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Preheat your oven to 350°F. Grease a 9x5 inch loaf pan with butter and then dust lightly with flour, tapping out any excess. This helps prevent sticking.

In a large mixing bowl, whisk together the organic all-purpose flour, organic cane sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, ground cloves, and fine sea salt until well combined.

In a separate medium bowl, whisk together the organic eggs, organic milk, melted organic unsalted butter, fresh organic orange juice, and organic orange zest until the mixture is smooth and evenly combined.

Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula, mix until just combined. Be careful not to overmix, as this can lead to a tough loaf cake.

Gently fold in the fresh organic cranberries until they are evenly distributed throughout the batter.

Pour the batter into the prepared loaf pan and spread it evenly with your spatula.

Bake for 50 to 60 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf cake comes out clean. The top should be golden brown.

Let the loaf cake cool in the pan for 10 minutes before carefully inverting it onto a wire rack to cool completely. This prevents the cake from becoming soggy.

While the cake cools, prepare the orange glaze: In a small bowl, whisk together the powdered organic cane sugar, fresh organic orange juice, and organic orange zest until smooth and free of lumps.

Once the loaf cake is completely cool, drizzle the orange glaze generously over the top. Allow the glaze to set for a few minutes before slicing and serving.


Preheat your oven to 350°F. Grease a 9x5 inch loaf pan with butter and then dust lightly with flour, tapping out any excess. This helps prevent sticking.

In a large mixing bowl, whisk together the organic all-purpose flour, organic cane sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, ground cloves, and fine sea salt until well combined.

In a separate medium bowl, whisk together the organic eggs, organic milk, melted organic unsalted butter, fresh organic orange juice, and organic orange zest until the mixture is smooth and evenly combined.

Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula, mix until just combined. Be careful not to overmix, as this can lead to a tough loaf cake.

Gently fold in the fresh organic cranberries until they are evenly distributed throughout the batter.

Pour the batter into the prepared loaf pan and spread it evenly with your spatula.

Bake for 50 to 60 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf cake comes out clean. The top should be golden brown.

Let the loaf cake cool in the pan for 10 minutes before carefully inverting it onto a wire rack to cool completely. This prevents the cake from becoming soggy.

While the cake cools, prepare the orange glaze: In a small bowl, whisk together the powdered organic cane sugar, fresh organic orange juice, and organic orange zest until smooth and free of lumps.

Once the loaf cake is completely cool, drizzle the orange glaze generously over the top. Allow the glaze to set for a few minutes before slicing and serving.
