Cranberry Orange Loaf Cake

This moist and tender cranberry orange loaf is packed with tart dried cranberries and bright orange flavor, then finished with a creamy orange glaze and extra cranberries on top.

Ingredients

For the Cake

• 2 cups all-purpose flour
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon finely grated orange zest
• ½ cup fresh orange juice
• ½ cup sour cream or plain Greek yogurt
• 1 cup dried cranberries
• 2 tablespoons all-purpose flour, for coating the cranberries

For the Orange Glaze

• 1½ cups powdered sugar
• 2–3 tablespoons fresh orange juice
• 1 teaspoon orange zest
• 1 tablespoon melted butter

For Topping

• ¼ cup dried cranberries
• A little extra orange zest, optional

Instructions

1. Preheat the oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Toss the dried cranberries with 2 tablespoons of flour. This helps prevent them from sinking to the bottom of the cake.
4. In a large bowl, beat the softened butter and sugar until light and fluffy, about 2–3 minutes.
5. Beat in the eggs one at a time, then add the vanilla and orange zest.
6. Mix in the orange juice and sour cream.
7. Gradually add the dry ingredients, mixing just until combined. Do not overmix.
8. Gently fold in the floured cranberries.
9. Pour the batter into the prepared loaf pan and smooth the top.
10. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
11. Let the loaf cool in the pan for about 10–15 minutes, then transfer it to a wire rack and cool completely.

Make the Glaze

12. Whisk the powdered sugar, orange juice, orange zest, and melted butter until smooth and thick but pourable.
13. Drizzle the glaze generously over the cooled loaf.
14. Sprinkle the remaining dried cranberries over the glaze. Let the glaze set before slicing.

Tip: For an even stronger orange flavor, add a little extra orange zest to the batter. The loaf is especially delicious the next day once the orange and cranberry flavors have fully developed.