Cranberry Orange Loaf Cake (Moist & Festive) – Bright, Zesty, and Easy

This Cranberry Orange Loaf Cake is a cozy bake that always feels special. Tart cranberries, fresh orange zest, and a tender crumb come together for a cake that’s bright and not too sweet. It’s simple enough for a weekday treat and pretty enough for a holiday table.

Serve it with tea, bring it to a potluck, or gift it to a neighbor. One loaf disappears fast, so you might want to make two.

Print Recipe

Cranberry Orange Loaf Cake (Moist & Festive) - Bright, Zesty, and Easy

Prep Time15 minutes mins

Cook Time55 minutes mins

Total Time1 hour hr 10 minutes mins

Servings: 10 servings

Ingredients

• 1 3/4 cups (220 g) all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon fine salt
• 3/4 cup (150 g) granulated sugar
• Zest of 1 large orange (about 1–2 tablespoons)
• 1/2 cup (120 ml) buttermilk or plain Greek yogurt (thinned with 1–2 tablespoons milk)
• 1/2 cup (115 g) unsalted butter, melted and slightly cooled
• 1/4 cup (60 ml) neutral oil (canola, sunflower, or light olive oil)
• 2 large eggs, room temperature
• 1/4 cup (60 ml) fresh orange juice
• 1 teaspoon vanilla extract
• 1 1/2 cups (150–170 g) fresh or frozen cranberries
• 1 tablespoon flour (for tossing the cranberries)
• 3/4 cup (90 g) powdered sugar
• 1–2 tablespoons fresh orange juice
• Pinch of orange zest (optional)

Instructions

• Prep the pan and oven: Preheat oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment, leaving overhang for easy removal.Lightly grease.
• Mix dry ingredients: In a bowl, whisk flour, baking powder, and salt. Set aside.
• Infuse the sugar: In a large bowl, rub orange zest into the sugar with your fingertips until fragrant. This releases the oils for a stronger orange flavor.
• Combine wet ingredients: Add melted butter, oil, eggs, vanilla, buttermilk, and orange juice to the zesty sugar.Whisk until smooth.
• Bring the batter together: Add dry ingredients to wet and gently whisk or fold until just combined. Do not overmix.
• Prepare cranberries: Toss cranberries with 1 tablespoon flour. Fold into the batter with a spatula.Reserve a few for the top if you like.
• Fill the pan: Scrape batter into the prepared pan. Smooth the top and dot with reserved cranberries.
• Bake: Bake for 55–65 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. If browning too quickly, tent loosely with foil for the last 10–15 minutes.
• Cool: Let the loaf cool in the pan for 15 minutes, then lift out and cool completely on a rack.
• Glaze: Whisk powdered sugar with orange juice until smooth and pourable.Drizzle over the cooled loaf. Add a pinch of zest if you want extra zing.

Why This Recipe Works

• Fresh orange zest and juice add real citrus flavor—no artificial taste.
• Buttermilk or yogurt keeps the loaf moist and soft for days.
• Oil plus butter gives the best of both worlds: tender crumb and rich flavor.
• Folded cranberries are coated in a bit of flour so they don’t sink.
• Simple orange glaze locks in moisture and adds a glossy finish.

Ingredients

• 1 3/4 cups (220 g) all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon fine salt
• 3/4 cup (150 g) granulated sugar
• Zest of 1 large orange (about 1–2 tablespoons)
• 1/2 cup (120 ml) buttermilk or plain Greek yogurt (thinned with 1–2 tablespoons milk)
• 1/2 cup (115 g) unsalted butter, melted and slightly cooled
• 1/4 cup (60 ml) neutral oil (canola, sunflower, or light olive oil)
• 2 large eggs, room temperature
• 1/4 cup (60 ml) fresh orange juice
• 1 teaspoon vanilla extract
• 1 1/2 cups (150–170 g) fresh or frozen cranberries
• 1 tablespoon flour (for tossing the cranberries)

For the Orange Glaze

• 3/4 cup (90 g) powdered sugar
• 1–2 tablespoons fresh orange juice
• Pinch of orange zest (optional)

Step-by-Step Instructions

1. Prep the pan and oven: Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment, leaving overhang for easy removal.

   Lightly grease.

