Orange Cranberry Loaf

Course: Dessert

Cuisine: Christmas, North American

Prep Time: 20

Cook Time: 50

Total Time: 1 10

Servings: servings

Calories: 388kcal

Author: Lord Byron's Kitchen

Moist and delicious, orangey and refreshing, packed with fresh cranberries and orange zest, and drizzled with a sweet glaze, Orange Cranberry Loaf is a perfect dessert or a lovely addition to your afternoon tea. This is delicious anytime, but the combination of oranges and cranberries is a must at Christmastime!

Print Recipe

Ingredients

For the Cake:

1 1/2 cup sugar
3/4 cup butter, softened
3 large eggs
1 teaspoon orange juice
1 teaspoon orange extract
3/4 cup milk
1 tablespoon orange zest
3 cups all purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
2 cups cranberries

For the Glaze:

1 cup confectioner's sugar
1 tablespoon orange juice

For the Optional Sugared Cranberries and Rosemary:

1 cup cranberries
3-4 sprigs fresh rosemary
2 tablespoons water
1 tablespoon light corn syrup
1/4 cup sugar

Instructions

For the Sugared Cranberries and Rosemary:

The sugared garnish is optional, but if you plan to top your loaf with them, you should prepare them first because they need to dry for 2 hours. Otherwise, skip down to the next section to prepare the loaf.
Whisk together the light corn syrup and water. Coat the cranberries and rosemary with the mixture by tossing them with the corn syrup mixture. Spread the sugar on a baking sheet and roll the coated cranberries and rosemary into the sugar until well covered. Set aside on a wire cooling rack for 2 hours to dry. Do not cover and do not refrigerate.

For the Loaf:

Preheat your oven to 375 degrees F. Prepare a large loaf pan by greasing it with non-stick cooking spray. Set aside.
In a large mixing bowl, beat together the sugar and butter until light and fluffy (about 3-4 minutes.)
Add the eggs, orange juice, orange extract, milk, and orange zest. Beat into the sugar and butter mixture until just incorporated. Set aside.
In a separate bowl, sift together the flour, baking powder, and salt. Add this mixture to the wet ingredients and beat until just mixed together.
Add the cranberries and fold into the batter with a rubber spatula.
Pour into prepared loaf pan and bake for 40 minutes or until a toothpick inserted into the center of the loaf comes out clean.
Once you remove the loaf from the oven, it is very important to leave it in the pan. Place the pan onto a wire cooling rack. Leave the cake to cool for 10 minutes. Remove the cake from the pan and allow to fully cool before serving.

For the Glaze:

Whisk together the confectioner's sugar and orange juice until smooth and creamy. Drizzle it over the cooled loaf.
Top with the sugared cranberries and rosemary for garnish - optional.

Notes

Remember to only fill your loaf pan 3/4 full, otherwise, the batter will rise up and overflow!

The nutritional information does not account for the sugared cranberry garnish.

Nutrition