The Perfect Balance of Tart and Sweet!

If you’re craving a cozy, seasonal bake that’s simple yet so satisfying, this fluffy cranberry loaf cake is just what you need.

With bursts of tart cranberries folded into a light, soft batter, each slice offers a delicious contrast of flavors and textures.

Plus, it’s easy to whip up, making it perfect for holiday gatherings, afternoon coffee breaks, or even as a thoughtful homemade gift.

Why You’ll Love This Cranberry Loaf Cake:

Festive Flavors: Cranberries add a tart, juicy bite that pairs wonderfully with a hint of orange zest.

Soft & Fluffy Texture: The batter is rich and moist, thanks to a blend of butter and yogurt keeping the cake light and airy.

Simple Yet Elegant: It’s quick to make but looks beautiful on any dessert table. Finish it off with an optional orange glaze for extra flair!

Shop the ingredients

1 1/2 cups all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 cup unsalted butter, softened

3/4 cup granulated sugar

2 large eggs, at room temperature

1/2 cup Greek full fat plain yogurt

1 tsp vanilla extract

Zest of 1 orange (optional, for extra flavor)

1 cup fresh or frozen cranberries (if using frozen, do not thaw)

2 tbsp flour (for coating cranberries)

Powdered sugar

Directions

Preheat your oven to 350°F (175°C).

Grease and line a loaf pan with parchment paper for easy removal.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

In a large bowl, beat the softened butter and sugar together with an electric mixer until light and fluffy, about 2-3 minutes.

Beat in the eggs one at a time, mixing well after each addition.Add the yogurt, vanilla extract, and orange zest if using, mixing until smooth.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

In a small bowl, toss the cranberries with 2 tbsp of flour to prevent them from sinking.

Gently fold the floured cranberries into the batter.

Pour the batter into the prepared loaf pan and smooth the top.Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. (If the top browns too quickly, you can tent the loaf with aluminum foil after about 30 minutes.)

Allow the loaf to cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely.

Optional Glaze: Sprinkle with powdered sugar or mix 1/2 cup powdered sugar with a few teaspoons of orange juice or milk and drizzle over the cooled loaf for extra sweetness.

Enjoy your fluffy cranberry loaf cake! It’s great for breakfast or a festive holiday treat.