This delicious cranberry orange loaf cake is just the thing you will want to make the week of Thanksgiving. Serve your family and holiday guests this for brunch or an after dinner dessert with coffee. Everyone will love the burst of orange and cranberry flavors.
Thanksgiving is right around the corner, just over a week away. Plan on making this cranberry orange loaf for something easy to snack on while you sit around chatting with friends and family.
This recipe uses fresh cranberries, just like these cranberry cheesecake bars. Since the stores are heavily stocked with cranberries right now you shouldn't have a problem getting your hands on a bag of them.
To capture lots of orange flavor you'll need two fresh oranges. For both the orange zest and orange juice. You will need the zest of both the oranges and depending on how juicy the oranges are you may need to juice just one of them or both of them.
Here is a rundown of the ingredients you will need. Make sure to reference the recipe card for a full list of ingredients and amounts.
- white sugar
- vanilla extract
- oranges - for orange zest and orange juice
- baking soda
- baking powder
- fresh cranberries - do not use dried cranberries, this recipe calls for fresh only
How To Make Orange Cranberry Loaf Cake
Preheat your oven to 325 degrees Fahrenheit and line a loaf pan with parchment paper to help avoid sticking.
Preparing the batter. Cream together the butter and sugar. Stir in the vanilla extract, orange zest and the eggs one at a time. Sift all of the dry ingredients together in a separate bowl. Measure out the buttermilk and orange juice.
Alternating, add the dry ingredients and wet ingredients into the bowl with the butter and sugar. Mixing until combined. Add in the fresh cranberries and stir together with a spatula.
Baking. Pour the batter into the prepared loaf pan. Put the pan in the oven and set the timer for 35 minutes. After the 35 minutes are up, open the oven door and rotate the pan. Set the timer for an additional 30 minutes.
When the time is up, check the loaf cake with a toothpick, make sure it comes out clean in the center before pulling from the oven.
If the toothpick does not come out clean, bake an additional 2 minutes at a time.
Cooling. Let the loaf cake cool in the pan for an hour. If you'd like to serve it while warm then cut pieces after pulling from the pan. If you would like to serve it room temperature, transfer to a wire rack to finish cooling.
To store your orange cranberry loaf cake wrap it up in cling wrap and store on your kitchen counter top or in the fridge. It is best eaten within 5 days of baking.
Yes. Line a muffin tin with papers and use a muffin scoop to add the batter.
Yes. After you bake it, let it cool completely and wrap very well in cling wrap. It is best eaten within 3 months of freezing.
More Thanksgiving Recipes
- Spatchcock Turkey
- Baked Mashed Potatoes
- Glazed Honey Carrots
- Homemade Stuffing
- Pumpkin Swirl Cheesecake
- Maple Cream Cheese Cinnamon Rolls
- Cloverleaf Dinner Rolls
- ½ c salted butter
- 1 c white sugar
- 1 tsp vanilla
- 3 eggs
- 1 tbsp orange zest (from 2 oranges)
- 2 c all purpose flour
- ½ tsp baking soda
- 1 ½ tsp baking powder
- ¾ tsp kosher salt
- ½ tsp cinnamon
- ¼ c orange juice (from 1 orange)
- ½ c buttermilk
- 2 c fresh cranberries, rinsed and drained
- Preheat oven to 325
- Line a loaf pan with parchment paper
- Add the butter and sugar to a mixing bowl (or bowl of a stand mixer)
- Beat the butter and sugar until it is light and fluffy
- Mix in the vanilla extract and orange zest
- Add the eggs, one at a time, until combined
- In a separate bowl, sift together the flour, baking soda, baking powder, salt and cinnamon
- Measure out the buttermilk and orange juice, mix the two together
- Alternately add the dry ingredients and the wet ingredients into your bowl, mixing on low until almost combined
- Use a spatula to mix in the cranberries
- Pour the batter in to the loaf pan
- Bake for 65 minutes (or until a toothpick comes out clean), half way through (at 30 minutes) turn the pan and continue baking
- Remove your pan from the oven and let it cool in the pan for 1 hour before serving
You only need two oranges for this recipe, the juice of one (if it's a juicy orange) and the zest from two
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 291Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 81mgSodium: 349mgCarbohydrates: 44gFiber: 2gSugar: 22gProtein: 5g
This information comes from online calculators. Although moderncrumb.com attempts to provide accurate nutritional information, these figures are only estimates.