A soft, moist loaf bursting with fresh orange flavor and tart cranberries, finished with a sweet orange glaze. It’s perfect for breakfast, brunch, afternoon tea, or a holiday dessert.
Ingredients
For the Loaf
1 ¾ cups (220 g) all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
½ cup (113 g) unsalted butter, softened
¾ cup (150 g) granulated sugar
2 large eggs, room temperature
1 tablespoon orange zest
½ cup (120 ml) fresh orange juice
½ cup (120 g) sour cream or plain Greek yogurt
1 teaspoon vanilla extract
1 ½ cups (150 g) fresh or frozen cranberries
1 tablespoon flour, for coating cranberries
For the Orange Glaze
1 cup (120 g) powdered sugar
2–3 tablespoons fresh orange juice
½ teaspoon orange zest, optional
Instructions
- Prepare the Oven
Preheat oven to 350°F (175°C).
Grease a 9×5-inch loaf pan and line it with parchment paper, leaving some overhang for easy removal.
- Prepare the Dry Ingredients
In a medium bowl, whisk together:
Flour
Baking powder
Salt
Set aside.
- Cream the Butter and Sugar
In a large bowl, beat the softened butter and sugar for 2–3 minutes, until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Mix in the orange zest and vanilla.
- Add the Wet Ingredients
Add the orange juice and sour cream, alternating with the dry ingredients.
Mix just until combined. Do not overmix, or the loaf may become dense.
- Add the Cranberries
Toss the cranberries with 1 tablespoon flour. Gently fold them into the batter.
If using frozen cranberries, do not thaw them first.
- Bake
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50–65 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs.
If the top begins browning too quickly, loosely cover it with foil during the final 15–20 minutes.
- Cool
Let the loaf cool in the pan for 10–15 minutes.
Lift it out using the parchment and transfer it to a wire rack. Allow it to cool completely before glazing.
- Make the Orange Glaze
Whisk powdered sugar with orange juice until smooth.
For a thicker glaze, use less juice. For a thinner drizzle, add a little more.
Drizzle over the completely cooled loaf and sprinkle with a little orange zest if desired.
- Slice & Serve
Allow the glaze to set for about 10–15 minutes, then slice and serve.
Time
Prep: 15 minutes
Bake: 50–65 minutes
Cooling: 30–45 minutes
Total: About 1½–2 hours
Yield
10–12 slices
Tips for the Best Loaf
Use freshly squeezed orange juice for the best flavor.
Zest the orange before squeezing it.
Room-temperature eggs and dairy help create a smoother batter.
Tossing cranberries in flour helps prevent them from sinking.
Don’t overmix once the flour is added.
Let the loaf cool completely before glazing.
Frozen cranberries work beautifully and don’t need to be thawed.
For extra orange flavor, add ½ teaspoon orange extract.
Nut Information
Contains: No nuts in the basic recipe.
Nut-free: Yes, when prepared with nut-free ingredients and in a kitchen free from cross-contact.
Optional nuts: You can add ½ cup chopped pecans or walnuts to the batter if desired.
Nut-free substitution: Simply leave the nuts out—they are completely optional.
Allergen note: Check the labels of flour, baking powder, chocolate or other optional additions if preparing this for someone with a food allergy.
Nutrition Information
Approximate per slice, based on 12 slices and without optional nuts:
Calories: ~285
Carbohydrates: ~42 g
Protein: ~4 g
Fat: ~11 g
Saturated Fat: ~6 g
Sugar: ~24 g
Fiber: ~1–2 g
Sodium: ~160 mg
Nutrition is an estimate and will vary depending on ingredients and serving size.
Q&A
Q: Can I use frozen cranberries?
A: Yes. Add them directly to the batter while still frozen. Do not thaw them first.
Q: Can I use dried cranberries?
A: Yes, but the texture will be different. Use about 1 cup dried cranberries and consider soaking them briefly in warm orange juice before adding.
Q: Can I use Greek yogurt instead of sour cream?
A: Yes. Plain Greek yogurt works very well and keeps the loaf moist.
Q: Why did my cranberries sink?
A: Tossing them lightly in flour helps, but very thin batter or overmixing can still cause sinking. Fold them in gently right before baking.
Q: Can I make this without the glaze?
A: Absolutely. The loaf is delicious on its own, or you can simply dust it with powdered sugar.
Q: Can I add nuts?
A: Yes. Add about ½ cup chopped pecans or walnuts for extra crunch.
Q: How do I store the loaf?
A: Store it in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
Q: Can I freeze Cranberry Orange Loaf Cake?
A: Yes. Wrap the cooled, unglazed loaf tightly in plastic wrap and foil and freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature.
Q: When should I add the glaze?
A: Wait until the loaf has cooled completely. A warm loaf will cause the glaze to melt and become too thin.
Q: Can I make muffins with this batter?
A: Yes. Divide the batter among lined muffin cups and bake at 350°F (175°C) for approximately 18–25 minutes, checking with a toothpick.
Q: How can I make the orange flavor stronger?
A: Add extra orange zest or ½ teaspoon orange extract. Fresh zest provides the most natural orange flavor.
Q: Why is my loaf dense?
A: The most common causes are overmixing the batter, using expired baking powder, or measuring too much flour. Spoon flour into your measuring cup and level it rather than packing it down.
Q: Can I use lemon instead of orange?
A: Yes, but the flavor will be more tart. Replace the orange zest and juice with fresh lemon juice and zest for a lemon-cranberry loaf.
