Description
A delicious and moist cranberry orange loaf perfect for any occasion.
Ingredients
Scale
- 1 cup (120g) fresh cranberries, rinsed
- 1 cup (200g) sugar
- 1/2 cup (113g) unsalted butter, softened
- 1/4 cup (60ml) orange juice
- 1 tablespoon (6g) grated orange zest
- 2 large eggs
- 1 1/2 cups (180g) all-purpose flour
- 11/2 teaspoon (4g) baking powder
- 1/21/2 teaspoon (2g) baking soda
- 1/41/2 teaspoon (1g) salt
- 1/2 cup (60g) chopped walnuts (optional)
Instructions
- Mix Ingredients Together: Start by whisking together the flour, baking powder, baking soda, and salt in a mixing bowl until well combined. You will want to feel the mixture is even and airy. This step is crucial for the loaf rising properly. Watch out for clumps; they could lead to an uneven loaf.
- Add Cranberries & Oranges: Gently fold in the fresh cranberries and grated orange zest until they are evenly distributed throughout the batter. You will start to smell that sweet-tart aroma. Tossing the cranberries in flour beforehand helps keep them from sinking. Be cautious not to overmix here; you want a tender loaf, not a tough one.
- Prepare the Loaf Pan: Grease your loaf pan well to prevent sticking. This will also help the loaf rise evenly. Use non-stick spray or butter for the best results. Avoid skipping this step, as a stuck loaf can be a real letdown.
- Pour & Smooth Batter: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. It should look even and fluffy, ensuring it bakes consistently all around. Do not worry if it is thick; just spread it out gently without overdoing it.
- Bake & Check Doneness: Pop the loaf into the oven and bake until it is golden brown, taking about an hour. You will know it is ready when the kitchen smells amazing, and a toothpick comes out clean. It is easy to overbake out of worry, but check it a bit early to stay moist.
- Cool Before Slicing: Let the loaf cool in the pan for a few minutes, then transfer it to a wire rack. You will want it to cool enough to handle before slicing. This step helps the loaf maintain its shape, so resist the urge to cut too soon, as it may crumble.
Notes
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- If you find the loaf turns out dry, checking for doneness a few minutes early can help retain moisture. When mixing in cranberries, tossing them in a little flour beforehand can prevent them from sinking to the bottom. For a loaf that rises nicely, ensuring your baking powder and soda are fresh is key to achieving optimal lift. If you want the best flavor, using fresh cranberries rather than dried makes a noticeable difference in taste. When slicing the loaf, letting it cool completely will help maintain its shape for better presentation.
- Reheat slices in a toaster or microwave until warmed through, serving immediately.
- Serve slices with cream cheese or butter spread. Pair with a cup of tea or coffee for breakfast. Garnish with candied orange peel for a festive look.
- Add blueberries along with cranberries for a mixed berry loaf. Incorporate a glaze made from powdered sugar and orange juice on top. Swap walnuts for pecans to vary the nutty flavor.
- Use fresh cranberries for the best flavor. If you need a gluten-free option, substitute with gluten-free all-purpose flour.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg