There's something magical about the combination of tart cranberries and bright orange zest in a moist, tender loaf cake. This Orange and Cranberry Loaf Cake has become my absolute favorite festive treat to bake during the holiday season!
The first time I made this, Emily (my daughter) walked into the kitchen and immediately asked what that amazing smell was. The citrusy aroma that fills your home while this bakes is almost as delightful as the cake itself.
If you're looking for a versatile treat that works for breakfast, afternoon tea, or dessert, this is it!
The beautiful ruby-red cranberries burst throughout the cake, creating pockets of tartness that perfectly balance the sweet orange flavor. My Old-Fashioned Pumpkin Bread Recipe is another favorite during the holiday season, but this cranberry loaf has definitely earned its place in my regular baking rotation.
Why You Will Like This Perfect Cranberry Orange Loaf
- Ready in just 1 hour from start to finish
- Perfectly balanced flavors - sweet orange with tart cranberry bursts
- Stays moist for days (though it rarely lasts that long in my house!)
- Simple ingredients you likely already have on hand
- Beautiful enough for gifting or holiday gatherings
- Works as both a breakfast treat or dessert
- The orange glaze adds the perfect sweet finishing touch
Have you ever had a baked good that just screams "holiday season" with every bite? This Orange and Cranberry Loaf Cake is definitely that recipe for me!
Ingredients You'll Need for Cranberry and Orange Loaf Cake
For the loaf:
- 1 large orange (zest and juice)
- 60g soured cream
- 85g unsalted butter, softened
- 185g caster or granulated sugar
- 2 large eggs
- 185g plain/all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 150g fresh cranberries
For the glaze:
- 150g icing/powdered sugar
- 1 tablespoon orange juice
- 1 teaspoon orange zest (optional)
I always keep cranberries in my freezer during winter so I can whip this up whenever the craving hits.
The soured cream might seem like an unusual addition, but trust me - it gives this Orange and Cranberry Loaf Cake the most incredible texture and moisture!
How to Make Your Orange and Cranberry Loaf Cake
- Preheat the oven to 180°C (170°C fan). Grease a 1lb loaf tin with butter, then dust the inside with flour, tapping out any excess. Set aside.
- Reserve 1 tablespoon of orange juice for the glaze. Pour the rest of the juice into a jug, add the orange zest (reserve 1 teaspoon for the glaze if desired), and mix with the soured cream. Set aside.
- In a large bowl, cream together the softened butter and sugar for about 3 minutes. It doesn't need to be super fluffy, just well combined.
- Add eggs one at a time, mixing well after each addition. Scrape down the sides and bottom of the bowl as needed.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- Add the flour mixture to the wet ingredients in two additions, alternating with the orange juice mixture. Remember to scrape the bowl well after each addition.
- Toss the cranberries in ½ tablespoon of flour (this helps prevent them from sinking!), then gently fold them into the batter until evenly distributed.
- Scrape the batter into your prepared loaf tin, smoothing the top, and bake for 40-45 minutes. The cake is done when it's golden brown on top and a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the tin for 10-15 minutes, then run a knife around the edges and transfer to a wire rack to cool completely before glazing.
For the glaze:
- Place the icing sugar in a small bowl. Add 1 tablespoon of orange juice and the reserved zest, then mix until smooth.
- Adjust the consistency by adding more juice (for a thinner glaze) or more icing sugar (for a thicker glaze) until you reach your desired consistency.
- Pour or drizzle the glaze over the completely cooled cake and allow it to set before slicing.
The first time I made this cranberry orange glaze, I added way too much juice and it all ran right off the cake and onto my counter!
Start with just a little liquid and add more as needed. I prefer mine slightly thick so it creates that perfect white layer on top of the Orange and Cranberry Loaf Cake.
Storage & Reheating Tips for Your Loaf Cake
- Store any leftovers at room temperature in an airtight container for up to 5 days. (Though in my house, it never lasts more than 2!)
- For longer storage, freeze the whole loaf or individual slices for up to 3 months. Wrap tightly in a double layer of plastic wrap.
- To defrost, leave at room temperature overnight.
- While this Orange and Cranberry Loaf Cake is delicious cold, I sometimes warm individual slices for 10-15 seconds in the microwave for that fresh-from-the-oven feel.
The flavors actually develop and deepen after a day, so don't be afraid to make this ahead of time for gatherings!
Did you know that the tartness of the cranberries mellows slightly after the first day? This makes the flavor balance even better!
