If you are like me who loves to bake a cake every once in a while, then you can never have enough cake recipes in your kitty. This Orange Cranberry Loaf Cake recipe is bursting with the zesty goodness of oranges and the tartness of dried cranberries, this recipe is a perfect blend of sweet and tangy.
To make this cranberry and orange bread recipe a bit more interesting, I added a handful of white chocolate bits. It is completely optional but until you try you won’t realize what your cranberry orange loaf cake might be lacking!
A Cake Recipe That Celebrates Winter – Orange Cranberry Loaf Cake
I am a big fan of simple loaf cakes which goes brilliantly with a cup of tea or coffee. Have a couple of slices in the morning for breakfast or pack a few for evening snacks, you know you are sorted when you have a loaf cake, tucked in your kitchen’s snack corner.
Cranberry Orange Bread Ingredients
- Oranges – Zest & Juice
- Dried Cranberries
- White Chocolate Chips or White Chocolate Compound chopped in bits
- Dry ingredients like All-purpose Flour and Corn flour
- Leavening agents like Baking Powder & Baking Soda
- Granulated Sugar
- Eggs
- Neutral-flavoured Oil
Orange Cranberry Bread Instructions
Planning to bake a cake for your weekend get-together and wanna present something fancy? Bake a loaf and garnish it with candied Orange Peel. In just a matter of a few minutes, you can transform a simple cake into a centerpiece for your brunch or dinner table.
- Combine the dry ingredients and sieve them together. (Except Sugar)
- Preheat the oven to 180c. Grease and line the baking loaf tin with parchment paper.
- In another bowl, whisk the eggs till light and fluffy, then add the orange zest, oil and sugar and whisk till the sugar is dissolved completely.
- Now, add the dry ingredients in parts, alternating with Orange Juice to maintain the consistency of the batter.
- Add the dried Cranberries and White Chocolate Chips in the batter and pour it in the tin. Top it with some more cranberries and white chocolate chips.
- Bake it for 50-55 minutes or till the center of the cake is done.
Orange Cranberry Loaf Cake Topping Ideas
If you wish to decorate the cake with candied Orange peel then prepare that beforehand.
To make some candied orange peel, add 2 tbsp of Sugar in 1/4 cup of water in a heavy bottom saucepan. Bring it on heat. As the sugar dissolves, add julienne pieces of Orange Peel and let it simmer. When you cut the Orange peel, note that it should not have the white inner lining, otherwise it will turn bitter. Let it simmer for 5-6 minutes before turning the heat off. The peel should have softened. If not then allow it to simmer more. Before it cools down, pour it over the cake. Poke the cake with skewers for better seepage of the sugar-orange syrup.
For an extra touch of sweetness, you can drizzle a simple orange glaze over the cooled bread. Mix powdered sugar with orange juice until you achieve a smooth consistency, then drizzle it over the bread.
More Loaf Cake Recipes
- Devil’s Food Cake | Dark Chocolate Cake with Chocolate Ganache Recipe
- Super Moist Carrot Cake Loaf with Cream Cheese Frosting Recipe
- Chocolate Date Walnut Cake Recipe
- Nutella Swirl Loaf Cake Recipe
- Spiced Apple Cake Recipe
Have you tried this recipe? I would love to hear about it.
Tag me on Instagram @priyankabhattacharya.sa or Facebook @hashdiaries and I will share it further.
This Christmas Orange Cranberry Bread has everything that screams winter. Seasonal fresh Oranges, Cranberries and loads of White Chocolate Chips, this Cranberry Orange Loaf cake is the perfect tea cake recipe for easy everyday baking
- 1.5 cup All Purpose Flour
- 3 tbsp Cornflour
- 1 tsp Baking Powder
- 1/4 cup Fresh Orange Juice
- 1/4 cup Dried Cranberries Roughly chopped
- 1/4 cup White Chocolate Chips
- 1/2 cup Neutral Refined Oil Sunflower Oil
- 3 Eggs
- 1/2 cup Granulated Sugar
-
Pre-heat the oven at 180c. Grease and line the baking loaf tin with parchment paper.
-
Combine the dry ingredients and sieve them together. (Except Sugar)
-
In another bowl, whisk the eggs till light and fluffy, then add the orange zest, oil and sugar and whisk till the sugar is dissolved completely.
-
Now, add the dry ingredients in parts, alternating with Orange Juice to maintain the consistency of the batter.
-
Add the dried Cranberries and White Chocolate Chips in the batter and pour it in the tin. Top it with some more cranberries and chocochips.
-
Bake it for 50-55 minutes or till the center of the cake is done.
-
If you wish to decorate the cake with candied Orange peel then prepare that before hand.
-
In order to make some candied orange peel, Add 2 tbsp of Sugar in 1/4 cup of water in a heavy bottom saucepan. Bring it on heat. As the sugar dissolves, add julienne pieces of Orange Peel and let it simmer. When you cut the Orange peel, note that it should not have the white inner lining, otherwise it would turn bitter.
Let it simmer for 5-6 minutes before turning the heat off. The peel should have softened. If not then allow it to simmer more.
Before it cools down, pour it over the cake. Poke the cake with skewers for better seepage of the sugar-orange syrup.
Leave a Reply