Cranberry Loaf Recipe
Ingredients:
– 2 cups (250 g) all-purpose flour
– 1 cup (200 g) granulated sugar
– 1 1/2 teaspoons baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1/2 cup (120 ml) orange juice
– 1/4 cup (60 ml) milk
– 1/2 cup (115 g) unsalted butter, melted and cooled
– 1 large egg
– 1 teaspoon vanilla extract
– 1 tablespoon orange zest (from 1 orange)
– 1 1/2 cups (150 g) fresh or frozen cranberries, coarsely chopped
Instructions:
1. **Preheat Oven and Prepare Pan:**
– Preheat your oven to 350°F (175°C). Grease a 9×5-inch (23×13 cm) loaf pan or line it with parchment paper.
2. **Mix Dry Ingredients:**
– In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. **Combine Wet Ingredients:**
– In a separate bowl, whisk together the orange juice, milk, melted butter, egg, vanilla extract, and orange zest until well combined.
4. **Make the Batter:**
– Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; the batter will be thick.
– Gently fold in the chopped cranberries.
5. **Bake the Loaf:**
– Pour the batter into the prepared loaf pan, spreading it evenly.
– Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
6. **Cool and Serve:**
– Let the loaf cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Tips:
– **Cranberries:** You can use fresh or frozen cranberries. If using frozen, there’s no need to thaw them before adding them to the batter.
– **Glaze Option:** For extra sweetness, drizzle the cooled loaf with a simple orange glaze made by mixing powdered sugar with a bit of orange juice.
Enjoy!
This **Cranberry Loaf** is tender, moist, and packed with tart cranberries and a burst of citrus flavor. It’s perfect for enjoying with coffee or tea and makes a great gift during the holiday season!