Creative Variations for Orange and Cranberry Loaf Cake
- Lemon Cranberry Loaf: Substitute lemon zest and juice for a different citrus twist
- Orange Cranberry Nut Loaf: Add ½ cup chopped walnuts or pecans to the batter
- Cranberry Orange Muffins: Use the same batter in a muffin tin, but reduce baking time to 18-22 minutes
- White Chocolate Addition: Fold in ½ cup white chocolate chips with the cranberries for extra sweetness
- Yogurt Substitution: Don't have soured cream? Plain Greek yogurt works beautifully too!
Would adding a streusel topping be overkill? Maybe... but I've tried it and it's pretty amazing!
Just combine ¼ cup flour, ¼ cup brown sugar, 2 tablespoons butter, and ¼ teaspoon cinnamon, then sprinkle over the batter before baking.
My daughter Emily loves the white chocolate version of this Orange and Cranberry Loaf Cake best – the sweet white chocolate balances the tart cranberries perfectly!
FAQ about Orange and Cranberry Loaf Cake
Yes! This recipe works with both fresh and frozen cranberries. When using frozen cranberries, there's no need to defrost them first - simply add them directly to the batter after tossing with a little flour.
This loaf cake will stay fresh at room temperature in an airtight container for up to 5 days. You can also freeze it (whole or sliced) for up to 3 months by wrapping in a double layer of clingfilm.
While fresh or frozen cranberries work best for this recipe, you can substitute dried cranberries if needed. Keep in mind that dried cranberries are sweeter and will change the moisture balance and tartness of the cake slightly.
Yes, you can use alternative baking pans, but you'll need to adjust the baking time. A round 8-inch cake pan would work, but check for doneness around 30-35 minutes as it will likely bake faster than in a loaf pan.
More Delicious Loaf Cake Recipes You May Like
- Double Chocolate Chip Banana Bread - If you love this Orange and Cranberry Loaf Cake, you'll adore this chocolatey twist on banana bread that's just as easy to make!
- Healthier Chocolate Chip Banana Bread - Looking for something a bit lighter but still delicious? This healthier version satisfies your sweet tooth with less guilt.
- Old-Fashioned Pumpkin Bread Recipe - Another seasonal favorite that pairs perfectly with coffee or tea during the fall and winter months.
Final Thoughts on This Orange and Cranberry Loaf
This Orange and Cranberry Loaf Cake is one of those recipes that just makes me happy. There's something so comforting about the bright citrus flavor combined with bursts of tart cranberries, all wrapped up in a moist, tender cake.
Whether you're serving it for breakfast with coffee, as an afternoon snack, or as a light dessert after dinner, it's sure to bring smiles all around.
I've made this loaf cake at least a dozen times, and it never disappoints! The balance of sweet and tart flavors is absolutely perfect.
I hope you'll give this recipe a try and let me know how it turns out for you!
And don't forget to save this to Pinterest for later when cranberry season rolls around again. Trust me, this is one seasonal recipe you'll want to have on hand!
Orange and Cranberry Loaf Cake
Ingredients
Equipment
Method
- Preheat the oven to 180°C (170°C fan). Grease a 1lb loaf tin with butter, then dust the inside with flour, tapping out any excess. Set aside.
- Reserve 1 tablespoon of orange juice for the glaze. Pour the rest of the juice into a jug, add the orange zest (reserve 1 teaspoon for the glaze if desired), and mix with the soured cream. Set aside.
- In a large bowl, cream together the softened butter and sugar for about 3 minutes. It doesn't need to be super fluffy, just well combined.
- Add eggs one at a time, mixing well after each addition. Scrape down the sides and bottom of the bowl as needed.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- Add the flour mixture to the wet ingredients in two additions, alternating with the orange juice mixture. Remember to scrape the bowl well after each addition.
- Toss the cranberries in ½ tablespoon of flour (this helps prevent them from sinking!), then gently fold them into the batter until evenly distributed.
- Scrape the batter into your prepared loaf tin, smoothing the top, and bake for 40-45 minutes. The cake is done when it's golden brown on top and a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the tin for 10-15 minutes, then run a knife around the edges and transfer to a wire rack to cool completely before glazing.
- For the glaze: Place the icing sugar in a small bowl. Add 1 tablespoon of orange juice and the reserved zest, then mix until smooth.
- Adjust the consistency by adding more juice (for a thinner glaze) or more icing sugar (for a thicker glaze) until you reach your desired consistency.
- Pour or drizzle the glaze over the completely cooled cake and allow it to set before slicing.
