There’s something truly special about the smell of citrus and warm spices baking in the oven. It just feels like home, you know? This Moist Cranberry Orange Loaf Cake with Fresh Cranberries is exactly that feeling, baked into a beautiful loaf.
It’s bright, zesty, and packed with tart cranberries. This simple recipe creates two loaves, making it perfect for sharing with friends or saving one for later. Let’s get baking!
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Why You’ll Love This Recipe
First off, the flavor is incredible. The sweet orange zest and tart fresh cranberries are a classic combination that really wakes up your taste buds. It’s a wonderful balance of sweet and tangy.
The texture is another huge win. Thanks to the oil and buttermilk, this cake is unbelievably moist and tender. It stays fresh for days, which is a big plus.
Honestly, it’s so easy to make. You don’t need any fancy mixers or equipment. Just a couple of bowls and a whisk will do the trick. It’s a straightforward recipe perfect for bakers of any skill level.
Plus, this recipe makes two loaves! You can enjoy one now and freeze the other for a busy day, or give one away as a thoughtful homemade gift. It’s fantastic for holiday gatherings and one of our favorite Thanksgiving Cranberry Recipes.
Ingredients
For the Loaf Cake
- 3 cups all purpose flour
- 1 teaspoon salt
- 2 teaspoons baking powder
- 2 cups granulated sugar
- Zest from 2 large oranges
- 1 1/2 cups buttermilk
- 1 cup vegetable or canola oil
- 4 large eggs, slightly beaten
- 2 Tablespoons fresh orange juice
- 1 teaspoon vanilla extract
- 2 cups fresh cranberries, halved
For the Orange Glaze (Optional)
- 1 1/2 cups powdered sugar
- 2 Tablespoons fresh squeezed orange juice
- 1 1/2 teaspoons orange zest
Step By Step Instructions
Step 1: Preheat And Prep Your Pans
First things first, preheat your oven to 350°F. Grab two 9×5 inch loaf pans and give them a good spray with cooking spray. Set them aside for now.
Step 2: Combine The Dry Ingredients
In a large bowl, add the granulated sugar and orange zest. Rub them together with your fingers to release all those fragrant orange oils. This little step makes a huge difference!
Next, add the flour, salt, and baking powder to the sugar mixture. Give it a good stir to combine everything evenly and then set the bowl aside.
Step 3: Mix The Wet Ingredients
In a separate medium bowl, it’s time for the wet ingredients. Combine the buttermilk, oil, slightly beaten eggs, fresh orange juice, and vanilla extract. Whisk them together until everything is nicely blended.
Step 4: Combine Wet And Dry
Slowly pour the wet ingredients into the large bowl with the dry ingredients. Stir gently with a spatula just until the batter comes together. Be careful not to overmix!
Now, gently fold in your halved fresh cranberries. Pour the finished batter evenly into your two prepared loaf pans.
Step 5: Bake To Perfection
Place the pans in your preheated oven and bake for about 60 to 75 minutes. You’ll know they are ready when a toothpick inserted into the center comes out clean.
If you notice the tops getting too brown during baking, you can lightly place a piece of aluminum foil over them for the remaining time.
Step 6: Cool The Loaves
Once baked, remove the loaves from the oven and let them cool in the pans on a wire rack for about 10 minutes. This helps them set up.
Then, run a knife around the edges to loosen them and carefully turn the loaves out onto the wire rack. Let them cool completely before you even think about glazing!
Step 7: Make And Add The Glaze
While the loaves are cooling, you can make the simple orange glaze. In a small bowl, whisk together the powdered sugar, orange juice, and orange zest until smooth.
Once the loaves are fully cool, drizzle that beautiful glaze all over the top. Let the glaze set for a few minutes, then slice and serve. Enjoy!
How To Store Leftovers
Storing your cranberry orange loaf is easy. Just wrap it well in plastic wrap or place it in an airtight container. It will stay fresh and delicious at room temperature for about 2 to 3 days.
If you need to store it a bit longer, you can keep it in the refrigerator for up to a week. The cake might become a bit firmer, but it will still be tasty.
This loaf also freezes beautifully. Let it cool completely, then wrap it securely in plastic wrap and then foil, or place it in a freezer safe bag. It will last in the freezer for up to 3 months.
Tips
Don’t overmix the batter! Stirring just until the ingredients are combined keeps the cake tender and light. Overmixing can make it tough.
To prevent the cranberries from sinking to the bottom, toss them in a tablespoon of flour before folding them into the batter. This little trick helps suspend them in the cake.
No buttermilk on hand? No problem. You can make your own by adding one tablespoon of lemon juice or white vinegar to regular milk. Let it sit for 5 minutes before using.
Conclusion
This Moist Cranberry Orange Loaf Cake with Fresh Cranberries is such a delightful treat. It’s a simple yet elegant recipe that’s perfect for any occasion, from a holiday brunch to a cozy afternoon snack. It’s one of those Cranberry Dessert Recipes you’ll make again and again.
With its vibrant flavors and incredibly soft texture, it’s sure to become a family favorite. I hope you love baking and sharing it as much as I do!
FAQ
Can I Use Dried Cranberries Instead Of Fresh?
Yes, you can! If you are looking for Recipes With Dried Cranberries, this one adapts well. I recommend soaking them in warm water for about 10 minutes to plump them up first. Then, drain them well and fold them into the batter as you would with fresh cranberries.
Can I Make This Recipe In A Bundt Pan?
Absolutely. This recipe will make one large bundt cake. Make sure to grease and flour the pan very well. The baking time will likely need to be adjusted, so start checking for doneness with a toothpick around the 60 minute mark.
Why Did My Cranberries Sink To The Bottom?
This is a common issue when baking with berries. A great tip is to toss your fresh or dried cranberries in about one tablespoon of your dry flour mixture before folding them into the batter. The flour coating helps them grip the batter and stay suspended while baking.
Moist Cranberry Orange Loaf Cake with Fresh Cranberries
This incredibly moist and tender loaf cake is bursting with bright, zesty orange flavor and tart fresh cranberries. A simple, no-mixer recipe that yields two beautiful loaves, perfect for sharing or enjoying later.
Ingredients
Instructions
- Preheat your oven to 350°F. Spray two 9×5 inch loaf pans with cooking spray and set aside.
- In a large bowl, rub the granulated sugar and orange zest together with your fingers to release the orange oils. Then, add the flour, salt, and baking powder and stir to combine.
- In a separate medium bowl, whisk together the buttermilk, oil, slightly beaten eggs, fresh orange juice, and vanilla extract until well blended.
- Slowly pour the wet ingredients into the dry ingredients and stir gently with a spatula just until the batter comes together. Do not overmix. Gently fold in the halved fresh cranberries.
- Pour the batter evenly into your two prepared loaf pans. Bake for 60 to 75 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the loaves from the oven and let them cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely.
- Once the loaves are fully cool, prepare the glaze. In a small bowl, whisk together the powdered sugar, fresh orange juice, and orange zest until smooth. Drizzle the glaze over the top of the loaves and let it set before serving.
Notes
Do not overmix the batter! Stirring just until the ingredients are combined keeps the cake tender and light.
To prevent cranberries from sinking, toss them in a tablespoon of flour before folding them into the batter.
If you don’t have buttermilk, add one tablespoon of lemon juice or white vinegar to regular milk and let it sit for 5 minutes before using.
Nutrition
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Sugar
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