Cranberry Orange Loaf
Moist, bright and tangy, this Orange Cranberry Loaf is the perfect loaf to bake during the fall and winter seasons. Bursting with fresh orange zest, tart cranberries and nutty almond flavor. Enjoy it for breakfast or an afternoon cup of tea. Bread, cake, whatever you call it, you need a thick slice of this!
Why you'll love my Cranberry Orange Loaf recipe
Moist, tender texture
Thanks to sour cream and my secret ingredient: a banana!
Simple ingredients
No complicated ingredients – just simple panty staples.
Bakery style bread
This cranberry almond cake recipe tastes like you bought it from your favorite café!
Easy to make
Quick bread recipe, easy preparation, one bowl, ready in under an hour.
What is Cranberry Orange Loaf?
This recipe is inspired by a bakery item found at a local coffee shop. It tastes like Christmas but can be enjoyed all year long. Just like our Coffee Banana Bread, this loaf stays moist for days!
Ingredients and substitutions
All-purpose flour: This recipe has not been tested with other types of flour. I recommend using a digital scale because flour is often over measured. If you don’t have a scale, fluff the flour with a fork in its container, and then spoon it into the measuring cup before leveling off with a knife.
Cranberries: Tart berries balance the sweetness and adds bursts of juicy flavor.
Orange zest and juice: The star ingredient for citrus aroma.
Sugar: To balance the tanginess of the cranberries, add moisture, structure and overall flavor. The sugar amount in this recipe is not as high as other bread recipes.
Eggs: Necessary to bind the batter together. This recipe has not been tested without eggs.
Sliced almonds: Adds a crunchy texture and nutty contrast.
Neutral oil: Oil adds moisture to the loaf. Any neutral oil like vegetable or canola.
Baking soda and baking powder: These leavening agents help the bread rise, ensuring a light and fluffy texture. Baking soda also reacts with the sour cream for a better lift. And just a quick friendly reminder that baking powder is NOT a substitute for baking soda.
Sour cream: Adds moisture and helps activate the baking soda. Opt for full-fat sour cream for the best texture and richness—it gives the bread a tender crumb and balanced flavor.
For the rest of the ingredients, please see the recipe index card below!
What is the best pan to use?
I use a standard, 1lb. loaf pan for my Orange Cranberry Loaf. It’s also the same tins I use for my Brown Butter Banana Bread and Pumpkin Bread recipe too. (Shop my affiliate link here). Lining your pan with parchment paper is the perfect way to make sure your loaf comes out clean without sticking.
How to make Cranberry Orange Loaf
The section below is a quick overview of how to make this recipe. For the full recipe details, see recipe index card below!
Preheat and prepare the loaf pan
Preheat the oven to 350°F. Line a standard loaf pan with parchment paper and grease all sides with butter or oil. Set aside.
Combine the wet ingredients
In a medium bowl, whisk together the sugar and eggs until fluffy and light yellow. This dissolves the sugar but also incorporates air into the batter. Add the orange zest, orange juice, almond extract, oil and sour cream. Whisk to combine.
Combine the dry ingredients
Bake
Pour the batter into the prepared loaf pan and top with sliced almonds and sugar. Bake for 55-60 minutes until a toothpick in inserted to the center and it comes out clean. Do not overbake.
What can I substitute for sour cream?
Greek yogurt, buttermilk or crème fraiche work well as a substitute for sour cream.
What else can I add to my loaf?
If you include too many additions, the loaf may become too dense. Trust me, this recipe is amazing on it’s own.
A note about other substitutes
I know it can be tempting to substitute and add ingredients you may have at home for convenience or dietary preferences, such as peanut butter, coconut sugar, almond flour, melted coconut oil or wheat flour, but I don’t recommend it. Trust me, this recipe is delicious as-is.
Can I freeze leftovers?
Yes, you can freeze leftover bread but be mindful – the freshly baked moist texture may become slightly dense and lose a bit of its fluffiness due to the moisture redistribution during freezing and thawing. Here’s a detailed guide how to properly freeze leftovers.
