/2 cup powdered sugar mixed with milk—perfect for when you’re feeling fancy!
How to Make Cranberry Orange Loaf Cake
Let me show you how to make this beauty step by step. I’ve baked this loaf so many times I’ve got the process down to a science, but I’ll share all my little tricks along the way.
Preparing the Pan and Oven
First, preheat your oven to 350°F with a rack in the center – this gives us even heat distribution. Grab your 9×5-inch loaf pan and grease it well with butter (I like to use the butter wrapper for this). Line it with parchment paper, leaving some overhang on the sides – this makes lifting the loaf out so much easier later. For extra insurance against sticking, I like to give the parchment a quick spray or butter rub too.
Mixing the Batter
Now for the fun part! In a large bowl, whisk together your dry ingredients – flour, sugar, baking powder, baking soda, and salt. Add chunks of room-temperature butter (super important it’s soft!) and use your fingers to rub it into the flour until it looks like coarse crumbs with some pea-sized butter bits remaining. This technique, similar to what you’d do for classic quick breads, creates the perfect tender crumb.
In another bowl, whisk together the wet ingredients – egg, orange juice, zest, and vanilla. Pour this into the dry ingredients and stir just until combined – don’t overmix! Gently fold in those gorgeous chopped cranberries. The batter should be thick but pourable, with beautiful red berry flecks throughout.
Adding the Topping and Baking
Spoon your batter into the prepared pan – it should fill about 3/4 of the way up. Now make that delicious crumb topping: rub together cold butter cubes, flour, sugar, cinnamon, and salt with your fingertips until crumbly. Sprinkle this evenly over the batter – it’ll bake up into a wonderfully crunchy golden crown.
Bake for 50-60 minutes, resisting the urge to open the oven for at least the first 30 minutes! It’s done when golden brown and a toothpick comes out with just a few moist crumbs. Let it cool in the pan for 15 minutes before transferring to a wire rack. Try to wait until it’s mostly cool before slicing – I know, the aroma makes this nearly impossible!
Tips for the Perfect Cranberry Orange Loaf Cake
After baking this loaf more times than I can count, I’ve picked up some tricks that make all the difference between good and absolutely magical. Here’s what I swear by:
Fresh cranberries are non-negotiable. Trust me, their bright tartness is worth the extra chopping—just give them a rough chop so they burst into juicy pockets during baking. For the oranges, roll them firmly on the counter before juicing—it loosens up the membranes so you get every precious drop. And when zesting? Just the colorful part, please—the white pith beneath is bitter business.
The toothpick test is your best friend—look for a few moist crumbs clinging to it, not wet batter. Cool it completely on a wire rack (yes, that means resisting the urge to slice for a whole hour—you can do it!).
My biggest lesson? Stop stirring the second the batter comes together! Overmixing makes tough loaves. See those flour streaks disappearing? That’s your cue to walk away.
Ingredient Substitutions and Variations
Baking should fit your pantry, not the other way around! Here are my favorite ways to tweak this Cranberry Orange Loaf Cake without losing its magic. Out of fresh cranberries? Frozen work beautifully—no need to thaw, just toss them in flour first to prevent sinking. No oranges? Swap in lemon zest and juice for a brighter twist (reduce juice by 2 tablespoons since lemons are more acidic).
Feeling fancy? Fold in toasted walnuts or pecans right with the cranberries—their crunch is divine. For extra citrus punch, make a glaze with orange juice and powdered sugar. Just remember: more add-ins mean a denser loaf, so don’t go too wild unless you’re after a hearty texture!
Serving and Storing Cranberry Orange Loaf Cake
Oh, the serving possibilities with this beauty! My personal favorite? Thick slices still slightly warm from the oven, paired with a steaming cup of Earl Grey tea—the bergamot plays so nicely with the orange. For dessert, try it with a dollop of vanilla bean whipped cream. Storing is simple too: once completely cool, tuck it into an airtight container at room temperature for up to 3 days (if it lasts that long!). The freezer’s your friend here—wrap slices tightly in plastic then foil, and they’ll keep their cheer for up to 2 months. A quick 15-second zap in the microwave brings back that just-baked warmth.
