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A slice of moist Cranberry Orange Loaf Cake topped with white icing and fresh cranberries.

Cranberry Orange Loaf Cake

A bright and festive loaf cake with the perfect balance of tart cranberries and sweet orange flavor.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 10 slices

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.

Notes

This cake is best enjoyed fresh but can be stored in an airtight container for up to 3 days.
Keyword Cranberry Orange Loaf Cake, Holiday Baking, Thanksgiving Desserts