Cranberry Orange Loaf Cake
This moist Cranberry Orange Loaf is packed with the tart cranberries and sweet orange glaze and it is one of my favorite holiday recipes. It’s perfectly sweet and bursting with orange flavor, but also a touch tangy from the zesty cranberries. It is so easy to mix up and is perfect for the winter season, but can also be enjoyed any time of the year.
Ingredients
- 280 grams all-purpose/plain flour 2 ¼ cup
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 200 grams granulated sugar 1 cup
- 120 grams oil 1/2 cup
- finely grated zest of 1 orange
- 180 grams milk 3/4 cup
- 1 teaspoon vanilla extract
- 200 grams cranberries fresh or frozen, if frozen do not thaw
Glaze:
- 120 grams powdered sugar 1 cup, sifted
- 1 tablespoon freshly squeezed orange juice + more if needed
Instructions
- Preheat oven to 180°C (350°F). Line a 23x13 cm (9×5-inch) or similar dimensions loaf pan with parchment paper.
- Combine flour, baking soda, baking powder and salt in a bowl. Transfer 1/4 cup flour mixture to another bowl and gently toss with cranberries to coat.
- Rub sugar and zest together with your hands until sugar turns a pale orange and is fragrant.
- Whisk milk, egg, oil, orange sugar and vanilla until combined.
- Add the dry ingredients to the wet ingredients and mix until just combined. Using rubber spatula, gently fold in floured cranberries.
- Pour batter into prepared pan. Bake until golden and a toothpick inserted into center comes out clean, about 1 hour (if using smaller loaf tin (8x4-inch) bake time is longer, around 1:15 hrs). Cover your loaf loosely with aluminum foil half way through baking; this prevent the top from getting too brown. Cool for 10 minutes before removing from pans to wire racks.
- For the glaze whisk together the ingredients until you get smooth and thick but pourable glaze.
Notes
Please, read tips and tricks section in a post above!
Tried this recipe?Tag @mihaela_biteitquick on Instagram! I would love to see what you've baked!