A delicious, easy and festive cranberry loaf perfect for the holidays! I love this recipe because it is a 2 bowl recipe (wet and dry) no need for the mixer! Adapted from an Everyday Food recipe.
- 1/4 cup of unsalted butter or margarine, melted
- 2 cups all-purpose flour
- 1 cup light brown sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon coarse (kosher) salt
- 1 large egg
- 3/4 cup milk (whatever you have in the fridge – I had 1%)
- 1 packed teaspoon of orange zest (zest from 1 orange)
- 12 oz/340g bag of fresh cranberries
- 6 tablespoons of icing sugar
- 2 teaspoons of freshly squeezed orange juice and any leftover zest (1/4 tsp)
- Preheat the oven to 350 degrees.
- Prepare a 9 x 5 loaf pan by buttering and flouring the pan. Set aside.
- In a large bowl combine flour, brown sugar, baking powder, baking soda, and salt and stir with a whisk.
- In another bowl combine melted butter, egg, milk and orange zest and mix well with the whisk.
- Mix wet ingredients into dry and fold together until fully incorporated (don’t overmix). Fold in the cranberries.
- Transfer batter to loaf pan and bake for 1 hour and 15 minutes to 1 hour and 30 minutes. Test for doneness with a toothpick.
- Remove from oven and let rest for 15 minutes. After 15 minutes turn loaf out from pan and let cool.
- Finish loaf with an orange glaze by mixing the 6 tablespoons of icing sugar with orange juice and zest and drizzling over the loaf.