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:
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.
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.
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.
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!)
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.
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?
Originally published: September 2018
Updated photos & republished: October 2024
Starbuck’s Cranberry Loaf
Ingredients
For the loaf:
- ⅓ cup orange juice
- 2 teaspoons grated orange zest
- ⅔ cup buttermilk
- 6 Tablespoons salted butter, melted
- 1 large egg
- 2 cups all-purpose flour
- 1 cup (plus 2 Tablespoons) sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 cup fresh or frozen cranberries, sliced in half
- ½ cup walnuts or pecans (optional)
For the icing:
- 1 cup powdered sugar
- 1-2 Tablespoons orange juice
- 1 teaspoon orange zest
Instructions
For 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 1/3 cup orange juice, 2 teaspoons grated orange zest, 2/3 cup buttermilk, 6 Tablespoons salted butter, melted and 1 large egg. Set aside.
- In a large bowl, whisk together 2 cups all-purpose flour, 1 cup (plus 2 Tablespoons) sugar, 1 teaspoon ground cinnamon, 1 teaspoon baking powder and 1/4 teaspoon baking soda.
- Stir liquid ingredients into dry with until combined.
- Gently stir in 1 cup fresh or frozen cranberries, sliced in half and 1/2 cup walnuts or pecans (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 1 cup powdered sugar and 1-2 Tablespoons orange juice and a1 teaspoon 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.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Recipe adapted from Cook’s Illustrated
excellent as is. no alterations. thank u!
Hi Brandie, do you thaw the cranberries if using frozen ones? I’m thinking it would be difficult to slice them frozen. Thanks so much, can’t wait to try this recipe!!
Ally-O in New Jersey
Hi Ally, you only need to lightly thaw them 🙂
Thanks Brandie!!!
Ally-O
it was super easy to slice when frozen, easier than fresh out of the oven
Made this for my parents and my mom loves it! I substituted with dried cherries. She enjoys it with a black coffee!
This was the best. I made 2 loaves giving one away . Definitely a keeper in my household. Thank you very much.
So happy you enjoyed it! Thanks so much for coming back to leave a review! 🙂
Made this for the first time today and it is fabulous! Didn’t have cranberries, so I heated a cup of spring water until warm, and added a litttle more than a cup of Craisins and soaked overnight. After draining, I had this beautiful cranberry ‘juice’ to which I added 4 packets of True Orange crystals. That was my orange juice for the loaf and icing. Thanks so much!
Can you make a mini loaf with the recipe?
Brandie,
Can you chop the cranberries in a small chopper, instead with a knife? Also, I made this recipe a good while ago & as I don’t normally have buttermilk on hand would it have worked using 2% milk?
Thanks,
Linda
Hi Linda! You sure could use a small chopper for the cranberries. The buttermilk really adds to the moistness. Buttermilk is thick and rich. You could certainly use 2% milk but you lose a bit of that depth of flavor.
This was so good! I used full fat buttermilk – really made it so moist!
Can you use this as small muffins
This is delicious! I will prepare this evening for my partner. Thank you very much
So good! This is certainly worth a celebration!
This would be a delicious Christmas cake.
Cake looks great!
I would like to try the cranberry loaf. I would like to know if you can use dried cranberries for the fresh and if so how much should you use?
Hi Brenda! You sure could. You don’t get the same pretty inside like you do with the fresh ones though. But I would probably use about 1/2 cup (but you could certainly use more!) 🙂
Hi Brandi,
Thanks for the info, I have alot of dried cranberries and will use them in this recipe.
I like your version of the cranberry loaf! Yum ???? Pinned!!
Thanks so much Kelly Lynn!