Description
This moist and tender loaf is bursting with fresh cranberries and zesty orange flavor. Perfect for breakfast, brunch, or a sweet treat with your coffee.
Ingredients
Units
Scale
For the Loaf:
- 1 3/4 cups (220 g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (115 g) unsalted butter (softened)
- 1 cup (200 g) granulated sugar
- 2 large eggs
- 1/2 cup (120 ml) orange juice (freshly squeezed preferred)
- 1 tbsp orange zest (about 1 large orange)
- 1/2 cup (120 ml) buttermilk (or milk with 1/2 tbsp vinegar)
- 1 1/2 cups (150 g) fresh or frozen cranberries
For the Glaze (Optional):
- 1/2 cup (60 g) powdered sugar
- 1–2 tbsp orange juice
Instructions
Prepare the Loaf:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
- Mix the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream the Butter and Sugar:
- In a large mixing bowl, beat the softened butter and sugar together until light and fluffy.
- Add Wet Ingredients:
- Beat in the eggs, one at a time, followed by the orange juice and orange zest. Mix until smooth.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Fold in the Cranberries:
- Gently fold the cranberries into the batter.
Bake the Loaf:
- Pour and Bake:
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool:
- Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Add the Glaze (Optional):
- Prepare the Glaze:
- In a small bowl, whisk together the powdered sugar and orange juice until smooth.
- Drizzle and Serve:
- Drizzle the glaze over the cooled loaf. Slice and enjoy!
Notes
- For extra texture, add 1/2 cup chopped nuts (like pecans or walnuts) to the batter.
- If using frozen cranberries, do not thaw them before folding into the batter.
- The loaf can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.