Cranberry and Orange Bread
Not completely seasonal, but completely delicious, for sure!
2 c (285 g) flour
1 tsp baking powder
1 tsp salt
1/2 tsp baking soda
Orange zest, from one orange
Orange juice, from one orange
3/4 c (150 g) sugar
1/4 c (60 g) butter, room temp
1 egg, room temp
1 tsp vanilla
1 c (235 ml) chopped dried cranberries
Preheat the oven to 350F 175C and grease an 8 1/2" x 4 1/2" loaf pan.
In a small bowl, combine the flour, baking powder, salt and baking soda. Set aside.
Zest the orange and place the zest in a large bowl. Juice the orange into a small separate bowl and set aside.
Place the sugar into the bowl with the orange zest and rub between your fingers until aromatic and well combined. Add the butter and beat on medium speed until light and fluffy, about two minutes. Add the egg and vanilla, and beat until lightened, being sure to scrape the bowl.
Add half of the flour mixture, mix until just combined, then add half of the orange juice and mix just until incorporated. Repeat with remaining flour and orange juice. Check that the dried cranberries are not in clumps, then fold them in.
Pour the batter into your prepared pan and bake for 30-40 minutes until a toothpick inserted in the center comes out clean. Cool for ten minutes on a wire rack then remove from pan and allow to cool to room temperature.