Moist, flavorful, and loaded with fresh cranberries, this Cranberry Orange Loaf is the perfect option for breakfast, dessert, or an afternoon snack!
Ingredients :
1 orange
½ cup butter
¾ cup granulated sugar
2 eggs room temperature
½ cup light cream or milk
1 ½ cups all-purpose flour + 1 tablespoon for dusting cranberries
1 teaspoon baking powder
½ teaspoon salt
1 ¼ cup cranberries
2 tablespoons powdered sugar
2 tablespoons milk
Directions :
Preheat oven to 350°F. Grease & flour a 8x4 pan.
Zest the orange and juice it to get 1 tablespoon juice. Set each aside.
Cream sugar & butter, add in eggs and cream. Stir in 1 tablespoon orange juice.
In a bowl, combine flour, baking powder, salt, and orange zest.
Add dry mixture to butter mixture and stir just until combined, do not over mix.
Set aside 2 tablespoons of cranberries for topping the bread.
Toss remaining cranberries with 1 tablespoon flour. Remove any excess flour and fold them into the batter. Pour into the prepared pan. Top with reserved cranberries.
Bake 50-55 minutes or until a toothpick comes out clean. Remove from pan and place on a cooling rack.
Stir together powdered sugar and milk until smooth. Poke holes all over the loaf (I used a chopstick) and pour glaze over the loaf. Cool completely.
