There’s something magical about baking with cranberries—their bright, ruby-red hue and irresistible tang transform even the simplest cake into something extraordinary. Enter the Cranberry Loaf Cake, a moist, buttery quick bread that balances sweetness with bursts of tart cranberry in every bite. Whether you’re baking for the holidays, preparing a weekend brunch, or simply craving something cozy with your afternoon tea, this cake is the perfect choice.
What makes this loaf cake truly irresistible is the contrast of flavors and textures: the soft, tender crumb enhanced with buttery richness, the slightly crunchy crust, and the vibrant pops of juicy cranberries that make each slice both refreshing and indulgent. Unlike a heavy frosted cake, a cranberry loaf cake feels lighter, versatile, and incredibly satisfying. Plus, it looks stunning—making it a centerpiece-worthy baked good that’s as beautiful as it is delicious.
In this post, you’ll find a step-by-step cranberry loaf cake recipe, a detailed look at each ingredient’s role, foolproof pro tips, serving ideas, and all the insights you need to bake a loaf that rivals any bakery’s.
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Why You’ll Love This Cranberry Loaf Cake
Burst of flavor – The tartness of cranberries cuts through the sweetness, offering a balanced taste.
Moist and fluffy texture – Thanks to butter, eggs, and milk, the crumb stays tender without being too dense.
Versatile – Enjoy it plain, drizzle it with a glaze, or serve with whipped cream.
Festive appeal – Perfect for holiday gatherings, yet simple enough for year-round enjoyment.
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Ingredients for Cranberry Loaf Cake (and Their Roles)
To bake the perfect cranberry loaf cake, you’ll need the following ingredients. Each one has a specific purpose in creating that flawless texture and flavor balance:
2 cups all-purpose flour – Provides structure for the loaf while keeping it soft and tender.
1 ½ teaspoons baking powder – Ensures the cake rises beautifully, giving it a light texture.
½ teaspoon baking soda – Helps with leavening and balances the acidity of the cranberries.
½ teaspoon salt – Enhances overall flavor and prevents the cake from tasting overly sweet.
½ cup unsalted butter (softened) – Adds richness, moisture, and a buttery flavor that ties everything together.
1 cup granulated sugar – Sweetens the loaf while also contributing to tenderness.
2 large eggs – Bind the ingredients, add structure, and provide extra moisture.
1 teaspoon pure vanilla extract – Infuses warmth and depth into the loaf.
½ cup milk (whole milk preferred) – Keeps the batter light and helps create a moist crumb.
2 cups fresh or frozen cranberries – The star of the recipe, delivering tart bursts of flavor. If using frozen, no need to thaw.
1 tablespoon orange zest – Complements the cranberries beautifully, adding citrus brightness.
Optional glaze: 1 cup powdered sugar + 2 tablespoons fresh orange juice for a glossy, sweet finish.
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Step-by-Step Instructions for Cranberry Loaf Cake
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease and flour a standard 9x5-inch loaf pan or line it with parchment paper for easy removal.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This step ensures the leavening agents are evenly distributed so your loaf rises evenly.
Step 3: Cream Butter and Sugar
In a large mixing bowl, use an electric mixer to beat the butter and sugar until light and fluffy (about 2-3 minutes). This process incorporates air, which helps create a soft, tender crumb.
Step 4: Add Eggs and Vanilla
Beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract. The batter should now look silky and smooth.
Step 5: Alternate Wet and Dry Ingredients
Add the dry mixture to the butter mixture in three parts, alternating with the milk. Begin and end with the dry mixture. Mix gently until just combined—overmixing can make the loaf tough.
Step 6: Fold in Cranberries and Orange Zest
Using a spatula, gently fold in the cranberries and orange zest. This keeps the cranberries intact while evenly dispersing them throughout the batter.
Step 7: Bake
Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Cool and Glaze (Optional)
Allow the loaf to cool in the pan for 10 minutes, then transfer it to a wire rack. If desired, whisk together powdered sugar and orange juice to create a glaze and drizzle it over the cooled loaf.
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Pro Tips for Perfecting Your Cranberry Loaf Cake
1. Coat the cranberries in flour before folding them into the batter to prevent them from sinking to the bottom.
2. Don’t overmix – once the flour disappears, stop mixing to keep the crumb tender.
3. Use room temperature ingredients – butter, eggs, and milk at room temp blend more evenly for a smoother batter.
4. Check early – ovens vary, so begin checking your loaf at the 50-minute mark to avoid overbaking.
5. Glaze while warm – If using a glaze, drizzle it while the cake is slightly warm so it seeps in a bit for extra flavor.
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Why This Recipe is Loved
It’s simple – No complicated techniques, just straightforward baking.
It’s beautiful – The contrast of golden loaf and bright red cranberries makes it visually striking.
It’s adaptable – Swap cranberries for blueberries, raspberries, or even dried fruit if desired.
It’s make-ahead friendly – This loaf stores well and tastes even better the next day as the flavors meld.
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Serving Suggestions for Cranberry Loaf Cake
This cranberry loaf cake is delicious on its own, but you can take it up a notch with these serving ideas:
Breakfast or Brunch – Serve slices with coffee, tea, or a frothy latte.
Holiday Dessert – Pair with vanilla ice cream or a dollop of whipped cream for festive flair.
Tea Time Treat – Serve thin slices with clotted cream or lemon curd for an elegant touch.
Gift Idea – Wrap cooled loaves in parchment and twine for a thoughtful homemade holiday gift.
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Storing and Freezing
Room Temperature: Store in an airtight container for up to 3 days.
Refrigerator: Keeps fresh for up to 1 week.
Freezer: Wrap tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight at room temperature.
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Final Thoughts
The Cranberry Loaf Cake is proof that simple ingredients can come together to create something truly extraordinary. With its perfect balance of sweet and tangy, its moist and buttery texture, and its vibrant presentation, this cake is
a crowd-pleaser every time. Whether you enjoy it warm from the oven with a cup of coffee or as an elegant dessert with a drizzle of glaze, it never disappoints.
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