RECIPES > Desserts & Sweets > Cranberry Orange Loaf Cake

Cranberry Orange Loaf Cake

Quick and easy, this loaf cake is super moist and flavorful thanks to our Blood Orange Olive Oil.  Bake this cake up for an easy dessert or a sweet breakfast treat.


1 1/2 cups All-Purpose Flour
3/4 cup Sugar, plus 1 tablespoon for topping
1/4 tsp Salt
2 tsp Baking Powder
1/3 cup Sutter Buttes Blood Orange Olive Oil
1 Egg
1/3 – 1/2 cup Milk
1 1/2 tsp Vanilla Extract
1 cup Dried Cranberries
Zest of 1 Orange – optional


Preheat oven to 400° Fahrenheit. Generously grease a loaf pan ( 8-1/2 x 4-1/2 x 2-1/2 inches). Whisk the flour, sugar, baking powder, and salt in a large bowl.  Put oil to a measuring cup that holds at least 1 cup. Add the egg then fill the cup to the 1-cup line with milk, will be about 1/3 to 1/2 cup milk. Add vanilla and stir, breaking up the egg.  Combine the wet and dry ingredients with a fork. Do not over mix, the batter will be quite thick.  Fold in the cranberries.  In a small bowl, mix the orange zest (if using) and reserved sugar.  Pour batter into prepared loaf pan and sprinkle the top with the sugar mixture. Bake loaf for 35 – 45 minutes until the top is dry and a toothpick inserted in the middle comes out with crumbs, not wet batter. Cool slightly and remove to a cooling rack to cool completely, cut into thick slices for serving.  Serve with Wildflower Honey, or butter.

To store, place in a plastic bag, seal, and store at room temperature for 2 to 3 days. Reheat leftover slices in the toaster. To freeze, wrap tightly in aluminum foil or place in freezer bags. Freeze for up to 3 months.

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