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–+ servings

Cranberry Orange Loaf

Ania
This Cranberry Orange Loaf is what dreams are made of! It's got an orange-vanilla batter base, with cranberries mixed in. Then, it is drizzled with a sweet orange glaze. The perfect balance of sweet and tangy in every bite!
5 from 1 vote

Ingredients
 
 

For the cake

  • 2 cups all-purpose flour plus 1 tbsp for dusting
  • 1/2 tsp baking soda
  • 1 1/2 tsps baking powder
  • 1/2 tsp salt
  • 2 tsp cornstarch
  • 3/4 cups unsalted butter softened to room temperature
  • 3 tbsp oil any flavorless kind works
  • 1/4 cup milk room temperature
  • 1/4 cup orange juice
  • 3 eggs room temperature
  • 1 tbsp vanilla
  • 1 1/2 tbsp orange zest 1 large or 2 small oranges
  • 1 cup white sugar
  • 2 cups cranberries washed and dried

For the drizzle

  • 1 cup icing sugar
  • 2-3 tsps orange juice
  • 1 tsp orange zest

Instructions
 

  • Preheat the oven to 350℉. Add a piece of parchment paper to the bottom of a 9x5 pan, with extra sticking up the sides so it's easy to remove the cake. Then grease the other two sides of it.

For the cake

  • In a large bowl, add in sugar and orange zest. Using your fingers, combine them to release all of the orange oils and fragrances. Do this for a minute. Then add in the flour, baking soda, baking powder, cornstarch, and salt. Mix together.
    2 cups all-purpose flour, 1/2 tsp baking soda, 1 1/2 tsps baking powder, 1/2 tsp salt, 1 1/2 tbsp orange zest, 1 cup white sugar, 2 tsp cornstarch
  • Add in about 1/3 of the butter. Mix on low, and keep adding in the butter until a crumbly texture forms. The key to a tender cake is mixing as little as possible, so only mix until just combined!
    3/4 cups unsalted butter
  • Add the eggs in one at a time, mixing in between each addition. Then, add in the vanilla. On low speed, continue mixing until just combined. Then, add in the orange juice and keep mixing. Make sure to scrap the sides of your bowl too.
    1/4 cup orange juice, 3 eggs, 1 tbsp vanilla
  • Add in the oil, and keep mixing. Then mix in the milk, making sure it’s well incorporated. The batter will be smooth. If it is clumpy, this means your wet ingredients weren’t at room temperature before beginning.
    1/4 cup milk, 3 tbsp oil
  • In the bowl with the cranberries, add 1 tbsp of flour and gently toss around until evenly coated. The light coating of flour will absorb any extra liquid it may have before adding it into the mixing bowl.
    2 cups cranberries
  • Add the cranberries and mix in a few times.
  • Transfer into the prepared 9x5 pan and spread evenly. Top with extra cranberries if desired.
  • Bake the cake for 55-75 minutes. The cake is ready when a toothpick comes out clean. I would start checking after 50 minutes as every oven differs! Mine took about 65 minutes.

For the icing

  • Mix the icing sugar, orange juice, and orange zest together. Then once the cake is cooled, drizzle this on top. Allow to set, slice, and enjoy! This cake is so good.
    1 cup icing sugar, 2-3 tsps orange juice, 1 tsp orange zest