Spiced Orange Cranberry Loaf with Cream Cheese Frosting

Searching for a holiday brunch cake? I’m here for you – or rather, this Spiced Orange Cranberry Loaf Cake is here for you.

Subtly spiced, moist loaf cake with a hint of orange zest and a few juicy cranberries inside for good measure, and then topped with a thick layer of rich cream cheese frosting… it’s the perfect balance of holiday flavours.

Loaf cakes make for such great make-ahead treat options because they keep so well on your counter. Bake this loaf on a Sunday, and have it to slice your way through the week.

Dress it down, by skipping the frosting for a morning snack or dress it up with frosting and sugared citrus for a decadent dessert. No matter the time of day, this is the perfect cake to have at your table this holiday season.

Here is the recipe friends! I hope you enjoy 🙂

Spiced Cranberry Orange Loaf with Cream Cheese Frosting

makes 1 loaf

Things you need…

1/2 cup salted butter, softened
1/4 cup brown sugar
3/4 cup granulated sugar
zest of one medium orange
3/4 cups buttermilk
1 tsp pure vanilla extract
2 eggs
1 1/2 cups all purpose flour
1/4 tsp of nutmeg
1/4 tsp cinnamon
1/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp of salt
1/4 tsp cardamom
1/4 tsp ginger
1/2 cup fresh cranberries

Cream Cheese Frosting
1 1/2 – 1 3/4 cups powdered sugar + more if needed
2 tbsp salted butter, softened
4oz cream cheese, softened
1/4 tsp pure vanilla extract

How to make…

Preheat your oven to 350F degrees. Butter and flour an 8 x 4 inch loaf pan.

In a large bowl, whisk together the flour, spices, salt, baking powder and baking soda; set aside.

In a large bowl, cream together butter, sugars and orange zest with an electric mixer on medium-high speed until pale and fluffy – about 5 minutes; Take care to scrape down the sides of your bowl every couple of minutes to ensure everything is evenly combined. Add eggs in one at a time, beating well and scraping down the sides of your bowl in between each addition. Add vanilla and beat until combined.

Next, alternate adding flour and buttermilk to your batter. Start by adding 1/3 of the flour mixture to the bowl, and beat on low until just coming together. Next pour in 1/2 of the buttermilk, and beat on low until just coming together. Add another 1/3 of the flour mixture; beat on low until just coming together. Add the remaining buttermilk, and beat on low. Add the final 1/3 of the flour mixture and beat on low just until the batter is smooth, being careful not to overmix.

Add cranberries to the batter and fold them in gently with a spatula until just combined.

Scoop batter into prepared loaf pan and use your spatula to spread to the corners of the pan. Place in the oven to bake for 45-55 minutes or until a skewer inserted in the center comes out clean.

Remove from the oven and allow to cool for at least 30 minutes in the pan before turning out onto a wire rack to cool to room temperature. If you find your loaf is sticking to the pan, simply run a knife alone the edges of the pan to release the loaf.

Cream Cheese Frosting

While your loaf is cooling, prepare your cream cheese frosting.

In a medium bowl, beat together butter and cream cheese with an electric mixture until smooth and there are no lumps – scrape down the sides of your bowl, add in vanilla and beat for another minute.

Add in your powdered sugar and beat on low until the mixture comes together. Turn your mixer to high and beat until your frosting is pillowy and fluffy – about 2-3 minutes