Orange Cranberry Loaf Cake (Eggless)
A soft, moist eggless orange cranberry loaf cake made with fresh orange zest, orange juice, and tart cranberries. Use fresh or dried cranberries, with a dairy-free option using plant-based milk.
Yield: 8 servings
Equipment
- 8-inch (20cm) Loaf Pan or 9-inch (22cm) Loaf Pan
- Non Stick Baking Spray
Ingredients
Orange Cranberry Loaf
- 2 tbsp Orange Zest from approximately 2 oranges
- 200 g Castor Sugar or cane sugar
- 120 ml Milk room temp; see notes for option
- 160 ml Fresh Orange Juice from approximately 2–3 oranges
- 1 tsp Vanilla Extract
- 80 ml Neutral Oil vegetable or sunflower oil
- 250 g All-purpose flour
- 1 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/4 tsp Salt
- 100 g Cranberries fresh or dried, approximately 1 cup
- 1 tbsp Any Coarse Sugar for topping
Instructions
For the Orange Cranberry Loaf Cake
- Preheat the oven to 350°F (175°C). Lightly grease an 8-inch (20cm) or 9-inch (22cm) loaf pan with oil and line it with parchment paper, leaving an overhang for easy removal.
- Combine the sugar and orange zest in a small bowl. Rub together with your fingertips until fragrant.
- Add the milk, fresh orange juice, vanilla extract, and oil. Stir until combined.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
- Pour the wet ingredients into the dry ingredients and whisk gently until just combined. Do not overmix.
- Toss the cranberries with 1 tablespoon of all-purpose flour until lightly coated. Gently fold them into the batter until evenly distributed.
- Pour the batter into the prepared loaf pan and spread evenly. Sprinkle the granulated sugar over the top.
- Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for about 25 minutes. Lift the loaf out using the parchment paper and transfer to a wire rack to cool completely.
- Store in an airtight container at room temperature for 2–3 days, or refrigerate for longer freshness.
If using fresh cranberries, you can leave them whole or roughly chop them if you prefer smaller bursts of cranberry throughout the loaf.
Notes
- Cups vs. Scale: I recommend weighing ingredients in grams for the most accurate results. Cup measurements are included for convenience.
- Milk: Use regular milk or an unsweetened plant-based milk for a dairy-free version.
- Cranberries: Fresh cranberries give the loaf a tart flavor, while dried cranberries are sweeter and chewier. Both work in this recipe.
- Orange Juice: Freshly squeezed orange juice gives the best fresh citrus flavor.
- Loaf Pan: An 8-inch pan makes a taller loaf, while a 9-inch pan produces a slightly flatter one. Baking time may vary.
- Storage: Store in an airtight container at room temperature for 2–3 days or refrigerate for longer freshness.