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Cranberry Orange Loaf

Cranberry Orange Loaf

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This Cranberry Orange Loaf is a wonderful holiday treat, combining bright, tangy flavors with a perfectly moist, tender crumb. It’s topped with a zesty orange glaze you’ll want to drizzle on everything!

  • Total Time: 2 hours 30 minutes
  • Yield: 10 slices

Ingredients

Scale

Loaf Cake

  • 1 1/2 cups (195g) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 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
  • 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

  1. Preheat oven to 350°F (177°C). Grease a 9×5-inch (or 8×4-inch) loaf pan.
  2. In a medium bowl combine the flour, baking powder, and salt. Set aside.
  3. In a large mixer bowl, cream the butter, oil and sugar together on medium-high speed until light in color and fluffy, about 4–6 minutes. Scrape the sides of the bowl as needed.
  4. Add the eggs one at a time, mixing until mostly combined after each. Add the orange juice, orange zest, and vanilla extract and beat on medium-high speed until well combined.
  5. Add about a third of the dry ingredients and mix until mostly combined. Add half of the milk and mix until just combined. Repeat with another third of the dry ingredients and then the last half of the milk.
  6. Add the remaining dry ingredients and mix until just combined. Gently fold in the cranberries.
  7. Pour the batter into the prepared loaf pan and spread evenly. Bake for 40–50 minutes, or until golden brown and a toothpick comes out mostly clean with a few moist crumbs. If the loaf starts to brown too much on top, loosely cover with foil.
  8. Allow the cake to cool for about 15 minutes in the pan, then remove to a cooling rack.
  9. Stir together the orange juice and powdered sugar for the orange syrup, then pour the syrup over the cake while it’s still warm. Allow cake to cool completely.
  10. When cooled completely, make the icing. Combine the powdered sugar, orange juice, and heavy cream and whisk until smooth. Spoon icing on top and spread evenly before serving.

Notes

  • Frozen Cranberries: You can use frozen cranberries, if you’d like. Thaw them and drain/pat dry before using.
  • To Store: Store loaf cake in an airtight container. It’s fine at room temperature for a day or so, but should then be stored in the fridge. Best if eaten within 3–4 days.
  • To Freeze: Wrap cooled and unfrosted loaf cake tightly in plastic wrap and freeze in a heavy-duty storage bag or airtight container for up to 3 months. Unwrap and thaw before icing and slicing.
  • Author: Emma
  • Prep Time: 35 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Oven-Baked
  • Cuisine: American

Find it online: https://www.recipebyemma.com/cranberry-orange-loaf/