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Cranberry Orange Loaf

Patricia Martinescu from Bake Cook Repeat
The best Cranberry Orange Loaf is sweet and tangy, bursting with fresh orange zest, tart cranberries and a hint of almond. Perfect for breakfast or an afternoon cup of tea.
5 from 3 votes
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Baking, Dessert, Holiday
Cuisine American
Servings 10
Calories 194 kcal

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
Click between "US Customary" or "Metric" button above to switch between conversions. For precise results, it's recommended to weigh your dry ingredients using a digital scale in grams as measuring in cups can have uncertainties.

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

Calories: 194kcalCarbohydrates: 43gProtein: 3gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gSodium: 132mgPotassium: 49mgFiber: 1gSugar: 23gVitamin A: 3IUVitamin C: 1mgCalcium: 22mgIron: 1mg

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
Keyword Almond cake, Cake, Cranberry, Easy desserts, Holiday Baking
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