Description
This cranberry orange loaf is moist, bursting with citrus and tart berries, and makes a cozy seasonal treat or breakfast option.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon grated orange zest
- 1 1/2 cups fresh cranberries
- 1/2 cup chopped pecans
- 1/4 cup unsalted butter, softened
- 1 cup white sugar
- 1 large egg
- 3/4 cup orange juice
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease and flour a 9×5-inch loaf pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Stir in the orange zest, cranberries, and pecans until evenly coated.
- In a separate bowl, beat the softened butter, sugar, and egg until the mixture is smooth. Add in the orange juice and mix to combine.
- Gradually add the dry ingredients to the wet mixture, stirring just until blended. Don’t overmix.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake in the preheated oven for about 60 minutes, or until the top springs back when gently pressed.
- Let the loaf rest in the pan for 10 minutes before removing. Transfer to a wire rack to cool completely.
- Once fully cooled, wrap the loaf in plastic wrap to keep it moist and fresh.
Notes
- Don’t overmix the batter to keep the loaf soft and tender.
- Coating the cranberries in flour helps prevent them from sinking during baking.
- The loaf slices best after it’s completely cooled and rested for several hours.
- Prep Time: 20 mins
- Cook Time: 1 hr
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 234
- Sugar: 20g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 3g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 27mg