### **Cranberry Orange Loaf Cake**
Cranberry Orange Loaf Cake is a delightful and festive dessert that combines the tartness of fresh cranberries with the zesty, citrusy flavor of orange. This quick bread is a perfect balance of sweet and sour, with a moist crumb and a subtle orange fragrance that complements the natural tartness of the cranberries. It’s an ideal treat for holidays, brunch, or as a snack, and pairs wonderfully with a hot cup of tea or coffee. The vibrant colors and bright flavors make it a standout dish, perfect for any occasion where a bit of sweetness and freshness is desired.
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### **Origin**
The combination of cranberries and oranges in baking has deep roots in North America. Cranberries are native to the United States and Canada, and they’ve been used in cooking for centuries. The addition of orange, a fruit that was introduced to North America from Europe and Asia, has become a natural pairing in various recipes, particularly during the fall and winter months when both fruits are in season. The cranberry-orange combination has long been celebrated in American baking, often found in pies, muffins, and, more recently, loaf cakes like this one. The loaf cake itself is a traditional quick bread, popular for its ease of preparation and ability to stay moist for several days.
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### **Cultural Significance**
Cranberry Orange Loaf Cake is often associated with the winter holiday season in North America, particularly Thanksgiving and Christmas. The bright red of the cranberries and the fresh, aromatic zest of the orange evoke the colors and scents of the season. It’s a comforting, seasonal treat that’s perfect for gift-giving, holiday brunches, or cozy afternoons spent with family and friends. Cranberries have a long-standing cultural significance in many Indigenous cultures, and their popularity in modern cuisine has grown, particularly in festive and celebratory dishes. The pairing with orange adds a fresh, vibrant note, making it a versatile option for holiday baking.
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### **Ingredients Quantity**
For one 9-inch loaf (about 8 servings):
– **All-purpose flour**: 2 cups (240 grams)
– **Granulated sugar**: 1 cup (200 grams)
– **Baking powder**: 1 ½ tsp
– **Baking soda**: ½ tsp
– **Salt**: ½ tsp
– **Ground cinnamon**: 1 tsp (optional)
– **Eggs**: 2 large
– **Whole milk**: ½ cup (120 ml)
– **Unsalted butter**: ½ cup (115 grams), melted
– **Orange juice**: ¼ cup (60 ml)
– **Orange zest**: 2 tsp
– **Fresh cranberries**: 1 ½ cups (180 grams), roughly chopped
– **Vanilla extract**: 1 tsp
– **Powdered sugar**: ½ cup (for glaze, optional)
– **Orange juice**: 1-2 tbsp (for glaze, optional)
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### **Optional Additions**
– **Nuts**: Chopped walnuts or pecans can be added to the batter for a bit of crunch and nutty flavor.
– **Spices**: A pinch of ground ginger or nutmeg can be added to the batter for additional warmth and depth.
– **Chocolate chips**: A small handful of white or dark chocolate chips can be folded into the batter for an extra layer of sweetness.
– **Dried cranberries**: If fresh cranberries are not available, dried cranberries can be used as an alternative, though they will result in a sweeter loaf.
– **Coconut**: A tablespoon of shredded coconut can add a tropical twist to the loaf.
– **Lemon zest**: Instead of orange zest, lemon zest can be used for a slightly different citrus profile.
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### **Tips for Success**
1. **Use fresh cranberries**: Fresh cranberries work best in this recipe because they hold their shape and provide a delightful burst of tartness when you bite into them. If using frozen cranberries, do not thaw them beforehand to prevent them from bleeding into the batter.
2. **Don’t overmix**: Overmixing the batter will lead to a dense loaf. Mix until the ingredients are just combined for a light and fluffy texture.
3. **Chop the cranberries**: Roughly chop the cranberries to distribute them evenly throughout the loaf, and to prevent large clumps of whole berries from making the texture uneven.
4. **Check for doneness**: Insert a toothpick into the center of the loaf. If it comes out clean (with only a few moist crumbs), the cake is done. If not, continue baking for 5-minute intervals until fully cooked.
5. **Let the cake cool**: Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This helps prevent it from breaking apart.
6. **Make it festive**: For a holiday touch, drizzle the loaf with an orange glaze made from powdered sugar and orange juice, or sprinkle it with extra zest for color.
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### **Instructions**
1. **Preheat the oven**: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch loaf pan, or line it with parchment paper for easy removal.
2. **Prepare the dry ingredients**: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon (if using).
3. **Mix the wet ingredients**: In another bowl, whisk the eggs, milk, melted butter, orange juice, and orange zest until well combined.
4. **Combine wet and dry ingredients**: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix.
5. **Add cranberries**: Fold the chopped cranberries into the batter gently. If using nuts or chocolate chips, fold them in as well.
6. **Bake the cake**: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. If the top is browning too quickly, cover the loaf with foil in the last 10-15 minutes of baking.
7. **Cool the loaf**: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
8. **Prepare the glaze (optional)**: If desired, whisk together the powdered sugar and orange juice to make a glaze. Drizzle it over the cooled loaf for added sweetness and shine.
9. **Serve**: Slice the loaf once it’s completely cooled, and enjoy with a hot beverage or as a delicious snack!
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### **Description**
Cranberry Orange Loaf Cake is a moist, fragrant quick bread with a perfect balance of tart cranberries and sweet orange flavor. The citrus zest gives the loaf a refreshing brightness, while the fresh cranberries provide a pop of color and a tangy contrast to the sweetness of the batter. The cake is tender and slightly crumbly with a lovely crumb structure that makes it satisfying yet light. Whether enjoyed as a morning treat, a holiday dessert, or an afternoon snack, this loaf is sure to be a hit.
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### **Nutritional Information (per slice)**
– **Calories**: 210-250 kcal (depending on size of slice)
– **Protein**: 3 grams
– **Fat**: 9-12 grams
– Saturated Fat: 5-7 grams
– **Carbohydrates**: 30-35 grams
– Fiber: 2 grams
– Sugars: 18-22 grams
– **Sodium**: 150-200 mg
– **Calcium**: 20-30 mg
– **Iron**: 1-2 mg
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### **Conclusion**
Cranberry Orange Loaf Cake is a simple yet elegant dessert that combines the bright flavors of citrus and the tartness of cranberries. Its soft, moist crumb and vibrant flavors make it perfect for holiday gatherings or any time you want a treat that’s both refreshing and indulgent. With its ease of preparation and festive appeal, it’s a go-to recipe for home bakers who want to impress with minimal effort.
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### **Recommendation**
This Cranberry Orange Loaf Cake is highly recommended for anyone looking to add a touch of seasonal flavor to their baking repertoire. It’s perfect for gift-giving, serving at brunch, or enjoying with a cup of tea. For a more indulgent version, try adding a glaze or a handful of chocolate chips. It’s a versatile and festive treat that will brighten any occasion.
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### **Embracing Healthful Indulgence**
While this loaf cake is a sweet indulgence, it can be made slightly healthier by substituting some ingredients. Use whole wheat flour for added fiber, reduce the sugar by a tablespoon or two, or substitute some of the butter with applesauce or Greek yogurt to reduce fat content. You can also increase the fruit-to-sugar ratio by adding more cranberries for a tart contrast. Like all indulgent baked goods, enjoy in moderation, savoring the burst of citrus and cranberries with every bite!