Cranberry-Orange Loaf Cake

Cranberry-Orange Loaf Cake

1-hour 25-Minute recipe Serves 8
A quick loaf cake is hands-down one of the easiest and best dessert recipes. It works as a snack, a tea cake or after-dinner dessert (with a sweet glaze). This wintry version uses fresh citrus and tart fresh cranberries.

Tip: This cranberry-orange loaf cake keeps well in the freezer. Pre-slice for quick and easy thawing.
1-hour 25-Minute recipe Serves 8

Directions

Prep: 15-minute | Cook: 1-hour 10-Minute
  • 1

    Position rack in centre of oven, then preheat to 350°F. Line an 8x4-in loaf pan with overhanging parchment.

  • 2

    Stir flour, sugar, baking powder, baking soda and salt in a large bowl. Stir in orange zest.

  • 3

    Whisk orange juice, butter and egg in a medium bowl until combined. Stir into flour mixture.

  • 4

    Stir in cranberries, pecans and dried cranberries until just combined. Scrape batter into prepared pan.

  • 5

    Bake until a skewer inserted in centre of loaf comes out clean, about 70 to 75 minutes. Cool loaf in pan for 10 minutes, then transfer loaf to a rack to cool.

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Last updated: January 19th, 2021

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