Cranberry Orange Pound Cake Mini Loaves (Moist Cream Cheese Pound Cake)
This cranberry orange pound cake is rich, dense, and incredibly moist thanks to cream cheese and simple pantry ingredients. Studded with fresh cranberries and bright orange flavor, it’s an easy festive loaf that bakes beautifully as mini loaves and makes a perfect homemade gift for neighbors, teachers, and friends.
Equipment
Ingredients
Pound Cake
- 1 1/2 c unbleached all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp kosher salt
- 1 c fresh cranberries
- 3 tbs orange zest
- 1/4 c bottled orange juice no pulp
- 1/2 c white chocolate chips
- 1/2 c butter room temperature
- 1 1/2 c granulated sugar
- 1/2 c heavy whipping cream
- 4 oz Philadelphia cream cheese
- 3 eggs
- 1 tsp vanilla extract
Glaze
- 3 tbs butter melted
- 1/3 c powdered sugar
- 1 tbs fresh squeezed orange juice
Instructions
Preheat Oven & Prepare Pans
- Preheat oven to 350°F
- Generously spray vegetable cooking spray into each mini loaf pan
Dry Ingredients
- In a medium sized bowl, combine the dry ingredients: flour, baking powder, and salt. Set aside
Wet Ingredients
- In a separate bowl, whisk eggs, vanilla extract, orange zest, and juice. Set aside
- Using an electric mixer, cream room temperature butter, until smooth
- Add in sugar, heavy cream, and cream cheese, just until incorporated
- Slowly add in the egg mixture to the butter mixture on low speed
Combine Wet to Dry Ingredients & Coat Cranberries
- With the mixer on a low speed, slowly add half of the flour mixture to the wet ingredients
- After half of the dry ingredients have been added to the wet ingredients, toss the fresh cranberries and white chocolate chips into the remaining flour mixture and toss to coat
- Slowly add the rest of the flour, cranberries and chips to the mixer
Bake
- Bake at 350°F for 40-45 minutes or until a toothpick inserted into the center of the cake comes out clean
Glaze
- In a liquid mixing cup, melt the butter
- Stir in the powdered sugar and fresh orange juice into the butter
- Drizzle over the loaves and bread
- While the glaze is still wet, zest an orange over top so the zest dries in the glaze
Notes
This recipe originally is from Eryn Whalen Online. Her recipe makes 1 regular-sized bread loaf (baked for 1 hour at 350°F). I chose to make mine as mini loaves (5 mini loaves per recipe) and baked them for 40-45 minutes at 350°F.
Nutrition
Calories: 939kcalCarbohydrates: 114gProtein: 11gFat: 51gSaturated Fat: 30gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 219mgSodium: 492mgPotassium: 246mgFiber: 2gSugar: 82gVitamin A: 1639IUVitamin C: 16mgCalcium: 135mgIron: 2mg
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