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close upf of the dried cranberry loaf cake
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Dried Cranberry Loaf Cake

This delicious Dried Cranberry Loaf Cake is packed full of seasonal flavours. A quick bread made with dried cranberries, orange juice and orange zest for bursting flavours. It's great to put on a Christmas breakfast or brunch table.
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Bread, Breakfast, Brunch
Cuisine: North American
Keyword: Cranberry Loaf Cake, Cranberry Quick Bread
Servings: 12 slices
Calories: 181kcal
Author: Julia Pinney

Ingredients

  • 2 cups plain flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon orange zest
  • 1/2 teaspoon salt
  • 1/3 cup butter
  • 2/3 cup granulated white sugar
  • 1 egg
  • 3/4 cup orange juice
  • 1 cup cranberries
US Customary - Metric

Instructions

  • Preheat oven to 350 degrees f/180 degrees c. Line and grease an 9 x 5 inch loaf tin. Set aside.
  • In a medium bowl, combine the flour, baking powder, baking soda, salt, dried cranberries and orange zest. Stir to combine and set aside.
  • In the bowl of your electric mixer, combine the sugar and butter. Mix on high speed until it comes together, bout 2 - 3 minutes. Mix in the egg and beat for about a minute. Add the orange juice to the batter and stir in until just combined.
  • Pour the dry ingredients into the batter and fold in until just combined and there are no lumps. About a minute.
  • Pour the batter into the prepared loaf tin. Bake for about 45 - 60 minutes or until cooked through. Loosely cover the cake with aluminum foil about half way through baking so it doesn't brown too much.
  • Remove from oven and place on a wire rack to cool. After 10 minutes remove cake from the loaf tin and leave on the cooling rack to cool completely.
  • Store in an airtight container on the counter. Will keep up to two days.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Notes

  1. Fresh cranberries can be used in this recipe.
  2. Cake will stay fresh up to two days after baking.
  3. To freeze this loaf, wrap it tightly in plastic wrap.  Freeze up to two months.  Defrost at room temperature before serving.
  4. Baking time will vary between 45 - 60 minutes depending on your oven.  Check at 45 minutes.  Toothpick inserted into the center should have dry crumbs when done.
Nutrition Facts
Dried Cranberry Loaf Cake
Amount Per Serving (1 slice)
Calories 181 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 27mg9%
Sodium 229mg10%
Potassium 68mg2%
Carbohydrates 30g10%
Fiber 1g4%
Sugar 13g14%
Protein 3g6%
Vitamin A 215IU4%
Vitamin C 10mg12%
Calcium 30mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.