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Fall Cranberry Orange Loaf Cake - featured image

Fall Cranberry Orange Loaf Cake

  • Author: SOFIA
  • Total Time: 1 hour 15 minutes
  • Yield: 10 servings 1x

Description

A moist, tart, and sweet quick bread featuring dried cranberries and bright orange zest, finished with a vanilla bean glaze. This easy, yeast-free loaf is perfect for holiday brunches and keeps well for days.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • ½ cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (240ml) buttermilk
  • 1 cup (120g) dried cranberries
  • Zest of 2 medium oranges
  • 1 ½ cups (180g) powdered sugar
  • 3–4 tablespoons heavy cream or milk
  • 1 large pasteurized egg white
  • 1 teaspoon vanilla bean paste
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line with parchment paper, leaving an overhang on the sides.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
  4. Add the eggs one at a time, beating well after each addition, then add the vanilla extract. Scrape down the sides of the bowl.
  5. Reduce mixer speed to low. Add the dry ingredients in three batches, alternating with the buttermilk in two batches, starting and ending with the dry ingredients. Mix until just combined.
  6. Gently fold in the dried cranberries and orange zest using a spatula.
  7. Pour batter into the prepared loaf pan and smooth the top. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cake cool in the pan for 10 minutes, then lift it out using the parchment paper and transfer to a wire rack to cool completely.
  9. While the cake cools, whisk together powdered sugar, egg white, vanilla bean paste, a pinch of salt, and 3 tablespoons of heavy cream until smooth. Add more cream if needed for drizzling consistency.
  10. Drizzle the glaze over the completely cooled cake and let it set.

Notes

Ensure ingredients are at room temperature for best texture. Do not overmix the batter to avoid a tough crumb. The cake keeps well at room temperature for up to 3 days. For freezing, freeze the unglazed loaf tightly wrapped for up to 3 months.

  • Prep Time: 15 minutes
  • Cook Time: 50-55 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (approx. ½ i
  • Calories: 280
  • Sugar: 26
  • Sodium: 220
  • Fat: 10
  • Saturated Fat: 6
  • Carbohydrates: 42
  • Fiber: 1
  • Protein: 4

Keywords: cranberry orange loaf, holiday brunch, quick bread, easy cake, vanilla glaze, fall baking, gluten-free option

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Find it online: https://cookazu.com/fall-cranberry-orange-loaf-cake-best-easy-holiday-brunch/