Cool completely
Make sure the cake has cooled completely to room temperature before freezing.
Portion it out
Cut the almond cake into individual slices for easier reheating and portion control.
Wrap securely
Wrap each slice tightly in plastic wrap, then place them in a freezer safe bag or airtight container to prevent freezer burn.
Label and store
Label the container or bag with the date and freeze for up to 2 months.
Expert tips from my test kitchen
Measure the flour the right way
I recommend using a digital scale because flour is often over measured. If you don’t have a scale, fluff the flour with a fork in its container, and then spoon it into the measuring cup before leveling off with a knife. Measure flour by weight in grams instead of cups. Shop my exact scale here. (affiliate link)
Don’t overmix the batter
Whisk just until no more flour is visible. Over-mixing creates extra gluten that will result in a dense cake.
How to store Cranberry Orange Bread
Fresh orange cranberry cake stores well on the counter at room temperature for 2-3 days. The environment in the fridge tends to be very drying so it’s important to note that if storing in the refrigerator, make sure you wrap each slice tightly in plastic wrap. See directions above for how to freeze leftovers.
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Cranberry Orange Loaf
Ingredients
- 2 cups all-purpose flour, fluffed, spooned and leveled
- 1 cup sugar
- 1 cup cranberries, add an additional ½ cup if you prefer more
- 1/2 cup neutral oil
- 1/4 cup sour cream
- 3 large eggs
- zest of 1 medium orange
- Juice of 1/2 medium orange
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon almond extract
- pinch of salt
For the crunchy topping:
- 1/4 cup sliced almonds
- 2 Tablespoons sugar
Instructions
Preheat and prepare the loaf pan
- Preheat the oven to 350°F. Line a standard loaf pan with parchment paper and grease all sides with butter or oil. Set aside.
Combine the wet ingredients
- Zest the entire orange without zesting past the white rind. Squeeze half the orange and reserve the juice for the batter.
- In a medium bowl, whisk together the sugar and eggs until fluffy and light yellow. This dissolves the sugar but also incorporates air into the batter.1 cup sugar, 3 large eggs
- Add the orange zest, orange juice, almond extract, oil and sour cream. Whisk to combine.1/2 cup neutral oil, zest of 1 medium orange, Juice of 1/2 medium orange, 1 teaspoon almond extract, 1/4 cup sour cream
Combine the dry ingredients
- Whisk in the dry ingredients until no more flour is visible. Do not over mix. Fold in the cranberries until evenly distributed. I like to keep some whole and some cut in half.Note: I recommend using a digital scale because flour is often over measured. If you don’t have a scale, fluff the flour with a fork in its container, and then spoon it into the measuring cup before leveling off with a knife. For reference, 1 cup flour=120 grams.2 cups all-purpose flour, fluffed, spooned and leveled, 1 teaspoon baking soda, 1/2 teaspoon baking powder, pinch of salt, 1 cup cranberries, add an additional ½ cup if you prefer more
Bake
- Pour the batter into the prepared loaf pan and top with sliced almonds and sugar. Bake for 57-60 minutes until a toothpick in inserted to the center and it comes out clean. Do not overbake.1/4 cup sliced almonds, 2 Tablespoons sugar
Nutrition
The provided nutritional value above is an estimate per serving. 100% accuracy is not guarenteed. Please see Nutrition Information Disclaimer in our Privacy Policy.
Nutrition Information Disclaimer
6 Responses
This recipe tastes like Christmas morning. I made it multiple times and every time, it would disappear off the table. It was so easy to make. Great recipe.
Yay! We love reviews like this. Thank you, Debbie!
So simple to make and so delicious!!
Yay! Thank you!
Looks amazing.
Could you make this with almond flour as a Gluten Free option?
Hi Angie, I’m sorry, this recipe has not tested with almond flour but you can use gluten free flour in a 1:1 ratio.