Cranberry Orange Loaf
A delightful loaf combining tart cranberries and zesty oranges, perfect for breakfast or tea.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 cup orange juice (freshly squeezed preferred)
- Zest of 1 orange
Add-ins
- 1 ½ cups fresh or frozen cranberries, chopped
- ½ cup chopped nuts (optional) Try walnuts or pecans.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- In another bowl, cream the softened butter until fluffy. Add the eggs, one at a time, mixing well after each addition.
- Pour in the orange juice and add the orange zest. Mix until combined.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the chopped cranberries and nuts gently with a spatula until evenly distributed.
Baking
- Pour the batter into the prepared loaf pan and spread it evenly.
- Bake in the preheated oven for about 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, allow the loaf to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Notes
For serving, consider garnishing with powdered sugar or a simple glaze with powdered sugar and orange juice. This loaf can be served warm or at room temperature.