Nothing says holiday season to me like the smell of citrus and cranberries baking together. My cranberry orange loaf cake recipe came from years of tweaking – trying to get that perfect balance between tart cranberries and bright orange flavor. I remember one Christmas when I completely overdid it on the orange zest (oops!), but that happy accident taught me just how much zest makes this loaf sing.

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What makes this cake special is how the tart cranberries play against the sweet orange, all wrapped up in a moist, tender crumb. It’s the kind of recipe that fills your kitchen with the most incredible aroma while it bakes. Friends always ask for the recipe after one bite, and honestly? I love how simple it is to throw together. No fancy techniques here – just good ingredients coming together beautifully.

Why You’ll Love This Cranberry Orange Loaf Cake

This isn’t just another loaf cake – it’s the one you’ll make again and again because:

Effortless elegance: Looks fancy but comes together in one bowl with simple steps
Flavor fireworks: That perfect sweet-tart balance makes every bite exciting
Moist magic: Stays tender for days thanks to the orange juice in the batter
Holiday or anytime: Fancy enough for Christmas morning but easy enough for Tuesday coffee breaks
Crowd pleaser: Even non-bakers get compliments when they make this one

Seriously, the hardest part is waiting for it to cool before slicing – that citrusy aroma will drive you crazy!

Ingredients for Cranberry Orange Loaf Cake

Here’s everything you’ll need to make this beauty – and trust me, using the right ingredients makes all the difference:

2 cups all-purpose flour – spooned and leveled, please! No packed flour here
1 cup granulated sugar – just enough sweetness to balance those tart cranberries
1 tsp baking powder + 1/2 tsp baking soda – our rising dream team
1/2 tsp salt – don’t skip this flavor booster
1/2 cup unsalted butter – softened (leave it out for 30 minutes first)
2 large eggs – room temperature blends better
1/2 cup orange juice – fresh squeezed if you can (save the zest!)
1 tbsp orange zest – the real flavor powerhouse
1 cup fresh cranberries – frozen work in a pinch but fresh are best
1/2 cup chopped walnuts – optional but adds lovely crunch

See? Nothing too fancy – just quality ingredients ready to work their magic together. Now let’s get mixing!

How to Make Cranberry Orange Loaf Cake

Okay, let’s get baking! This loaf cake comes together so easily, but there are a few key steps that make all the difference between good and absolutely amazing. I’ll walk you through each one like I’m right there in the kitchen with you.

Preparing the Batter

First things first – preheat that oven to 350°F (175°C) and grease your loaf pan really well. I like to use butter and a light dusting of flour – it never fails me!

Now, grab two bowls – one for dry ingredients and one for wet. Whisk together the flour, baking powder, baking soda, and salt in the first bowl. In the second bowl, cream the softened butter and sugar until it’s light and fluffy – this takes about 3 minutes with a hand mixer. Don’t rush this step! Add the eggs one at a time, mixing well after each.

Here’s where the magic happens – slowly mix in the orange juice and zest. The batter might look a bit curdled at this point – totally normal! Gradually add the dry ingredients to the wet, mixing just until combined. Overmixing is the enemy of tender cake!

Finally, gently fold in those gorgeous red cranberries and walnuts (if using). I like to toss the cranberries with a tablespoon of flour first – this helps them stay suspended in the batter instead of sinking to the bottom.

Baking and Cooling

Pour your beautiful batter into the prepared pan and smooth the top. Slide it into the oven and set your timer for 50 minutes – but don’t wander too far! Ovens vary, so start checking at 50 minutes with that trusty toothpick test. When it comes out with just a few moist crumbs (not wet batter), you’re golden.

Here’s the hard part – let it cool in the pan for 10 minutes before turning it out onto a wire rack. I know, I know, the smell is irresistible! But this patience prevents sinking and gives you perfect slices. Wait until it’s completely cool before slicing – about an hour. The wait is worth it, promise!

Tips for the Best Cranberry Orange Loaf Cake

After making this loaf more times than I can count, I’ve picked up some tricks that take it from good to “oh my goodness, give me the recipe!” level:

Zest first, juice later: Always zest your oranges before juicing them – trying to zest a squeezed orange is like wrestling a slippery fish!
Flour-coated cranberries: Toss those ruby-red berries in a tablespoon of flour before folding them in – they’ll stay beautifully suspended instead of sinking to the bottom.
Butter temperature matters: Your butter should be soft enough to leave a fingerprint when pressed, but not greasy or melted. About 30 minutes out of the fridge does the trick.
Oven thermometer check: Ovens lie! Mine runs hot, so I always use a standalone thermometer to be sure it’s at 350°F before baking.
The toothpick lie: Don’t trust a clean toothpick – you want a few moist crumbs clinging to it for perfect doneness.

