A Perfectly Moist and Flavorful Treat!
If you’re searching for a delicious and eggless loaf cake that’s bursting with flavor, this Cranberry Orange and Pumpkin Seed Loaf Cake is the perfect choice! Packed with the tanginess of fresh oranges, the sweetness of dried cranberries, and the crunch of pumpkin seeds, this loaf cake is a wholesome delight, ideal for any time of day.
Whether you’re enjoying it with a warm cup of tea or serving it as a dessert, this cake is a winner for both kids and adults. Plus, it’s entirely eggless, making it suitable for those with dietary restrictions or preferences.
Why You’ll Love This Recipe
- Eggless & Dairy-Free Options: Perfect for those with allergies or following a vegan lifestyle.
- Loaded with Nutrients: Cranberries are rich in antioxidants, and pumpkin seeds provide essential minerals and healthy fats.
- Festive Flavor: The combination of orange zest and cranberries makes this cake perfect for any celebration, especially during the fall or winter holidays.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup dried cranberries (soaked in warm water for 10 minutes)
- 1/4 cup pumpkin seeds
- 1/2 cup freshly squeezed orange juice
- Zest of 1 orange
- 1/2 cup sugar (adjust to taste)
- 1/4 cup oil (or melted coconut oil for a vegan option)
- 1/2 cup yogurt (or non-dairy yogurt for a vegan option)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp vanilla extract
Instructions
1. Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
2. Mix the Dry Ingredients
In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Prepare the Wet Ingredients
In another large bowl, mix together the sugar, yogurt, orange juice, orange zest, vanilla extract, and oil. Whisk until smooth and well-combined.
4. Combine Wet & Dry Ingredients
Slowly fold the dry ingredients into the wet ingredients. Mix gently until everything is incorporated. Be careful not to overmix.
5. Add Cranberries & Pumpkin Seeds
Drain the soaked cranberries and fold them along with the pumpkin seeds into the batter.
6. Bake the Loaf
Pour the batter into the prepared loaf pan and smooth the top. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and Serve
Once baked, remove from the oven and allow the loaf to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Pro Tips for the Best Loaf Cake:
- Soak the Cranberries: This ensures they stay plump and juicy during baking.
- Add a Citrus Glaze: Drizzle a simple orange glaze (powdered sugar mixed with orange juice) over the cooled loaf for extra flavor and presentation.
- Customization: Feel free to add chopped nuts, like walnuts or almonds, for extra texture.
This Cranberry Orange and Pumpkin Seed Loaf Cake (Eggless) is a perfect treat that brings together festive flavors and wholesome ingredients. Share this recipe with your friends and family and spread the joy of baking!
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