Description
A delicious and moist loaf that combines the tartness of cranberries with the zesty brightness of oranges, perfect for breakfast, snacks, or dessert.
Ingredients
Scale
- 250 g (2 cups) all-purpose flour
- 200 g (1 cup) granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- Zest of 1 large orange (about 1 tbsp)
- 120 g (1/2 cup) unsalted butter, softened
- 2 large eggs (approx. 100 g)
- 120 ml (1/2 cup) orange juice, freshly squeezed
- 120 g (1 cup) fresh or frozen cranberries
- 1 tsp vanilla extract
- 50 g (1/2 cup) sliced almonds
- 2 tbsp granulated sugar
- 1 tbsp unsalted butter, melted
Instructions
- Gather all your ingredients on the counter and measure them out.
- In a separate bowl, beat the softened butter with the eggs until smooth, then add orange juice and vanilla extract.
- In another bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and orange zest.
- Gradually add the wet mixture to the dry ingredients and stir gently until just combined.
- Fold in the cranberries carefully.
- Pour the batter into a greased loaf pan and prepare the almond crunch topping by mixing sliced almonds, sugar, and melted butter.
- Sprinkle the topping over the batter and bake in a preheated oven for 50 to 60 minutes.
- Let the loaf cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing and serving.
Notes
- Fresh cranberries are preferred, but frozen cranberries can be used without thawing.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Consider adding nuts or chocolate chips for extra flavor and texture.
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg
Keywords: Cranberry Orange Loaf, Baking, Dessert, Breakfast, Snack