Cranberry Orange Loaf
A moist and aromatic loaf that combines the tartness of cranberries with the sweet and citrusy notes of fresh oranges, perfect for any meal or snack.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened Make sure it's at room temperature
- 1 cup fresh cranberries, chopped Fresh cranberries are recommended
- 1 cup orange juice Freshly squeezed preferred
- 2 large eggs At room temperature
- 1 tablespoon orange zest
- 1/2 teaspoon vanilla extract
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 large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
Mixing
- In another bowl, beat the softened butter until creamy. Add the eggs, one at a time, mixing well after each addition.
- Stir in the orange juice, orange zest, and vanilla extract until fully combined.
- Gradually add the wet mixture to the dry ingredients, mixing gently with a spatula until just combined, being careful not to overmix.
- Fold in the chopped fresh cranberries.
Baking
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake the loaf for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
For a richer flavor, consider adding nuts or chocolate chips to the batter or a glaze made from powdered sugar and orange juice.