Cranberry Orange Loaf Cake

$- 1 ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ¼ teaspoon salt - ½ cup unsalted butter, softened - 1 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - Zest of 1 orange - ½ cup orange juice (freshly squeezed) - 1 cup fresh or frozen cranberries, coarsely chopped - ½ cup chopped walnuts (optional) - ¼ teaspoon ground cinnamon I often use King Arthur Flour for a reliable texture. For butter, I prefer Land O'Lakes unsalted butter; it blends well. Use fresh cranberries when possible, but frozen works great too. If you need a dairy-free option, try coconut oil in place of butter. You can use almond milk for orange juice if you want a nutty twist. For sugar, coconut sugar is a good alternative. If you want to skip eggs, use applesauce; one egg equals ¼ cup of applesauce. Start by gathering all your ingredients. This makes the process smooth and fun. Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan or line it with parchment paper. This will help with easy removal later. In a medium bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, and cinnamon. Set this bowl aside. In a large bowl, cream the softened butter and sugar. Mix until it looks light and fluffy. This takes about 3 to 4 minutes. Next, add the eggs one at a time. Make sure to mix well after each egg. Then, stir in the vanilla extract and orange zest. Now, it's time to combine the dry and wet mixes. Gradually add the dry mix to the wet mix, alternating with the orange juice. Start and end with the dry ingredients. Mix until just combined. Gently fold in the chopped cranberries and walnuts if you choose to use them. Pour the batter into the prepared loaf pan. Smooth the top with a spatula. Bake in the oven for 50 to 60 minutes. You will know it’s done when a toothpick inserted in the center comes out clean. Once baked, let the loaf cool in the pan for 10 minutes. After that, transfer it to a wire rack to cool completely. For a nice presentation, dust the cooled loaf with powdered sugar. Serve it with a small bowl of fresh cranberries or orange slices for a festive touch. Enjoy your delicious cranberry orange loaf cake! To get a soft and moist loaf, use room temperature butter. Cream it with sugar until fluffy. This step adds air and gives the right texture. Measure flour correctly using a spoon and leveling it off. Too much flour makes the loaf dense. One common mistake is overmixing the batter. Mix just until combined. Overmixing makes the loaf tough. Also, avoid opening the oven door too soon. This can let heat out and affect baking. Add zest from another orange for a stronger flavor. You can also mix in lemon zest for a bright twist. For presentation, dust the loaf with powdered sugar after it cools. Serve it with fresh cranberries or orange slices for a pop of color. This makes the loaf look festive and inviting. {{image_2}} You can make your cranberry orange loaf cake even more fun with add-ins. Here are a few ideas: - Chocolate chips: Fold in ½ cup of dark or white chocolate chips. This adds sweetness and richness. - Different nuts: Use pecans or almonds instead of walnuts for a unique crunch. Chop them finely for even bites. - Seeds: Consider adding pumpkin seeds or sunflower seeds for a nut-free option. They bring a nice texture. If you need a gluten-free or vegan loaf, I have you covered. For gluten-free: - Flour: Substitute all-purpose flour with a gluten-free blend. Check that it contains xanthan gum for better texture. - Baking powder: Ensure it’s gluten-free as well. For a vegan version: - Butter: Use coconut oil or vegan butter instead. - Eggs: Replace each egg with ¼ cup of unsweetened applesauce or a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water). Feel free to play with flavors to suit your taste. Here are some fun options: - Citrus swaps: Try lemon or lime juice and zest instead of orange for a different tang. - Spices: Add ½ teaspoon of nutmeg or ginger for a warm spice note. Cinnamon is great, but these spices can really shine too. - Herbs: Consider adding a hint of rosemary or thyme for a savory twist. Just a small pinch can add depth. These variations make your cranberry orange loaf cake uniquely yours. Have fun with it! To keep your cranberry orange loaf cake fresh, store it in an airtight container. This will help lock in moisture and keep the cake soft. Place a piece of parchment paper between the cake and the lid to absorb extra moisture. If you want to keep it longer, you can wrap it in plastic wrap before placing it in the container. If you have leftover loaf cake, freezing is a great option. First, cool the cake completely. Then, slice it into individual pieces. Wrap each slice tightly in plastic wrap. Next, place the wrapped slices in a freezer-safe bag. Remove as much air as possible. You can freeze the slices for up to three months. When you want to enjoy a slice, just thaw it at room temperature or warm it in the microwave for a few seconds. When stored properly, the cranberry orange loaf cake stays fresh for about three to four days at room temperature. If you refrigerate it, it can last up to a week. However, refrigeration can make the cake a bit dry. For the best taste and texture, enjoy it within the first few days. Yes, you can use dried cranberries. They add sweetness and chewiness. Just use the same amount as fresh cranberries. If you choose dried, consider reducing the sugar slightly. This keeps your cake from being too sweet. To check if the cake is done, insert a toothpick into the center. If it comes out clean, the cake is ready. You can also gently press the top. It should spring back when it is cooked through. If it leaves a dent, bake a bit longer. Absolutely! You can bake the loaf a day or two in advance. Just let it cool completely before wrapping it in plastic wrap. This keeps it fresh. You can also freeze the loaf for later. Just slice it before freezing for easy serving. This guide covered key ingredients, baking steps, and helpful tips. You learned about brands and substitutions, plus ways to enhance flavor. Experimenting with variations helps personalize your loaf. Proper storage keeps it fresh, and clear FAQs answer common questions. Baking is fun and rewarding. Enjoy the process, and savor your delicious creation!$

Cranberry Orange Loaf Cake

Delight your taste buds with this easy and delicious Cranberry Citrus Delight Loaf! Bursting with fresh flavors, this loaf features a perfect blend of sweet cranberries and zesty orange. In just over an hour, you can create a delightful treat that's perfect for any occasion. Ready to impress your friends and family? Click through to explore this scrumptious recipe and savor every bite!

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Ingredients

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

Zest of 1 orange

½ cup orange juice (freshly squeezed)

1 cup fresh or frozen cranberries, coarsely chopped

½ cup chopped walnuts (optional)

¼ teaspoon ground cinnamon

Instructions

Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan or line it with parchment paper for easy removal.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set this dry mixture aside.

In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.

Add the eggs one at a time, mixing well after each addition. Incorporate the vanilla extract and orange zest, mixing until combined.

Gradually add the dry ingredients to the wet ingredients, alternating with the orange juice. Start and end with the flour mixture. Mix until just combined.

Gently fold in the chopped cranberries and walnuts (if using) until evenly distributed in the batter.

Pour the batter into the prepared loaf pan and smooth the top with a spatula.

Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean.

Once done, let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Prep Time: 20 minutes | Total Time: 1 hour 10 minutes | Servings: 8-10 slices

- Presentation Tips: Dust the cooled loaf with powdered sugar before slicing, and serve with a small bowl of fresh cranberries or orange slices for a festive touch.