Easy One Bowl Cranberry Orange Loaf Cake Recipe
Looking for a quick and easy cranberry orange loaf recipe? This moist and flavorful one-bowl cranberry orange cake is the perfect solution! Packed with juicy cranberries and fresh orange zest, it’s a simple recipe with minimal cleanup, ideal for busy bakers. Perfect for breakfast, a holiday dessert, or a cozy snack, this loaf cake delivers a balance of tart and sweet flavors in every bite. Plus, it’s beginner-friendly and ready in no time. Try this quick cranberry orange loaf today and make it your new go-to recipe for any occasion!
Servings: 10 slices
Calories: 304kcal
Equipment
- 1 1-pound loaf pan
Ingredients
Cake
- 200 g fresh cranberries chopped, (2 cups)
- 150 g granulated sugar 3/4 cup
- zest of whole navel orange
- zest of whole lemon
- 50 g fresh orange juice 4 tablespoons
- 120 g milk 1/2 cup, use plant-based milk for vegan option
- 100 g extra-light olive oil 1/2 cup, or another neutral oil
- 2 teaspoons vanilla extract or 1 teaspoon almond extract
- 60 g almond flour 1/2 cup
- 210 g all-purpose flour 1-1/2 cups
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon kosher salt or 1/2 tsp table salt
Orange Glaze
- 65 g powdered sugar 1/2 cup
- 1 pinch kosher salt
- 1 tablespoon fresh orange juice
Instructions
- Preheat oven to 350˚F and grease a 1lb loaf tin with butter or cooking spray.
- Chop the cranberries into smaller sized pieces so they disperse evenly throughout the loaf when baking. Set them aside while you prep the batter.
- Measure sugar into a mixing bowl then zest the orange and lemon directly into the bowl. Rub the sugar and citrus zests together with your fingertips to release the flavor and citrus oils from the zest. The sugar should turn a yellow-orange color.
- Add the orange juice (squeezed from the zested orange), milk, oil, vanilla and almond flour to the bowl and whisk until combined and there are no lumps of almond flour.
- Add the flour, leavening agents and salt and fold them into the batter with a rubber spatula until smooth. Don’t overmix the batter.
- Fold in the chopped cranberries then scrape the batter into the prepared loaf pan. Smooth the top with the spatula and bake at 350˚F for about 50-55 minutes or until the top is golden brown and a cake tester or toothpick inserted into the center of the cranberry bread comes out clean or with a few moist crumbs.
- Let the cranberry loaf cool in the pan for 10 minutes then run an offset spatula or nutter knife along the sides of the loaf to release it from the pan. Invert the cake onto a wire rack then flip it right side up and let it cool completely before adding icing to serving.
- To make the glaze, stir the confectioner’s sugar, orange juice and pinch of salt together with a spoon until there are no lumps. Pour the glaze over the cooled loaf. Serve the cranberry loaf cake at room temperature.
Video
Notes
- Wrap leftovers in plastic wrap and enjoy within 3-4 days.
Nutrition
Serving: 1slice | Calories: 304kcal | Carbohydrates: 43g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 1mg | Sodium: 260mg | Potassium: 72mg | Fiber: 2g | Sugar: 24g | Vitamin A: 46IU | Vitamin C: 7mg | Calcium: 46mg | Iron: 1mg