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Starbuck’s Cranberry Loaf
Homemade Starbuck’s Cranberry Loaf is a sweet, moist loaf cake that has a touch of citrus and a delicious, creamy icing on top!
A DELICIOUS FALL AND WINTER TREAT
Usually once a week, I make a run to Starbuck’s for a Frappuccino and sometimes a sweet snack. I love the little loaf cakes they sell. I also like to recreate them at home because, well, they just taste better when you make a whole loaf, right? And it’s fresh too! I have made versions of their Lemon Loaf and their Gingerbread Loaf with Cream Cheese Frosting. This Copycat Starbuck’s Cranberry Loaf is seasonal (do they still even sell them anymore?) so it’s nice to be able to make and eat them whenever I want and I can make a whole loaf for the price of just one slice at the store.
FREQUENTLY ASKED QUESTIONS:
Is the orange a strong flavor? What really gives this that extra little touch of sparkle is the orange zest and juice. It’s not a strong flavor but it adds that little kick of citrus that really brings out the flavor of the cranberry. Do I have to use buttermilk? So, I think the buttermilk really adds to the moistness. Buttermilk is thick and rich. You could certainly use milk, but you lose a bit of that moistness that buttermilk brings to the party. Instead, if you have the ingredients and the time, I suggest that you Make Your Own Buttermilk or maybe try to use a whole milk. Can I make muffins or mini loaves with this recipe? Yes! The only problem is I have not tested it as muffins or mini loaves so you’d have to play with it by ear when it comes to how long to bake them. Can I use dried cranberries? Yes, but, I think this comes out much better with fresh or frozen. However, in a pinch the dried ones will work. I would probably use about 1/2 cup (but you could certainly use more!) Do I have to use the orange glaze? If you don’t like the orange glaze, you can make a simple glaze of powdered sugar and milk (instead of the orange juice). The orange really sets off that cranberry flavor though, so I suggest using it if you would enjoy it. How do I store leftovers? Leftover Orange Cranberry Bread should be stored in an airtight container in for up to 3 days. Freeze leftover bread for up to 3 months in a freezer safe container or freezer safe bag.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
orange juice and orange zest – you can use store-bought orange juice here. Not a problem. I do like to have a fresh orange for the zest but if you are making this and realized you forgot a fresh orange – this will still taste fine.
buttermilk– this is a necessity in my book. Check out the FAQ section where I discuss what you can do if you don’t have any buttermilk. Hint: You can learn How to Make Buttermilk homemade!
salted butter
egg
all-purpose flour
sugar
cinnamon – this really brings out those fall and winter warm flavors. But, if you don’t like cinnamon with this, just leave it out.
baking powder
baking soda
fresh or frozen cranberries – if using frozen, I would let them sit out for a just a bit to start to thaw a little.
walnuts or pecans – these are optional – totally your preference.
HOW TO MAKE STARBUCK’S CRANBERRY LOAF:
Adjust oven rack to middle position and preheat oven to 375f degrees. Spray bottom of 9 x 5-inch loaf pan with non-stick cooking spray. In a small bowl, whisk together orange juice, orange zest, buttermilk, butter and egg. Set aside. In a large bowl, whisk together flour, sugar, cinnamon, baking powder and baking soda.
Stir liquid ingredients into dry with until combined.
Gently stir in cranberries and nuts (if using.) Do not overmix. Pour batter into prepared loaf pan and spread evenly.
Bake for 20 minutes, then reduce heat to 350 degrees. Continue to bake until golden brown and toothpick inserted into center of loaf comes out clean, about 45 minutes longer. Cool loaf in pan for about 10 minutes, then turn out onto wire rack and cool at least one hour before serving.
For the icing: In a bowl, whisk together powdered sugar with one tablespoon orange juice and a teaspoon of orange zest. I prefer a thick icing but if it is too thick for your taste, just add a little more orange juice to thin it out. Spread icing onto cooled bread.
Slice and serve!
CRAVING MORE RECIPES?
Starbuck’s Lemon Loaf
Starbuck’s Egg Bites
Copycat Starbuck’s Gingerbread Loaf
Cranberry Bliss Muffins
Easy Homemade Cranberry Sauce
Cranberry Fluff
Originally published: September 2018Updated photos & republished: October 2024
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Starbuck’s Cranberry Loaf
Starbuck's Cranberry Loaf is a sweet, moist loaf cake that has a touch of citrus and a delicious, creamy icing on top!
Course DessertCuisine American
Prep Time 15 minutes minutesCook Time 1 hour hourTotal Time 1 hour hour 15 minutes minutes
Servings 8
Calories 424kcal
Author Brandie @ The Country Cook
IngredientsFor the loaf:⅓ cup orange juice2 teaspoons grated orange zest⅔ cup buttermilk6 Tablespoons salted butter, melted1 large egg2 cups all-purpose flour1 cup (plus 2 Tablespoons) sugar1 teaspoon ground cinnamon1 teaspoon baking powder¼ teaspoon baking soda1 cup fresh or frozen cranberries, sliced in half½ cup walnuts or pecans (optional)For the icing:1 cup powdered sugar1-2 Tablespoons orange juice1 teaspoon orange zest
InstructionsFor the loaf:Adjust oven rack to middle position and preheat oven to 375F degrees.Spray bottom of 9×5-inch loaf pan with non-stick cooking spray.In a small bowl, whisk together orange juice, orange zest, buttermilk, butter and egg. Set aside. In a large bowl, whisk together flour, sugar, cinnamon, baking powder and baking soda. Stir liquid ingredients into dry with until combined. Gently stir in cranberries and nuts (if using.) Do not overmix. Pour batter into prepared loaf pan and spread evenly. Bake for 20 minutes, then reduce heat to 350 degrees. Continue to bake until golden brown and toothpick inserted into center of loaf comes out clean, about 45 minutes longer.Cool loaf in pan for about 10 minutes, then turn out onto wire rack and cool at least one hour before serving. For the icing:In a bowl, whisk together powdered sugar with one tablespoon orange juice and a teaspoon of orange zest. I prefer a thick icing but if it is too thick for your taste, just add a little more orange juice to thin it out.Spread icing onto cooled bread. Slice and serve!
Video
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
NutritionCalories: 424kcal | Carbohydrates: 69g | Protein: 5g | Fat: 14g | Sodium: 140mg | Fiber: 2g | Sugar: 42g
Recipe adapted from Cook’s Illustrated