Description
A moist and flavorful cranberry orange loaf cake topped with a sweet citrus glaze. Perfect for breakfast, brunch, or as a festive treat.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup fresh or frozen cranberries, chopped
- 1/2 cup fresh orange juice
- 1 tablespoon orange zest
- For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons orange juice
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a small bowl, whisk together the buttermilk, orange juice, and orange zest.
- Alternately add the dry ingredients and the wet ingredients to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
- Gently fold in the chopped cranberries.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- To make the glaze, whisk together the powdered sugar and 2 tablespoons of orange juice until smooth. Add more orange juice, a teaspoon at a time, if needed to reach desired drizzling consistency.
- Drizzle the glaze over the cooled loaf. Let the glaze set before slicing and serving.
Notes
- For a brighter orange flavor, add more orange zest to the batter.
- If using frozen cranberries, do not thaw them before adding to the batter.
- The glaze can be adjusted to your sweetness preference.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Quick Bread
- Method: Baking
- Cuisine: American