Cranberry Orange Loaf
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This recipe makes 16 slices servings
The combination of cranberry and orange makes this loaf from food writer Carol Ferguson absolutely delicious.
Ingredients
- 1 orange
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1-1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup chopped fresh cranberries or frozen cranberries
- 1 egg, beaten
- 1/4 cup butter, melted
Preparation
Grate rind from orange. Squeeze juice into liquid measure; add enough water to make 3/4 cup (175 mL). Set aside.
In large bowl, whisk flour, sugar, baking powder, baking soda, salt and orange rind; stir in cranberries. In small bowl, whisk together egg, butter and orange juice; stir into flour mixture just until blended. Spread in greased 9- x 5-inch (2 L) loaf pan.
Bake in centre of 350°F (180°C) oven for 50 to 60 minutes or until cake tester inserted in centre comes out clean. Let cool in pan for 10 minutes; turn out onto rack and let cool completely. Wrap and let stand for 12 hours before slicing. (Make-ahead: Store at room temperature for up to 2 days or overwrap with heavy-duty foil and freeze for up to 2 weeks.)
In large bowl, whisk flour, sugar, baking powder, baking soda, salt and orange rind; stir in cranberries. In small bowl, whisk together egg, butter and orange juice; stir into flour mixture just until blended. Spread in greased 9- x 5-inch (2 L) loaf pan.
Bake in centre of 350°F (180°C) oven for 50 to 60 minutes or until cake tester inserted in centre comes out clean. Let cool in pan for 10 minutes; turn out onto rack and let cool completely. Wrap and let stand for 12 hours before slicing. (Make-ahead: Store at room temperature for up to 2 days or overwrap with heavy-duty foil and freeze for up to 2 weeks.)
Source : Canadian Living Magazine, May 2002
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