🍊 Cranberry Orange Loaf Cake
A Cranberry Orange Loaf Cake is a soft, moist quick bread with bright citrus flavor and slightly tart cranberries. It’s perfect for breakfast, tea time, or dessert. The orange glaze on top adds a sweet citrus finish. 🍰🍊
🧾 Ingredients
For the loaf:
- 1½ cups (190 g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup (150 g) sugar
- 2 large eggs
- ½ cup (120 ml) vegetable oil or melted butter
- ½ cup (120 ml) fresh orange juice
- 1 tbsp orange zest
- 1 tsp vanilla extract
- 1 cup fresh or frozen cranberries (halved if large)
Optional glaze:
- 1 cup powdered sugar
- 2–3 tbsp orange juice
👩🍳 Instructions
- Preheat oven to 175°C (350°F) and grease a 9×5 inch loaf pan.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, mix sugar and eggs until slightly fluffy.
- Add oil, orange juice, orange zest, and vanilla and mix well.
- Gradually fold the dry ingredients into the wet mixture.
- Gently fold in the cranberries.
- Pour batter into the loaf pan and smooth the top.
- Bake 45–55 minutes, or until a toothpick inserted in the center comes out clean.
- Let the loaf cool for 15 minutes, then remove from pan and cool completely.
🍊 Orange Glaze
- Mix powdered sugar + orange juice until smooth.
- Drizzle over the cooled loaf.
⭐ Tips for Best Flavor
- Toss cranberries in 1 tbsp flour before adding so they don’t sink.
- Add ½ cup chopped walnuts or pecans for texture.
- If cranberries are very tart, sprinkle a little sugar on top before baking.
✅ If you’d like, I can also show you:
- A Starbucks-style cranberry orange loaf recipe
- A healthier (low-sugar) version
- A bakery-level super moist version that stays soft for 3–4 days.
