Cranberry-Orange Loaf Cake is a simple recipe for a delicious moist dessert that combines the bright flavor of citrus with the tangy taste of cranberries. And it's dairy-free, made without milk or butter.
This dairy-free cranberry-orange loaf cake is a simple cake that uses cranberries, real orange juice, and orange zest for a wonderful combination of tangy and citrus flavors.
It's a budget-friendly, unique cake that will stand out.
It's perfect for special occasions, to bring as a dessert when you're a guest, or as your contribution to a potluck dinner. And if you want to bring something exceptional to that new neighbor, this loaf cake will do the trick.
Or you can spoil yourself and have it with your morning coffee or as a treat after a long, busy day.
And since it's made without milk or butter, it's terrific for anyone avoiding dairy. And since the recipe uses oil, it's also made without margarine.
What is needed to make this cranberry-orange loaf cake?
frozen or fresh cranberries
white granulated sugar
real orange juice
oil
orange zest
baking powder
salt
large eggs
powdered sugar
Frequently Asked Questions (FAQs)
Can I use fresh or frozen cranberries in cranberry-orange loaf cake?
Yes. You can use either fresh or frozen cranberries. If using frozen cranberries, you don't need to thaw them first. Fold them into the batter while still frozen.
Can I use dried cranberries instead of fresh cranberries?
Yes. Dried cranberries can be used, although they will give the cake a sweeter flavor and a different texture than fresh cranberries.
How do I get the most orange flavor in this loaf cake?
Use both fresh orange juice and orange zest. The zest adds concentrated citrus flavor and aroma, while the juice gives the cake its bright orange taste.
Can I use bottled orange juice?
Fresh orange juice is best for this cake, but bottled orange juice can be used if necessary. Fresh zest is still recommended for the best orange flavor.
How should I store cranberry-orange loaf cake?
Store the cooled cake covered at room temperature for several days. You can also refrigerate it if your kitchen is warm, but let it come to room temperature before serving for the best texture.
Can I freeze cranberry-orange loaf cake?
Yes. Let the loaf cool completely, then wrap it well and place it in a freezer-safe container or bag. Thaw it at room temperature before serving.
Like loaf cakes? Try these!
Cranberry-Orange Loaf Cake
Delicious and moist, citrus and tangy loaf cake, made without milk, butter, or margarine.
Ingredients
Loaf
- 1 ½ cups all-purpose flour
- 1 ½ cups frozen (do not let defrost before use)* or fresh cranberries
- ¾ cup white granulated sugar
- ½ cup real orange juice
- ⅓ cup of oil
- 2 tablespoons of orange zest**
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 large eggs
Orange Glaze
- 1 cup powdered sugar
- 1 ½-2 tablespoons real orange juice
- 1 teaspoon orange zest**
Instructions
- Mix the flour, sugar, baking powder, and salt in a mixing bowl.
- Mix in the orange juice, oil, and eggs.
- Mix in the orange zest.
- Coat the cranberries in a little flour*** and fold most of them into the batter, leaving some for the top.
- Pour the batter into a 9"x5" lined or greased loaf pan and top with the remaining cranberries.
- Place in an oven that has been preheated to 350°F and bake for 40–45 minutes or until the top is a golden color and a toothpick inserted into the center comes out clean.
- Let it cool.
- Mix the powdered sugar and orange juice (only enough juice for the sugar to become thick but pourable) and then mix in the orange zest.
- Pour evenly over the loaf.
Notes
* If you let the frozen cranberries melt, the juice will spread in your batter.
**You will need to scrape 1-2 medium to large oranges with a microplane.
***Optional—this is to help prevent the cranberries from sinking.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 541Total Fat: 12gSaturated Fat: 1gUnsaturated Fat: 11gCholesterol: 47mgSodium: 165mgCarbohydrates: 103gFiber: 4gSugar: 60gProtein: 7g
