Cranberry Orange Loaf Cake (Printable version)

A fragrant loaf with tart cranberries and zesty orange, ideal for a flavorful breakfast or afternoon treat.

# What You'll Need:

01 - 2 cups all-purpose flour (250 g)

02 - 1 1/2 teaspoons baking powder

03 - 1/2 teaspoon baking soda

04 - 1/2 teaspoon salt

05 - 1/2 cup unsalted butter, softened (115 g)

06 - 1 cup granulated sugar (200 g)

07 - 2 large eggs

08 - 1/2 cup plain Greek yogurt or sour cream (4 fl oz / 120 ml)

09 - 1/4 cup milk (2 fl oz / 60 ml)

10 - 1 tablespoon finely grated orange zest (from 1 large orange)

11 - 1/3 cup fresh orange juice (2.7 fl oz / 80 ml)

12 - 1 teaspoon vanilla extract

13 - 1 1/2 cups fresh or frozen cranberries (180 g), do not thaw if frozen

14 - 1 tablespoon all-purpose flour (for tossing cranberries)

15 - 1/2 cup powdered sugar (60 g)

16 - 1 to 2 tablespoons fresh orange juice

01 - Preheat the oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper.

02 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl; set aside.

03 - In a large bowl, beat softened butter with sugar until light and fluffy, about 2 to 3 minutes.

04 - Add eggs one at a time, mixing thoroughly after each addition.

05 - Stir in Greek yogurt or sour cream, milk, orange zest, orange juice, and vanilla extract until combined.

06 - Gradually fold dry ingredients into wet mixture until just combined; avoid overmixing.

07 - Coat cranberries with 1 tablespoon flour to prevent sinking, then gently fold into batter.

08 - Pour batter into prepared pan and smooth the surface. Bake for 50 to 55 minutes until a toothpick inserted comes out clean.

09 - Let loaf cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

10 - Whisk powdered sugar with orange juice, then drizzle over cooled loaf if desired.

01 -

The tartness of fresh cranberries creates a beautiful balance with the sweet sugar and zesty orange, so every bite feels special rather than one-dimensional
It comes together in under 20 minutes of actual work, yet tastes like you spent hours in the kitchen
Greek yogurt keeps it impossibly moist without making it heavy, and the crumb stays tender even days later
The orange glaze is entirely optional, so you can keep it rustic or dress it up depending on the moment

02 -

Do not thaw frozen cranberries before adding them, even though you might think you should. Frozen cranberries hold their structure and bright color far better in the batter, while thawed ones tend to bleed and sink.
The orange zest is non-negotiable and must be fresh. Dried zest from a container tastes like dust compared to what you get from a fresh orange, and that zest is nearly half the soul of this cake.
Overmixing the batter once the flour goes in is the most common reason this cake turns dense instead of tender. Mix until the flour disappears, then stop immediately.

03 -

Use a microplane zester for the orange zest rather than a box grater, which captures the fragrant oils without the bitter white pith underneath
If your butter isn't quite soft enough before creaming, cut it into small cubes and let it sit for 5 minutes longer rather than using it cold or melting it, which changes the texture entirely