Nutritional Information
Just between us, I’m no nutritionist—these numbers are estimates based on standard ingredients. But here’s what you’re looking at per glorious slice (based on 10 servings): roughly 220 calories, 6g fat, 38g carbs, and 3g protein. Not bad for something that tastes like sunshine and holiday cheer wrapped in a golden crumb!
Frequently Asked Questions
I get asked about this Cranberry Orange Loaf Cake all the time—here are the answers to the questions that pop up most often in my kitchen (and inbox!):
Can I use dried cranberries instead of fresh?
You can, but hear me out—fresh cranberries give that wonderful tart pop that makes this loaf special. If you must use dried, soak them in orange juice first to plump up (about 30 minutes does the trick). Just know the texture and flavor will be different—more like a classic holiday fruit bread than our bright, juicy version.
How do I stop the cranberries from sinking?
Toss them in a tablespoon of flour before folding into the batter—this little trick coats them just enough to help them stay suspended beautifully throughout the loaf. Also, chop larger berries in half so they’re not too heavy!
Can I double this recipe?
Absolutely! It doubles beautifully—just divide the batter between two standard loaf pans. You might need to add 5-10 minutes to the baking time. This makes it perfect for holiday gifting (I always bake extras in November).
What if I don’t have fresh oranges?
No fresh citrus? Use bottled orange juice in a pinch (though fresh is always better), and substitute the zest with 1/2 teaspoon orange extract. The flavor won’t be quite as vibrant, but it’ll still be delicious!
Can I freeze this loaf?
Yes! Wrap cooled loaves tightly in plastic wrap, then foil—they’ll keep beautifully for up to 2 months. Thaw at room temperature, or warm slices briefly in the toaster oven for that just-baked feel.
Share Your Cranberry Orange Loaf Cake
I’d love to see your beautiful creations! There’s nothing more joyful than spotting that first slice revealing all those ruby cranberry pockets. Snap a photo when you make it—I live for those golden crumb shots with steam still rising. And if you discover any brilliant tweaks? Share them below! Baking is always better when we learn from each other’s kitchens.
Cranberry Orange Loaf Cake
Equipment
- 9×5-inch loaf pan
- Parchment paper
- Wire Rack
Ingredients
For the Cake
- 2 cups all-purpose flour 250 grams
- 1 cup granulated sugar 200 grams
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/4 cup unsalted butter 1/2 stick, at room temperature
- 1 large egg beaten
- 3/4 cup fresh squeezed orange juice
- 1 teaspoon fresh grated orange zest
- 1 teaspoon vanilla extract
- 1 cup coarsely chopped fresh cranberries heaping
For the Topping
- 2 tablespoons unsalted butter cold and cut into cubes
- 1/4 cup all-purpose flour 31 grams
- 1 tablespoon granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1/2 cup powdered sugar 65 grams, for optional glaze
- splash of milk for optional glaze
Instructions
- Place a rack in the center of the oven and preheat oven to 350 degrees F. Grease a 9×5-inch loaf pan. Line loaf pan with parchment paper, leaving a few inches of overhang on each side. Grease the parchment paper and dust with flour on all sides. Set aside.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Add chunks of butter and work the butter into the flour with your fingers. The mixture will resemble a coarse meal with a few tiny butter bits.
- In a medium bowl, whisk together egg, orange juice, orange zest, and vanilla extract.
- Add the wet ingredients all at once to the dry ingredients. Stir together to incorporate. Add the cranberries and fold into the batter.
- To make the topping, combine all of the ingredients in a bowl and rub together with your fingertips until crumbly.
- Spoon the batter into the prepared pan. Sprinkle with topping. Place in the oven and bake until the cake is golden brown and the center is cooked through, about 50 to 60 minutes. Do not shift or move the cake for at least 30 minutes through baking.
- Remove from the oven and allow to cool in the pan for 15 minutes. Use the parchment paper to lift the loaf from the pan and allow to cool further on a wire rack.
- For the optional glaze, whisk together 1/2 cup of powdered sugar and a splash of milk. Drizzle it over the cooled cake.