Autumn
Cranberry Orange Loaf
A bright, sturdy loaf with tart cranberries and orange zest, built for late fall baking and lunchbox slices.
- Prep
- 20 min
- Cook
- 1 hr
- Total
- 1 hr 20 min
- Yield
- One 9 by 5 inch loaf
- Category
- Baking
- Source
- The Home Almanac kitchen
Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup cranberries, halved if large
- 1 tbsp orange zest
- 2 eggs
- 1/2 cup orange juice
- 1/2 cup plain yogurt
- 1/3 cup vegetable oil
- 1 tsp vanilla
Steps
- Heat the oven to 175 C (350 F) and grease a 9 by 5 inch loaf pan.
- Whisk the flour, sugar, baking powder, baking soda, and salt in a large bowl.
- Stir in the cranberries and orange zest so the berries are coated with flour.
- Whisk the eggs, orange juice, yogurt, oil, and vanilla in a second bowl.
- Fold the wet ingredients into the dry ingredients just until combined.
- Bake 55 to 65 minutes, until a skewer comes out clean. Cool in the pan 10 minutes, then turn out onto a rack.
Notes
Fresh or frozen cranberries both work. If using frozen, do not thaw them first.
Pairing Serve with tea and a little butter.
Start with the harvest
This recipe is tied to cranberries. Browse farmers markets in Ontario.
Tools
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- 9 by 5 inch loaf pan
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