Description
This vibrant Cranberry Orange Loaf is a delightful blend of tangy cranberries and zesty orange flavors baked into a moist, tender cake. Perfect for breakfast, brunch, or a sweet snack, this loaf is topped with a luscious orange glaze that adds a burst of citrus sweetness.
Ingredients
Dry Ingredients
- 1 1/2 cups (195g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 6 tablespoons (84g) unsalted butter, room temperature
- 2 tablespoons (30ml) vegetable oil
- 1 cup (207g) sugar
- 2 large eggs
- 1/4 cup (60ml) fresh orange juice (about 1 orange)
- 1 tablespoon fresh orange zest
- 1 teaspoon vanilla extract
- 6 tablespoons (90ml) whole milk
Add-ins
- 1 1/2 cups (150g) fresh cranberries
Orange Syrup
- 1/4 cup (60ml) orange juice (about 1 orange)
- 3 tablespoons (22g) powdered sugar
Orange Icing
- 1 cup (115g) powdered sugar
- 2 tablespoons fresh orange juice
- 1-2 tablespoons heavy whipping cream
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (177°C) and grease a 9×5-inch or 8×4-inch loaf pan to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, combine all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
- Cream Butter, Oil, and Sugar: Using a large mixer bowl, beat the unsalted butter, vegetable oil, and sugar together on medium-high speed until the mixture is light and fluffy, which should take about 4 to 6 minutes. Be sure to scrape down the bowl sides occasionally.
- Add Eggs and Flavorings: Incorporate the eggs one at a time, mixing after each until mostly combined. Then add the fresh orange juice, orange zest, and vanilla extract. Beat all together on medium-high until well mixed.
- Alternate Dry Ingredients and Milk: Add about one-third of the dry flour mixture to the wet ingredients and mix until mostly combined. Then add half of the milk and mix lightly. Repeat this, adding another third of the dry ingredients, followed by the remaining milk.
- Finish Mixing Batter: Add the remaining dry ingredients and mix just until combined. Gently fold in the fresh cranberries to avoid crushing them.
- Bake the Loaf: Pour the batter into the prepared pan and spread it evenly. Bake in the preheated oven for 40 to 50 minutes, or until the loaf turns golden brown and a toothpick inserted comes out mostly clean with a few moist crumbs. If the top browns too quickly, loosely cover the loaf with foil to prevent burning.
- Cool the Loaf: Let the cake cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
- Prepare and Apply Orange Syrup: Mix together 1/4 cup fresh orange juice and 3 tablespoons powdered sugar until dissolved. Pour this syrup over the warm cake to soak in extra citrus flavor. Allow the loaf to cool fully afterward.
- Make and Spread Icing: Combine powdered sugar, orange juice, and heavy cream in a bowl and whisk until smooth. Spoon the icing over the top of the cooled cake, spreading evenly. Serve and enjoy!
Notes
- For best results, use fresh cranberries and fresh orange juice for vibrant flavor.
- Do not overmix the batter once the dry ingredients are added to maintain a tender crumb.
- If cranberries are too tart for your taste, adjust sugar slightly or consider adding a tablespoon more powdered sugar in the glaze.
- To store, keep the loaf covered tightly at room temperature for up to 3 days or refrigerated for up to a week.
- Bring the loaf to room temperature before serving if stored in the refrigerator for best flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
