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–+ servings
Cranberry orange loaf cake with a slice in front.
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Cranberry Orange Loaf Cake

Cranberry Orange Loaf Cake is an easy pound cake recipe to make for any day of the week and festive and delicious enough for the holidays.
Prep Time10 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 40 minutes
Course: Cakes
Cuisine: American
Keyword: Christmas Cake, cranberry orange bread, loaf cake, quick bread recipe, winter cake
Servings: 1 Loaf Cake
Calories: 265kcal
Author: Milisa

Ingredients

for the cake

  • 1 cup granulated sugar
  • zest from a large orange
  • 1/2 cup softened butter salted or unsalted
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon orange extract
  • 3/4 cup buttermilk
  • 1 1/2 cup all purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon fine salt
  • 1 cup chopped cranberries dried, fresh or frozen

for the walnut filling

  • 1/4 cup finely chopped walnuts pecans or pistachios
  • 2 tablespoons brown sugar
  • 1/2 teaspoon ground cinnamon

for the orange glaze

  • 2 tablespoons fresh orange juice
  • 1/2 cup powdered sugar

Instructions

  • Preheat oven to 325°.
  • Add sugar to a mixer bowl and zest an orange into the sugar. Mix together with your fingers until well combined.
  • Add softened butter to the sugar mixture and beat at medium speed about 2 minutes. 
  • Mix in the eggs, one a time until combined. Add vanilla extract and orange extract, mix until combined.
  • Add half of the buttermilk, mixing well. 
  • Add the flour, baking powder and salt, mix just until combined.
  • Add remaining buttermilk and mix well. 
  • Coarsely chop the cranberries. Fold into the cake batter. 
  • Add chopped walnuts, brown sugar and cinnamon to a bowl and mix well. 
  • Line a 9 x 5 loaf pan with parchment paper or spray well with non-stick spray. 
  • Spoon half of the cake batter into the lined pan and spread evenly.
  • Sprinkle with walnut filling. 
  • Spoon remaining cake batter over the walnuts and spread evenly.
  • Bake in a pre-heated oven for 1 hour 15 minutes to 1 hour 30 minutes until a toothpick inserted in the center comes out clean and the top is golden brown.
  • Remove from oven and cool in the pan 5 minutes. Place on a wire rack to cool completely.
  • In a small bowl combine orange juice and powdered sugar with a whisk until smooth.
  • Spoon glaze over the cake. 
  • Slice orange cake with a serrated knife and serve.

Notes

Variations
  • Fresh Cranberries: Fresh cranberries work well in this recipe and frozen cranberries work will too. Thaw whole cranberries, drain before chopping and mixing into the batter.
  • Nuts: Use any kind of nuts that you have on hand like pecans or pistachios. Skip the nuts if preferred. 
  • Buttermilk Substitute: If you don't have buttermilk on hand, use a scant 1/2 cup  whole milk mixed 1 tablespoon white vinegar or lemon juice.
  • Glaze: The glaze is optional but adds more orange flavor to the loaf. 
  • Mini Loaves: Fill mini loaf pans 3/4 full and bake for 22- 25 minutes or until a toothpick inserted comes out clean.

    • How to Store Loaf Cake

    • Storage: Wrap cooled cake in plastic wrap at room temperature 2-3 days. 
    • Freeze: Wrap the entire loaf cake or individual slices in plastic wrap and place in a freezer bag or wrap in aluminum foil up to 3 months. 

    Nutrition

    Serving: 1g | Calories: 265kcal | Carbohydrates: 40g | Protein: 4g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Cholesterol: 52mg | Sodium: 188mg | Fiber: 1g | Sugar: 26g