Cranberry Orange Loaf
A delightful and moist loaf that combines the flavors of tart cranberries and zesty orange, perfect for any occasion.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup orange juice
- Zest of 1 orange
- 1 teaspoon vanilla extract
Add-ins
- 1 cup fresh or frozen cranberries, chopped Do not thaw if using frozen.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9-by-5-inch loaf pan and set it aside.
- In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.
- Add the eggs one at a time to the butter mixture, mixing well after each addition.
- Stir in the orange juice, orange zest, and vanilla extract until fully combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing just until you no longer see any dry flour. Be careful not to overmix.
- Fold in the chopped cranberries, ensuring they are evenly distributed in the batter.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Baking
- Bake in the preheated oven for 55 to 65 minutes or until a toothpick inserted in the center comes out clean.
- Allow the loaf to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Notes
For best results, chop cranberries into small pieces for even distribution. If using frozen cranberries, do not thaw them. For variations, consider adding nuts, chocolate chips, or different spices.