Cranberry Orange Loaf Cake

5 from 1 vote

Prep Time10

Cook Time50

Total Time1

Servings: slices

Prep the Pan: Preheat the oven to 350°F. Grease a loaf pan with butter and line it with parchment paper (optional: I like a browned outside so I often go no parchment, but if you are worried about sticking, use it!)
Make batter: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In a large bowl with hand mixer or your stand mixer with a paddle attachment, cream butter & sugar together 2 minutes on medium high. Scrape sides and bottom. Add the vanilla and then eggs one at a time, on medium high until combined. Add flour & mix in on low. Once just mixed, add sour cream, orange juice & zest. Mix on low & scrape sides and bottom again make sure everything is well combined.
Bake: Pour half of the batter into the prepared loaf pan. Next add almost all of the cranberry sauce (reserving 2-3 tbs for swirling at the top). Swirl it around the batter to evenly cover. Add remaining batter on top and smooth it evenly. Swirl remaining tablespoons of cranberry sauce over the top. Bake for 50 minutes or until a toothpick comes out clean from the center.
Cool & Glaze: Let loaf cool in the tin on a wire rack. Once cool to the touch, remove from loaf pan and finish cooling on the wire rack. When your loaf is completely cool, make the glaze by mixing the ingredients together in a small bowl and carefully pour over your loaf.
Let the glaze set for the cleanest slices—but you can slice anytime! I prefer to eat it when the glaze is set.