Eggless Cranberry Orange Loaf Cake by @millsandbuns

1h3

8 servings

🍬

150 g

Caster sugar

🍊

1 orange

Orange zest

🧈

100 g

Butter

🥣

70 g

Yogurt

🌾

180 g

Flour

🫙

4 g

Baking powder

🫙

2.3 g

Baking soda

🥛

180 ml

Buttermilk

🫐

60 g

Cranberries

  1. Preheat

    Preheat the oven to 180°C / 350°F. Grease and line one 8 x 4 inch loaf pan.

  2. Zest
    • orange zest
    • caster sugar

    Finely zest 1 orange. Rub the orange zest into 150 g caster sugar with your fingers until fragrant.

  3. Add
    • butter
    • caster sugar
    • orange zest

    Add 100 g butter to the orange sugar. Whisk until the mixture is pale and well combined.

  4. Add
    • yogurt
    • butter

    Add 70 g yogurt to the butter mixture. Whisk until smooth and fully incorporated.

  5. Combine
    • all-purpose flour
    • Caster sugar

    Combine 180 g all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon baking soda in a medium bowl. Whisk the dry ingredients together.

  6. Add
    • all-purpose flour
    • Butter
    • Buttermilk

    Add the flour mixture to the butter mixture in alternating additions with 180 ml buttermilk. Fold gently just until no dry flour remains.

  7. Toss
    • cranberries
    • all-purpose flour for coating

    Toss 60 g cranberries with 1 tablespoon all-purpose flour for coating. Fold the coated cranberries gently through the batter.

  8. Transfer

    Transfer the batter to the prepared loaf pan. Smooth the top with a rubber spatula.

  9. Bake

    Bake at 180°C / 350°F for 40 to 45 minutes. Remove when a tester inserted into the center comes out clean or with a few moist crumbs.

  10. Cool

    Cool the loaf in the pan for 10 minutes. Transfer it to a cooling rack and cool completely before slicing.

Eggless Cranberry Orange Loaf Cake by @millsandbuns

1h3

8 servings

🍬

150 g

Caster sugar

🍊

1 orange

Orange zest

🧈

100 g

Butter

🥣

70 g

Yogurt

🌾

180 g

Flour

🫙

4 g

Baking powder

🫙

2.3 g

Baking soda

🥛

180 ml

Buttermilk

🫐

60 g

Cranberries

Preparation Steps

  1. Step 1/10

    Preheat the oven to 180°C / 350°F. Grease and line one 8 x 4 inch loaf pan.

    🍳8 x 4 inch loaf pan

  2. Step 2/10

    Finely zest 1 orange. Rub the orange zest into 150 g caster sugar with your fingers until fragrant.

    🍊orange zest
    🍬caster sugar
    🧀fine grater
    🥣large mixing bowl

  3. Step 3/10

    Add 100 g butter to the orange sugar. Whisk until the mixture is pale and well combined.

    🧈butter
    🍬caster sugar
    🍊orange zest
    🥣large mixing bowl
    🥄whisk

  4. Step 4/10

    Add 70 g yogurt to the butter mixture. Whisk until smooth and fully incorporated.

    🥣yogurt
    🧈butter
    🥣large mixing bowl
    🥄whisk

  5. Step 5/10

    Combine 180 g all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon baking soda in a medium bowl. Whisk the dry ingredients together.

    🌾all-purpose flour
    🫙baking powder
    🫙baking soda
    🥣medium mixing bowl
    🥄whisk
    🥄measuring spoons

  6. Step 6/10

    Add the flour mixture to the butter mixture in alternating additions with 180 ml buttermilk. Fold gently just until no dry flour remains.

    🌾all-purpose flour
    🫙baking powder
    🫙baking soda
    🥛buttermilk
    🥣large mixing bowl
    🥄rubber spatula

  7. Step 7/10

    Toss 60 g cranberries with 1 tablespoon all-purpose flour for coating. Fold the coated cranberries gently through the batter.

    🫐cranberries
    🌾all-purpose flour for coating
    🥣medium mixing bowl
    🥣large mixing bowl
    🥄rubber spatula

  8. Step 8/10

    Transfer the batter to the prepared loaf pan. Smooth the top with a rubber spatula.

    🍳8 x 4 inch loaf pan
    🥄rubber spatula
    🥣large mixing bowl

  9. Step 9/10

    Bake at 180°C / 350°F for 40 to 45 minutes. Remove when a tester inserted into the center comes out clean or with a few moist crumbs.

    🍳8 x 4 inch loaf pan

  10. Step 10/10

    Cool the loaf in the pan for 10 minutes. Transfer it to a cooling rack and cool completely before slicing.

    🍳8 x 4 inch loaf pan
    ✨cooling rack

Composition

Ingredients

Types

Sweeteners, Fruits, Flavorings, Dairy, Leavening agents

Ingredients

Caster sugar, Orange zest, Butter, Yogurt, Flour, Baking powder, Baking soda, Buttermilk, Cranberries

Notes

Orange zest (amount not given), Cranberries (coated with a spoon of flour to prevent sinking)

Allergens

Milk

Dietetics

Dietary regimen

Vegetarian, Egg-Free

Calories

311 kcal

Macro nutrients

Protein: 4.7g, Carbohydrates: 47.5g, Sugars: 28.1g, Fat: 12.2g, Saturated fat: 7.4g, Fiber: 1.1g

Nutritional Information

Minerals

Calcium: 81mg, Iron: 1.1mg, Potassium: 122mg, Sodium: 172mg

Vitamins

Vitamin C: 3.4mg, Vitamin A: 148µg, Vitamin B12: 0.2µg

Preparation

Time Information

Preparation

20 minutes

Cooking

43 minutes

Overall

1 hour 3 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

8 x 4 inch loaf pan, large mixing bowl, medium mixing bowl, whisk, rubber spatula, fine grater, measuring spoons, cooling rack

Appliances

Oven

Type

Type

Type Of Dish

Dessert

Occasions

Christmas, Holiday season, Tea time, Potluck, Gift giving

Origin

Source

Platform

instagram

Original Creator

@millsandbuns

Origin

Cuisine

American

Geographic

to inform

Various

Aspect

Texture

Moist, Tender, Soft, Crumbly

Flavors

Sweet, Tart, Citrusy, Buttery, Fruity

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 days (Cool completely before storing,Keep in an airtight container,Store away from direct sunlight), fridge : 5 days (Store in an airtight container,Bring slices to room temperature before serving), freezer : 90 days (Wrap individual slices tightly,Place wrapped slices in a freezer-safe airtight container,Thaw at room temperature or reheat gently)