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

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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 10 servings
Ingredients Method

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)

Method
 

  1. 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.
  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.