Holiday Cranberry Cake Loaf


This Holiday Cranberry Cake Loaf is bursting with holiday flavors.

Its moist, delicate and  will have you coming back for more!

Grab a couple sprigs and some fresh cranberries for decoration.




For The Loaf:

  • 1/3 cup orange juice
  • 2 teaspoons grated orange zest
  • 2/3 cup buttermilk
  • 6 tablespoons salted butter, melted
  • 1 large egg
  • 2 cups all-purpose flour
  • 1 cup plus 2 tablespoons sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 cup fresh or frozen cranberries, sliced in half
  • 1/2 cup walnuts or pecans, optional

For the Icing:

  • 1 cup powdered (confectioners) sugar
  • 12 tablespoons orange juice
  • 1 tsp. orange zest


For The Loaf:

  1. Adjust oven rack to middle position and preheat oven to 375f degrees.
  2. Spray bottom of 9 x 5-inch loaf pan with non-stick cooking spray.
  3. In a small bowl, whisk together orange juice, orange zest, buttermilk, butter and egg. Set aside.
  4. In a large bowl, whisk together flour, sugar, cinnamon, baking powder and baking soda.
  5. Stir liquid ingredients into dry with until combined.
  6. Gently stir in cranberries and nuts (if using.) Do not overmix.
  7. Pour batter into prepared loaf pan and spread evenly. Bake for 20 minutes, then reduce heat to 350 degrees. Continue to bake until golden brown and toothpick inserted into center of loaf comes out clean, about 45 minutes longer.
  8. Cool loaf in pan for about 10 minutes, then turn out onto wire rack and cool at least one hour before serving.

For the Icing:

  1. In a bowl, whisk together powdered sugar with one tablespoon orange juice and a teaspoon of orange zest. I prefer a thick icing but if it is too thick for your taste, just add a little more orange juice to thin it out.
  2. Spread icing onto cooled bread. Slice and serve!


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