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Cranberry Orange Loaf

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A moist and delicious loaf combining tart cranberries and sweet oranges, perfect for breakfast or as a snack year-round.

Ingredients

  • 1½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 tbsp orange zest
  • ½ cup unsalted butter, softened
  • ¾ cup sugar
  • 2 eggs
  • ½ cup orange juice (freshly squeezed preferred)
  • 1 tsp vanilla extract
  • 1 cup fresh or frozen cranberries (chopped if large)
  • Optional: ¼ cup chopped walnuts or pecans
  • Optional glaze: ½ cup powdered sugar mixed with 1–2 tbsp orange juice

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and orange zest; set aside.
  3. In a large bowl, cream the softened butter and sugar together until light and fluffy (2-3 minutes).
  4. Beat in the eggs one at a time, then add the orange juice and vanilla extract, mixing until well combined.
  5. Gradually add the dry ingredients to the wet mixture, stirring just until combined.
  6. Gently fold in cranberries and any nuts until evenly distributed.
  7. Pour the batter into your prepared loaf pan and bake for 45-55 minutes or until a toothpick inserted comes out clean.
  8. Allow to cool in the pan for 10 minutes, then transfer to a wire rack. Drizzle with orange glaze once cooled completely.

Notes

This loaf stays fresh for up to 3 days at room temperature. For longer storage, slice and freeze individual pieces.

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