2. Mix dry ingredients: In a bowl, whisk flour, baking powder, and salt. Set aside.
3. Infuse the sugar: In a large bowl, rub orange zest into the sugar with your fingertips until fragrant. This releases the oils for a stronger orange flavor.
4. Combine wet ingredients: Add melted butter, oil, eggs, vanilla, buttermilk, and orange juice to the zesty sugar.

   Whisk until smooth.

5. Bring the batter together: Add dry ingredients to wet and gently whisk or fold until just combined. Do not overmix.
6. Prepare cranberries: Toss cranberries with 1 tablespoon flour. Fold into the batter with a spatula.

   Reserve a few for the top if you like.

7. Fill the pan: Scrape batter into the prepared pan. Smooth the top and dot with reserved cranberries.
8. Bake: Bake for 55–65 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. If browning too quickly, tent loosely with foil for the last 10–15 minutes.
9. Cool: Let the loaf cool in the pan for 15 minutes, then lift out and cool completely on a rack.
10. Glaze: Whisk powdered sugar with orange juice until smooth and pourable.

    Drizzle over the cooled loaf. Add a pinch of zest if you want extra zing.

How to Store

• Room temperature: Wrap tightly or store in an airtight container for up to 3 days.
• Refrigerator: Keeps well for 5–6 days. Bring to room temperature before serving for best texture.
• Freezer: Wrap slices individually and freeze up to 3 months.

  Thaw at room temperature or warm gently in the toaster oven.

Health Benefits

• Cranberries are rich in antioxidants and vitamin C.
• Oranges add vitamin C and natural brightness without heavy frosting.
• Balanced fats from butter and oil help create a satisfying crumb, so smaller portions feel more filling.
• Moderate sugar compared to frosted cakes, especially if you use a light glaze.

Pitfalls to Watch Out For

• Overmixing the batter makes the crumb tough. Stop as soon as the flour disappears.
• Using cold ingredients can cause the butter to seize and batter to curdle. Use room-temperature eggs and liquids.
• Skipping the cranberry toss can lead to sinking fruit.

  A little flour helps suspend them.

• Underbaking results in a gummy center. Check the middle of the loaf and extend bake time if needed.

Variations You Can Try

• Almond twist: Replace 1/4 cup flour with almond flour and add 1/2 teaspoon almond extract.
• Chocolate chip cranberry: Fold in 1/2 cup mini dark chocolate chips for a richer loaf.
• Gluten-free: Use a 1:1 gluten-free flour blend and add 1/2 teaspoon xanthan gum if your blend lacks it.
• Whole wheat: Swap 1/2 cup of the flour for white whole wheat flour for a slightly heartier crumb.
• Orange poppy seed: Add 1 tablespoon poppy seeds for a subtle crunch.

FAQ

Can I use dried cranberries?

Yes. Use 1 cup dried cranberries and soak them in warm orange juice or water for 10–15 minutes, then drain and pat dry before folding in.

Do frozen cranberries work?

Absolutely.

Use them straight from the freezer. Don’t thaw, or they’ll bleed into the batter.

Can I make this dairy-free?

Yes. Use dairy-free yogurt or plant-based buttermilk (mix 1/2 cup non-dairy milk with 1 teaspoon vinegar) and swap butter for a neutral oil or vegan butter.

How do I know when it’s done?

The top should be golden and a toothpick in the center should come out clean or with a few moist crumbs.

If the middle jiggles, bake longer.

What if I don’t have a 9×5 loaf pan?

An 8.5×4.5-inch pan works; bake time may increase slightly. For muffins, bake at 350°F for 18–22 minutes.

Wrapping Up

This Cranberry Orange Loaf Cake is bright, moist, and reliably delicious. It’s easy to make, travels well, and tastes even better the next day.

Whether you’re baking for a holiday or a slow Sunday morning, this loaf brings a little sunshine to the table. Slice, share, and enjoy.