These little things make all the difference between a good loaf and one that disappears before it’s even cooled!

Variations for Cranberry Orange Loaf Cake

One of my favorite things about this recipe is how easily you can mix it up! Here are some delicious twists I’ve tried over the years:

Berry swap: Out of fresh cranberries? Dried cranberries work beautifully – just soak them in orange juice for 10 minutes first to plump up
Nut alternatives: Pecans or almonds make lovely substitutes for walnuts, or leave them out entirely for a nut-free version
Citrus glaze: Whisk together powdered sugar with orange juice and zest for a shiny, flavorful topping
Gluten-free: Swap the all-purpose flour for your favorite 1:1 gluten-free blend – I’ve had great results with almond flour blends
Spiced version: Add 1/2 tsp cinnamon and 1/4 tsp nutmeg to the dry ingredients for a warm holiday twist

The possibilities are endless – make it your own! If you enjoy citrus bakes, you might also love this moist orange bundt cake recipe.

Serving and Storing Cranberry Orange Loaf Cake

Oh, the joy of slicing into this beauty! I love serving it slightly warm with a steaming cup of tea – the citrus aroma just dances through the air. For special mornings, a pat of butter melting on top takes it over the moon. This loaf also makes the sweetest edible gift – wrap slices in parchment paper tied with baker’s twine. For a lovely pairing, consider making a batch of easy cranberry butter.

To keep it fresh, store in an airtight container at room temperature for up to 3 days. If it lasts that long! For longer storage, freeze whole or sliced (wrap tightly in plastic first). To revive, pop a slice in the toaster oven for 30 seconds – tastes just-baked all over again.

Cranberry Orange Loaf Cake FAQs

I get asked these questions all the time – here’s everything you need to know about making this loaf cake perfect every time:

Can I use frozen cranberries instead of fresh?
Absolutely! No need to thaw them first – just toss them in frozen and add 5 extra minutes to the baking time. They’ll burst beautifully as they bake, creating little pockets of tartness throughout the loaf.

How long does this loaf stay fresh?
Honestly? Mine never lasts more than a day! But properly stored in an airtight container, it stays moist and delicious for 3-4 days at room temperature. If you want to keep it longer, slice and freeze – it toasts up wonderfully.

Can I make this without orange zest?
You can, but you’ll miss that bright citrus punch! The zest carries all those amazing essential oils that juice alone can’t match. No fresh oranges? A teaspoon of orange extract works in a pinch. For more baking tips on using citrus, check out this guide on how to zest citrus fruit.

Why did my cranberries sink to the bottom?
Ah, the classic berry sink! Next time, toss them with a tablespoon of flour before folding in – this little trick helps them stay suspended throughout the batter.

Can I double this recipe?
You bet! It doubles beautifully – just divide the batter between two loaf pans. Keep an eye on baking time – it might need 5-10 extra minutes with more batter in the oven.

Nutritional Information

Just so you know, these numbers are estimates – your actual nutrition may vary depending on exact ingredients and slice size. But here’s the general breakdown per serving (about 1 slice):

Calories: Around 250
Fat: 10g (5g saturated)
Carbs: 36g
Protein: 4g

Using different nuts or adjusting sugar amounts will change these numbers slightly. But hey – with all those fresh cranberries and orange zest, we’re basically eating health food, right? If you are interested in the science behind baking ingredients, you can explore resources on baking science.

Final Thoughts

There you have it – my absolute favorite cranberry orange loaf cake that never fails to impress. Whether you’re baking for the holidays or just craving something special with your afternoon tea, this recipe is a surefire winner. Go ahead – preheat that oven and bake up some citrusy magic today! And when you do, tag me so I can see your beautiful creation. Happy baking! If you’re looking for more holiday baking inspiration, check out this guide on holiday baking tips.

Irresistible Cranberry Orange Loaf Cake with 1 Secret Trick

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A moist and flavorful loaf cake combining the tartness of cranberries with the citrusy brightness of orange.

Author: Cole Bennett
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Yield: 1 loaf (10 slices) 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

2 cups all-purpose flour
1 cup granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup orange juice
1 tbsp orange zest
1 cup fresh cranberries
1/2 cup chopped walnuts (optional)

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Instructions

Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In another bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time.
Mix in orange juice and zest. Gradually add the dry ingredients to the wet mixture.
Fold in cranberries and walnuts. Pour batter into the prepared pan.
Bake for 50-60 minutes or until a toothpick comes out clean.
Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Use fresh cranberries for best results.
Add a simple orange glaze by mixing powdered sugar with orange juice.
Store in an airtight container for up to 3 days.

Nutrition

Serving Size: 1 slice
Calories: 250
Sugar: 18g
Sodium: 180mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 1g
Protein: 4g
Cholesterol: 55mg