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Copycat Starbuck’s Cranberry Loaf

Homemade Copycat 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 throughout the year. I also like to recreate them at home because, well, they just taste better when you make a whole loaf. And it’s fresh too!

Starbuck's Cranberry Orange Loaf recipe, sliced on a platter

I have made their Lemon Loaf and their Gingerbread Loaf. This Copycat Starbuck’s Cranberry Loaf and the Gingerbread Loaf with Cream Cheese Frosting are seasonal so it’s nice to be able to make and eat them whenever I want!

SWEET, MOIST AND DELICIOUS!

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. Combine all that with the smidgen of cinnamon and you get a seriously delicious sweet loaf cake that is perfect with a cup of coffee in the colder fall and winter months!

Copycat Starbuck's Cranberry Loaf recipe from The Country Cook

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

  • orange juice
  • orange zest
  • buttermilk
  • salted butter
  • egg
  • all-purpose flour
  • sugar
  • cinnamon
  • baking powder
  • baking soda
  • fresh or frozen cranberries
  • walnuts or pecans
all purpose flour, butter, cranberries, pecans, orange zest, orange juice, baking soda, buttermilk, cinnamon

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.

melted butter, buttermilk, egg, orange juice, orange zest in a large bowl

In a large bowl, whisk together flour, sugar, cinnamon, baking powder and baking soda.

all purpose flour, baking soda, sugar, cinnamon in a bowl

Stir liquid ingredients into dry with until combined.

gently stir dry ingredients in with wet ingredients

Gently stir in cranberries and nuts (if using.) Do not overmix.

sliced cranberries and chopped pecans added to cranberry bread batter

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.

cranberry loaf bread batter poured into a glass baking dish

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.

powdered sugar, orange zest and orange juice

Spread icing onto cooled bread.

Cranberry Loaf Cake with Orange Glaze

Slice and serve!

Cranberry Orange Loaf Cake recipe

Cook’s Note: If you’re using frozen cranberries, be sure to chop them while they’re still frozen. Using a sharp knife to chop cranberries is important because they are thick-skinned and like to roll around on you when you chop them.

Starbuck's Cranberry Orange Loaf recipe, sliced on a platter

CRAVING MORE? GIVE THESE RECIPES A TRY!

Copycat Starbuck's Cranberry Loaf recipe

Copycat Starbuck’s Cranberry Loaf (+Video)

Copycat Starbuck's Cranberry Loaf is a sweet, moist loaf cake that has a touch of citrus and a delicious, creamy icing on top!
5 from 11 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 8

Ingredients

For the loaf:

  • cup orange juice
  • 2 teaspoons grated orange zest
  • cup buttermilk
  • 6 tablespoons salted butter melted
  • 1 large egg
  • 2 cups all-purpose flour
  • 1 cup (plus 2 tablespoons) sugar
  • 1 teaspoon 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:

Instructions

For the 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!

Video

Notes

  • If you’re using frozen cranberries, be sure to chop them while they’re still frozen. Using a sharp knife to chop cranberries is important because they are thick-skinned and like to roll around on you when you chop them.
Course: Dessert
Cuisine: American

Nutrition

Calories: 424kcal | Carbohydrates: 69g | Protein: 5g | Fat: 14g | Sodium: 140mg | Fiber: 2g | Sugar: 42g

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.

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Recipe adapted from Cook’s Illustrated

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17 Comments

  1. 5 stars
    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!

  2. 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

  3. 5 stars
    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?

      1. Hi Brandi,
        Thanks for the info, I have alot of dried cranberries and will use them in this recipe.