Cranberry Orange Loaf
A delightful loaf combining zesty oranges with tart cranberries, perfect for breakfast, snacks, or dessert.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups granulated sugar Add more for a sweeter loaf
- 0.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 1 teaspoons orange zest
Wet Ingredients
- 0.5 cups unsalted butter, softened Ensure at room temperature
- 2 large eggs Ensure at room temperature
- 0.5 cups plain yogurt or sour cream Use whichever you prefer
- 1 teaspoons vanilla extract
- 0.25 cups orange juice
Add-ins
- 1 cups fresh or frozen cranberries, halved Do not thaw if using frozen
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a medium bowl, mix together the flour, baking powder, baking soda, salt, and orange zest. Set aside.
- In a large bowl, cream the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the yogurt, vanilla extract, and orange juice until well combined.
- Gradually add the dry mixture to the wet ingredients, mixing just until combined.
- Gently fold in the cranberries.
Baking
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake for 50-60 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.
Notes
For serving, consider spreading with butter or cream cheese, or serve with whipped cream or ice cream. Wrap tightly for storage, keeping it fresh for up to three days or freeze for up to three months.