Easy Cranberry Orange Loaf
If I’m visiting a family member or friend during the holiday season, this loaf cake is on the top of my ‘VIF’ list. Very Important Food! It always gets rave reviews thanks to its delicious flavors of orange and tart cranberries!
This cranberry orange loaf is super simple to make with basic ingredients found in your pantry. As far as the fresh cranberries, you can always sub in dried cranberries or dried cherries as a substitute.
The orange glaze topping is optional but definitely recommended. Its easy to make but just make sure the cake is completely cooled prior to icing it. If you like this recipe you will love my Healthy Whole Orange Blender Cake or my Orange Olive Oil Cake!
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Cranberry Orange Loaf
Equipment
Ingredients
- 1½ cups flour
- 1 tsp baking powder
- 1/4 tsp salt
- 6 tbs olive oil
- 3/4 cup granulated sweetener
- 2 eggs
- 1 tsp vanilla extract
- 1/4 cup milk, room temperature
- 2 tsp orange zest
- 1/4 cup orange juice, freshly squeezed
- 1½ cups fresh cranberries, rinsed + patted dry
- 2 tsp flour
Optional Orange Glaze:
- 1 cup powdered sugar
- 1½ tbs orange juice, freshly squeezed
- 1 tsp orange zest, reserved from the orange above
Instructions
- Preheat oven to 350℉. Line an 8×4 inch loaf pan with parchment paper.
- In a medium bowl, whisk together the flour, baking powder and salt and set aside.
- In a large bowl, whisk together the olive oil and sugar until combined. Whisk in the eggs until incorporated. Next whisk in the milk, vanilla, orange zest and orange juice until smooth. Sift in the dry ingredients, in two batches – don't overmix. Toss the cranberries with 2 tsp flour and then fold them into the batter just until incorporated.
- Transfer batter to your loaf pan and bake for 45-50 minutes or until toothpick comes out clean. Let it set in the pan for 10-15 minutes then transfer the loaf to a wire rack to cool completely before glazing.
Orange Glaze:
- In a separate bowl, whisk together powdered sugar, orange juice and zest until smooth.
Notes
- If you don’t have fresh cranberries, use 3/4 cups dried cranberries.
- Recipe adapted from NatashasKitchen.com
- Use gluten free one to one flour to make this Gluten Free or oat flour.
- You can use any granulated sweetener here.
- Any neutral oil works here, like avocado oil. You can also use melted butter instead of oil.
- Store leftovers in an airtight container on your counter or fridge, up to 3-4 days.
I have frozen strawberries or frozen sour cherries but I don’t have cranberries. Can I use either one of those choices?
Hi Angie, absolutely yes!
My loaf is in the oven and it smells amazing!! I like a little bit more in-your-face kind of flavor so I used a little more orange zest and 2 cups of fresh frozen cranberries, I can’t wait to try it!
HI Bee, i hope you enjoyed the recipe!
Do you use all purpose or self raising flour?
Hi Jeannie, i used all purpose flour here. If in any recipes I do use Self Rising Flour, I will specify it in the recipe box/Ingredient List.
Does granulated sweetener mean sugar?
Hi FLora, any granulated sweetener can be brown sugar, white sugar, caster sugar, turbinado sugar, coconut sugar or erythritol (zero sugar), maple sugar, date sugar or Swerve sugar (zero sugar)
I wonder If I can used dried Cranberries instead? I think the ones here are slightly sugared. I live in Germany, and both fresh and frozen cranberries are really hard to get here.
Hi Uta, yes! the info to use dried cranberries is in the Notes section of the recipe box.
A question, please!
Why do you measure the oil in tablespoons and the sweetener in cup measure when they are equal amounts?
Hi Jay, just worked out that way. sorry if it is confusing!
Can thawed frozen cranberries be used?
Hi Sheila, absolutely! yes!
Can almond or coconut flour be used instead?
My husband is a diabetic and cannot have carbs.
Thank you
Hi Cherise, I haven’t tried it with almond flour so i cannot say for sure what would be the amounts to use for almond flour and coconut flour.