Cranberry Orange Loaf 

 

Cranberry Orange Loaf

Ingredients:

For the Loaf:

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon pure vanilla extract

1/2 cup freshly squeezed orange juice

Zest of 1 orange

1 3/4 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup fresh or frozen cranberries (do not thaw if frozen)

For the Glaze:

1 cup powdered sugar

2–3 tablespoons freshly squeezed orange juice

Optional Topping:

Fresh cranberries

Orange slices or zest

Instructions:

Preheat the oven:

Preheat your oven to 350°F (175°C) . Grease and flour a 9x5-inch loaf pan .

Cream the butter and sugar:

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy . This should take about 2-3 minutes.

Add the eggs and vanilla:

Beat in the eggs, one at a time, followed by the vanilla extract .

Incorporate the orange juice and zest:

Add the freshly squeezed orange juice and orange zest to the batter and mix until well combined .

Mix the dry ingredients:

In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt .

Combine wet and dry ingredients:

Gradually add the dry ingredients to the wet mixture, mixing until just combined .

Fold in the cranberries:

Gently fold in the fresh or frozen cranberries, being careful not to crush them .

Bake the loaf:

Pour the batter into the prepared loaf pan and spread it out evenly. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean .

Cool the loaf:

Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely .

Prepare the glaze:

In a small bowl, whisk together the powdered sugar and freshly squeezed orange juice until smooth . Adjust the consistency by adding more juice if needed.

Glaze the loaf:

Drizzle the orange glaze over the cooled loaf, allowing it to soak into the top .