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Cranberry Orange Loaf

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This moist and tender loaf is bursting with fresh cranberries and zesty orange flavor. Perfect for breakfast, brunch, or a sweet treat with your coffee.

Ingredients

Scale

For the Loaf:

  • 1 3/4 cups (220 g) all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup (115 g) unsalted butter (softened)
  • 1 cup (200 g) granulated sugar
  • 2 large eggs
  • 1/2 cup (120 ml) orange juice (freshly squeezed preferred)
  • 1 tbsp orange zest (about 1 large orange)
  • 1/2 cup (120 ml) buttermilk (or milk with 1/2 tbsp vinegar)
  • 1 1/2 cups (150 g) fresh or frozen cranberries

For the Glaze (Optional):

  • 1/2 cup (60 g) powdered sugar
  • 1–2 tbsp orange juice

Instructions

Prepare the Loaf:

  1. Preheat the Oven:
    • Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
  2. Mix the Dry Ingredients:
    • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. Cream the Butter and Sugar:
    • In a large mixing bowl, beat the softened butter and sugar together until light and fluffy.
  4. Add Wet Ingredients:
    • Beat in the eggs, one at a time, followed by the orange juice and orange zest. Mix until smooth.
  5. Combine Wet and Dry Ingredients:
    • Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
  6. Fold in the Cranberries:
    • Gently fold the cranberries into the batter.

Bake the Loaf:

  1. Pour and Bake:
    • Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  2. Cool:
    • Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Add the Glaze (Optional):

  1. Prepare the Glaze:
    • In a small bowl, whisk together the powdered sugar and orange juice until smooth.
  2. Drizzle and Serve:
    • Drizzle the glaze over the cooled loaf. Slice and enjoy!

Notes

  • For extra texture, add 1/2 cup chopped nuts (like pecans or walnuts) to the batter.
  • If using frozen cranberries, do not thaw them before folding into the batter.
  • The loaf can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Find it online: https://ukfinda.com/cranberry-orange-loaf/