Side Pannel
Cranberry Orange Loaf Recipe
Cranberry Orange Loaf Recipe
- Recipe Submitted by maryjosh on 08/16/2018
Ingredients List
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- Zest of 1 medium-sized orange
- 2 large eggs
- 1/2 cup milk
- 1/2 cup unsalted butter, melted
- 1 cup fresh cranberries
- OPTIONAL STREUSEL TOPPING
- 1/2 cup dark brown sugar, packed
- 6 tbsp all-purpose flour
- 4 tbsp unsalted butter, cold
Directions
Preheat oven to 350 degrees Fahrenheit. Line a 9x5-inch loaf pan with parchment paper, with a 2-inch overhang on either side. Lightly grease the parchment paper and exposed pan. Set aside.
In a large bowl, whisk together flour, sugar, baking powder, salt, and orange zest. Make a well in the center of the mixture.
In a medium bowl, beat together eggs, milk, and melted butter.
Gently pour the egg mixture into the well of the dry ingredients and whisk together until just combined. The mixture may be a little lumpy - it's ok. Gently fold in the cranberries with a spatula and try not to break any as they'll dye your batter pink :)
Pour batter into prepared pan, spread evenly.
If you choose to add the streusel topping, combine brown sugar and flour together in a small bowl, then using a pastry cutter, cut the butter into the brown sugar and flour until mixture resembles coarse crumbs. Sprinkle the streusel mixture on top of the batter.
Bake for 65 to 70 minutes, or until toothpick inserted in the middle comes out clean. If bread is browning too quickly, cover with foil for the last 15-20 minutes of baking.
Cool in pan on a wire rack for 10 minutes then pulling up on the parchment paper overhang, carefully pull out the bread from the pan and let cool completely on the wire rack.
Slice and serve.
Wrap tightly in saran wrap or store in an airtight container for up to 5 days.
In a large bowl, whisk together flour, sugar, baking powder, salt, and orange zest. Make a well in the center of the mixture.
In a medium bowl, beat together eggs, milk, and melted butter.
Gently pour the egg mixture into the well of the dry ingredients and whisk together until just combined. The mixture may be a little lumpy - it's ok. Gently fold in the cranberries with a spatula and try not to break any as they'll dye your batter pink :)
Pour batter into prepared pan, spread evenly.
If you choose to add the streusel topping, combine brown sugar and flour together in a small bowl, then using a pastry cutter, cut the butter into the brown sugar and flour until mixture resembles coarse crumbs. Sprinkle the streusel mixture on top of the batter.
Bake for 65 to 70 minutes, or until toothpick inserted in the middle comes out clean. If bread is browning too quickly, cover with foil for the last 15-20 minutes of baking.
Cool in pan on a wire rack for 10 minutes then pulling up on the parchment paper overhang, carefully pull out the bread from the pan and let cool completely on the wire rack.
Slice and serve.
Wrap tightly in saran wrap or store in an airtight container for up to 5 days.
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