While everyone else is salivating over pumpkin everything, this week I turned my attention to the other fall recipe staple: cranberries.
I know not everyone likes cranberries. I always make a dish of homemade cranberry sauce for Thanksgiving, and I’m the only one who eats it. I don’t know if it’s because they don’t like the taste of cranberries, or because it doesn’t jiggle & keep the shape of the can…
Whatever. More for me.
Anyways, I saw this bread/cake on Twitter the other night and the next morning I stopped by the grocery store for a bag of fresh cranberries. It smelled amazing while it baked, and tasted even better. This loaf was moist, sweet, tart & absolutely delicious!
Cranberry Orange Loaf
(Recipe slightly adapted from this one.)
- 2 C. of all-purpose flour
- 3/4 C. of white sugar
- 2 t. baking powder
- 1/2 t. salt
- Zest of 1 orange
- 2 large eggs
- 1/2 C. milk
- 1/2 C. unsalted butter, melted
- 1 C. fresh cranberries
- Preheat oven to 350 degrees . Line a x5 inch pan with parchment paper, with an overhang on each side. Lightly grease the pan (including the parchment paper). Set aside.
- In a large bowl, whisk together flour, sugar, baking powder, salt, and orange zest.
- In a medium bowl, beat together eggs, milk, and melted butter.
- Gently combine the egg mixture the dry ingredients and whisk together until just combined. The mixture will be lumpy.
- Carefully fold in the cranberries.
- Pour batter into prepared pan, spread evenly.
- Bake for 70 minutes, or until toothpick inserted in the middle comes out clean. Check on the loaf at about 50 minutes. If it’s getting too dark, cover with foil for the remaining time.
- Cool in pan on a wire rack for 10 minutes then carefully pull out the bread from the pan using the parchment overhang. Let cool completely on the wire rack.
- Slice into 12 slices & serve.
- Store in an airtight container for up to 5 days.