This cranberry orange loaf cake is a perfect addition to your Thanksgiving week menu. Serve it warm for brunch or as an after-dinner treat with coffee — the bright orange and tart cranberry flavors make it a crowd-pleaser.
With Thanksgiving just around the corner, this loaf is an easy, delicious option to have on hand while you chat with friends and family. It bakes up moist and tender with tangy pockets of cranberry and a lively orange fragrance.
This recipe uses fresh cranberries — not dried — which are in season and readily available. To boost the orange flavor, use the zest from two oranges and the juice from one (or both, depending on how juicy they are).
Ingredients
Below is a summary of the ingredients you’ll need. Refer to the recipe card for exact amounts.
- Butter
- White sugar
- Vanilla extract
- Eggs
- Oranges — for zest and juice
- All-purpose flour
- Baking soda
- Baking powder
- Salt
- Cinnamon
- Buttermilk
- Fresh cranberries — use fresh, not dried
How To Make Orange Cranberry Loaf Cake
Preheat the oven to 325°F (165°C) and line a loaf pan with parchment paper to prevent sticking.
Preparing the batter. Cream the butter and sugar until light and fluffy. Mix in the vanilla and orange zest, then add the eggs one at a time, mixing well after each. In a separate bowl, sift together the flour, baking soda, baking powder, salt, and cinnamon. Measure the buttermilk and orange juice and set aside.
Alternate adding the dry ingredients and the buttermilk-orange mixture to the butter-sugar mixture, mixing on low until just combined. Fold in the fresh cranberries gently with a spatula so they distribute evenly without breaking up.
Baking. Pour the batter into the prepared loaf pan and bake. Start with 35 minutes, then rotate the pan and continue baking for about 30 more minutes. Total baking time is roughly 65 minutes, but ovens vary.
Test for doneness by inserting a toothpick into the center — it should come out clean or with a few moist crumbs. If it’s not done, continue baking in 2-minute increments until the toothpick is clean.
Cooling. Let the loaf cool in the pan for about an hour. You can slice and serve while it’s still warm, or transfer it to a wire rack to cool completely if you prefer room temperature slices.
Storing
Wrap the loaf tightly in plastic wrap and store at room temperature or in the refrigerator. It’s best enjoyed within five days of baking. For longer storage, wrap well and freeze for up to three months.
FAQ
Yes. Line a muffin tin with paper liners and portion the batter with a scoop. Adjust baking time — cupcakes will bake much faster, so check after about 18–22 minutes.
Yes. Cool completely, wrap tightly in plastic wrap, then freeze. Consume within three months for best quality.
More Thanksgiving Recipes
- Spatchcock Turkey
- Baked Mashed Potatoes
- Glazed Honey Carrots
- Homemade Stuffing
- Pumpkin Swirl Cheesecake
- Maple Cream Cheese Cinnamon Rolls
- Cloverleaf Dinner Rolls
Orange Cranberry Loaf Cake
1 loaf cake
30 minutes
1 hour 5 minutes
1 hour 35 minutes
This cranberry orange loaf cake combines bright citrus with tart cranberries for a simple, comforting holiday bake.
Ingredients
- ½ c salted butter
- 1 c white sugar
- 1 tsp vanilla
- 3 eggs
- 1 tbsp orange zest (from 2 oranges)
- 2 c all purpose flour
- ½ tsp baking soda
- 1 ½ tsp baking powder
- ¾ tsp kosher salt
- ½ tsp cinnamon
- ¼ c orange juice (from 1 orange)
- ½ c buttermilk
- 2 c fresh cranberries, rinsed and drained
Instructions
- Preheat oven to 325°F (165°C).
- Line a loaf pan with parchment paper.
- Add the butter and sugar to a mixing bowl.
- Beat the butter and sugar until light and fluffy.
- Mix in the vanilla extract and orange zest.
- Add the eggs, one at a time, until combined.
- In a separate bowl, sift together flour, baking soda, baking powder, salt, and cinnamon.
- Measure the buttermilk and orange juice and mix together.
- Alternate adding the dry ingredients and the wet mixture, mixing on low until almost combined.
- Use a spatula to fold in the cranberries.
- Pour the batter into the prepared loaf pan.
- Bake about 65 minutes, rotating the pan halfway through. Test with a toothpick — it should come out clean.
- Remove from oven and let cool in the pan for 1 hour before serving.
Notes
You only need two oranges for this recipe: the zest from both and the juice of one (or both if they are not very juicy).
Nutrition Information:
Yield: 10
Serving Size: 1
Amount Per Serving:
Calories: 291
Total Fat: 11g
Saturated Fat: 6g
Trans Fat: 0g
Unsaturated Fat: 4g
Cholesterol: 81mg
Sodium: 349mg
Carbohydrates: 44g
Fiber: 2g
Sugar: 22g
Protein: 5g
Nutritional figures are estimates from online calculators.