Ingredients for Cranberry Orange Winter Loaf
- 1/2 cup oil (vegetable or canola works best)
- 3/4 cup sugar
- 2 large eggs
- Zest of 1 orange
- 1/2 cup orange juice (freshly squeezed for extra zing)
- 1 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 cup fresh or thawed cranberries
Nutrition (per slice):
220 kcal | 6 g fat | 36 g carbs
How I Make Cranberry Orange Winter Loaf
I preheat the oven to 350°F and grease a loaf pan (8×4 or 9×5-inch, both work).
In a large bowl, I whisk together the oil, sugar, and eggs until thick and golden. Next, I stir in the orange zest and juice, filling the kitchen with citrus fragrance.
In a separate bowl, I mix flour, baking powder, and baking soda, then gently fold these dry ingredients into the wet mixture. I stir only until combined—overmixing makes the loaf cake tough.
I fold in the cranberries by hand for even distribution (if using frozen, toss them in a teaspoon of flour to prevent color bleeding).
I pour the batter into the prepared pan, smooth the top, and bake for 45–55 minutes, until a toothpick comes out clean and the loaf is golden and springy to the touch.
Cool in the pan for 15 minutes, then finish cooling on a rack. For a festive touch, I drizzle a simple glaze of orange juice and powdered sugar once the loaf is fully cooled.
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