Cranberry Orange Loaf

This will make 1 9 x 5 inch loaf pan or, if you double the recipe, it makes 8 tiny loaf pans which are perfect for gifts or for popping in the freezer. I often buy fresh cranberries when they are in season and keep them in the freezer for when I get a craving for this loaf. We are lucky to live in an area where cranberries are grown. Check out the Yellow Point Cramberry Farm’s website.

2 cups white flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tbsp grated orange zest
1 1/2 cups fresh cranberries
1/2 cup coarsely chopped pecans
1/4 cup butter, softened
3/4 cup white sugar
1 egg
3/4 cup orange juice

Glaze
1/4 cup icing sugar, moistened with 1/2 tsp vanilla and enough orange juice to make it slightly runny.

Preheat oven to 350 degrees. Grease and flour loaf pan. Whisk together dry ingredients and stir in orange zest, cranberries and pecans. In a large bowl, cream butter, sugar and egg until smooth. Sitr in orange juice, then beat in the flour miture until just moistened. Pour into prepared pan(s). Bake for 1 hour (about 45 min for small pans) until knife inserted in centre comes out clean. Brush glaze on top. Let stand for 15 minutes, then remove from pan and cool on wire rack.  This loaf freezes well.

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About joinmefordinner

. . . living in the Cowichan Valley, cooking for my appreciative family and friends, and taking advantage of all this area has to offer including local organic produce, cheese, wine, artisan breads, and fresh-caught seafood.
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