Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tbsp orange zest
- 1/4 cup fresh orange juice
- 1 tsp vanilla extract
- 1/2 cup sour cream or plain Greek yogurt
- 1 cup fresh or frozen cranberries
- Optional: powdered sugar for dusting or glaze (1/2 cup powdered sugar + 1 tbsp orange juice)
Instructions
- Preheat oven to 350°F (175°C). Grease a loaf pan or round cake pan and line the bottom with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream the butter and sugar until light and fluffy.
- Beat in eggs one at a time, mixing well after each addition.
- Stir in orange zest, orange juice, vanilla extract, and sour cream until smooth.
- Gradually fold in the dry ingredients until just combined. Do not overmix.
- Gently fold in cranberries.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool completely before dusting with powdered sugar or drizzling with orange glaze.
Notes
- Use frozen cranberries directly from the freezer—no need to thaw.
- Add chopped nuts like walnuts or pecans for extra crunch.
- A bundt pan can be used for a more dramatic presentation.
- Soak dried cranberries in warm water or orange juice if using as a substitute.
- Wrap and freeze individual slices for easy make-ahead breakfasts or snacks.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg