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To make this delicious loaf cake, gather these main 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 pure vanilla extract - Zest of 1 medium orange - ½ cup freshly squeezed orange juice - 1 cup fresh or frozen cranberries, roughly chopped You can add extra flavor with these optional ingredients: - ½ cup chopped walnuts - ¼ teaspoon ground cinnamon These additions can enhance the taste and texture of your loaf. When picking cranberries, choose berries that are firm and bright. Avoid any that are soft or shriveled. Fresh cranberries offer a tartness that balances the sweet cake. For oranges, look for ones that are heavy for their size. They should feel firm and have a smooth skin. Freshly squeezed juice and zest boost the flavor of the cake. Always choose organic when possible to avoid pesticides. Using quality ingredients makes a big difference in taste. Enjoy the process of selecting your ingredients! Start by gathering your materials. You need a 9x5 inch loaf pan, a whisk, and two mixing bowls. Preheat your oven to 350°F (175°C). Grease your loaf pan lightly or line it with parchment paper. This will help the cake come out easily after baking. In a medium bowl, mix together the dry ingredients. Combine 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, ¼ teaspoon of salt, and ¼ teaspoon of ground cinnamon. Whisk them well and set this bowl aside. In a larger bowl, cream together ½ cup of softened unsalted butter and 1 cup of granulated sugar using an electric mixer. This should take about 3 to 4 minutes. Add in 2 large eggs, one at a time, mixing well after each addition. Next, add 1 teaspoon of pure vanilla extract and the zest of 1 medium orange. Mix until everything is well combined. Now, gradually add the dry ingredients to the wet mix. Alternate this with ½ cup of freshly squeezed orange juice. Start and end with the dry mix. Stir gently to avoid overmixing. Finally, fold in 1 cup of chopped cranberries and ½ cup of walnuts, if you want. Pour your batter into the prepared loaf pan. Use a spatula to smooth the top, so it bakes evenly. Place it in the oven and bake for 50 to 60 minutes. To check if it's done, insert a toothpick into the center. It should come out clean if it's ready. After baking, let the loaf cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before you slice it. Enjoy the lovely aroma as it cools! To keep your loaf cake moist, use room temperature butter. This helps it cream well with sugar. Adding orange juice to the batter also adds moisture. After baking, let the cake cool in the pan for a bit. This keeps it from drying out. If you want extra moisture, you can brush a sugar syrup on top after baking. This adds sweetness and keeps the cake soft. To enhance the flavor, use fresh ingredients. Fresh cranberries and oranges make a big difference. Don’t skip the orange zest; it adds a bright taste. You can also add spices like cinnamon or nutmeg for warmth. If you like nuts, walnuts add a nice crunch. You can also replace some of the sugar with honey or maple syrup for a richer flavor. If your loaf sinks in the middle, you may have overmixed the batter. Mix just until combined. If it’s too dry, check your measurements. Adding too much flour can cause dryness. For uneven baking, make sure your oven is preheated. Use an oven thermometer to check if it’s accurate. If the top browns too fast, cover it with foil during baking. This helps it cook evenly without burning. {{image_4}} If you can't find fresh cranberries, don't worry! You can use dried cranberries. They add sweetness and chewiness. You can also try pomegranate seeds for a juicy burst. Chopped cherries or blueberries work well too. Each option gives a fun twist to your loaf! Want to mix it up with flavors? You can swap out the orange for lemon or lime. Both will give a fresh zing to your cake. You can also combine different citrus fruits. Try adding a bit of grapefruit for a unique taste! If you need a gluten-free option, use almond flour or a gluten-free mix. For a vegan version, replace the eggs with flax eggs. Just mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit until it thickens. Use a plant-based butter to keep it dairy-free. To keep your cranberry orange loaf cake fresh, wrap it tightly in plastic wrap. This prevents air from getting in and keeps the cake moist. You can also place it in an airtight container. Store it at room temperature for up to three days. If you want to keep it longer, refrigeration is an option, but it may dry out. Freezing is a great way to save your loaf cake. First, let it cool completely. Then, wrap it in plastic wrap and foil to avoid freezer burn. You can freeze the cake for up to three months. When you're ready to eat it, remove it from the freezer. Let it thaw in the fridge overnight or at room temperature for a few hours. Your cranberry orange loaf cake will stay fresh for about three days at room temperature. In the fridge, it can last up to a week. For the best taste, eat it within the first couple of days. If you notice any mold or off smells, it’s best to throw it away. Keeping it stored correctly ensures you enjoy every slice! Yes, you can use dried cranberries. They add sweetness and a chewy texture. Just chop them into smaller pieces. Keep in mind that dried cranberries are sweeter. You might want to reduce the sugar in your mix to balance the flavors. To check if your loaf cake is done, insert a toothpick into the center. If it comes out clean, your cake is ready. You can also look for a golden-brown top. The edges should pull away slightly from the pan. If it’s still wet, bake it a bit longer. This loaf cake pairs well with many items. You can serve it with a dollop of whipped cream or a scoop of vanilla ice cream. A drizzle of orange glaze adds extra sweetness. Fresh orange slices also make a nice touch. For a crunch, try adding some nuts on the side. This blog post covers all you need to know about making a delicious cranberry orange loaf cake. We explored key ingredients, mixing instructions, and baking tips to ensure your cake turns out moist and flavorful. You learned how to store it for freshness and even variations for different diets. Baking can be fun and rewarding. With these steps, you can create a tasty treat for all to enjoy. Happy baking!

Cranberry Orange Loaf Cake

Indulge in the delicious flavors of our Cranberry Citrus Delight Loaf! This easy recipe combines fresh cranberries and zesty orange for a moist, flavorful treat that's perfect for any occasion. With simple ingredients and straightforward steps, you can create a stunning loaf that will impress your family and friends. Click through for the full recipe and make this delightful loaf today!
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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 to room temperature

1 cup granulated sugar

2 large eggs

1 teaspoon pure vanilla extract

Zest of 1 medium orange

½ cup freshly squeezed orange juice

1 cup fresh or frozen cranberries, roughly chopped

½ cup chopped walnuts (optional)

¼ teaspoon ground cinnamon

Instructions
 

Preheat your oven to 350°F (175°C). Prepare a 9x5 inch loaf pan by greasing it lightly or lining it with parchment paper to ensure easy release after baking.

    In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Set aside to allow the leavening agents to activate.

      In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until the mixture is light in color and fluffy, which should take about 3-4 minutes.

        Add the eggs to the butter-sugar mixture, one at a time. Make sure to blend well after each addition. Then, incorporate the vanilla extract and the fresh orange zest, mixing until everything is well combined.

          Gradually stir the dry ingredient mixture into the wet ingredients in two or three parts, alternating with the freshly squeezed orange juice. Begin and end with the dry ingredients, mixing gently until just combined to avoid overmixing.

            Carefully fold in the chopped cranberries and walnuts (if using) with a spatula or wooden spoon, ensuring they are evenly distributed throughout the batter.

              Pour the batter into the prepared loaf pan. Use a spatula to smooth the top for an even bake.

                Place the loaf pan in the preheated oven and bake for 50-60 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean when the loaf is ready.

                  Once baked, allow the loaf to cool in the pan for about 10 minutes. Then, gently transfer it to a wire rack to cool completely before slicing.

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

                      - Presentation Tips: For a festive touch, dust the cooled loaf with a fine dusting of powdered sugar before slicing. Serve with a small bowl of fresh cranberries or a few orange slices on the side for an appealing presentation.