Cranberry Orange Loaf
A delightful treat that combines tangy cranberries with refreshing orange zest, perfect for breakfast, snacks, or dessert.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 tablespoon orange zest
- ½ cup orange juice
- 1 teaspoon vanilla extract
Fruits
- 1 cup fresh cranberries, halved Use fresh for best results
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set this mixture aside.
- In a large bowl, cream the softened butter and sugar together until fluffy and light in color.
- Add the eggs one at a time, beating well after each addition. Mix in the orange zest and vanilla extract until combined.
- Gradually add the dry ingredients to the wet mixture, alternating with the orange juice. Start and end with the flour mixture, mixing until just combined.
- Gently fold in the halved cranberries, being careful not to overmix.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Baking
- Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the loaf from the oven and allow it to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.
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Notes
Enjoy plain, with butter, or drizzled with a simple glaze of powdered sugar and orange juice. Can also be paired with yogurt or cottage cheese for added protein.