Cranberry Orange Loaf
A delightful loaf combining tart cranberries and zesty orange flavors, perfect for breakfast, snacks, or dessert.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup orange juice Freshly squeezed preferred
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- 2 large eggs
Add-ins
- 1 cup fresh or frozen cranberries, halved Do not thaw if using frozen cranberries
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a loaf pan with butter or line it with parchment paper.
- In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the orange juice, orange zest, and vanilla extract.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined.
- Gently fold in the cranberries, making sure they are evenly distributed without over-mixing.
Baking
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into 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.
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Notes
For serving, consider spreading warm butter on slices, or pairing with cream cheese or a light glaze made from powdered sugar and orange juice.