About the Recipe
Bursting with the vibrant hues of cranberries and the zesty essence of fresh oranges, this loaf is a perfect balance of sweet and tart, creating a mouthwatering treat that's sure to captivate your senses.
Imagine the aroma of citrusy oranges filling your kitchen, eagerly anticipating the creation of a moist and tender loaf. The combination of the soft, buttery crumb and the burst of tartness from frozen cranberries makes each bite a harmonious blend of contrasting yet complementary tastes.
This recipe seamlessly combines pantry staples with the seasonal goodness of cranberries, resulting in a loaf that's both simple to prepare and impressive to present. The batter, enriched with the zing of orange zest and juice, creates a sensory experience that begins with the first whiff of baking and culminates in the satisfaction of a perfectly baked slice.
Whether you're an experienced baker or a novice in the kitchen, let me guide you through the process, step-by-step to ensuring a flawless outcome. The optional glaze, with its sugary sweetness and additional citrus kick, adds a finishing touch that elevates this loaf to a delectable dessert or a delightful breakfast companion.
Ingredients
Loaf:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
Zest of 2 oranges
1/4 cup fresh orange juice
1/2 cup plain yogurt
1 teaspoon vanilla extract
1 1/2 cups frozen cranberries
Glaze: (optional)
1 cup powdered sugar
2-3 tablespoons fresh orange juice
Preparation
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this dry mixture aside.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the eggs one at a time, followed by the orange zest, orange juice, yogurt, and vanilla extract.
Gradually add the dry mixture to the wet mixture, mixing until just combined. Do not overmix.
Gently fold in the frozen cranberries. They will release their juices as they bake, creating a beautiful marbled effect.
Pour the batter into the greased loaf pan and spread it out evenly.
Bake in the preheated oven for about 50-60 minutes, or until a toothpick or cake tester inserted into the center comes out clean.
Allow the loaf to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
If desired, prepare the glaze by whisking together the powdered sugar and fresh orange juice until you reach your desired consistency. Drizzle the glaze over the cooled cranberry orange loaf.
Once the glaze has set, slice and enjoy!
If you love cranberries and like the sweet tangy flavor of this loaf, you should check out this recipe for Persimmon Cranberry Sauce. Your taste buds wil thank you!