Colour Commentary
I dug through my freezer looking for something to accompany oranges in a loaf, and I had a nice “Ah-Ha” moment. It seems obvious now, but the sweetness of oranges is a great companion to the sometimes tart cranberries. Bring them together and you have the best ever Orange Cranberry Loaf. After tasting the first one, I went to it and made fourteen more. (Yes, I had that many bags of frozen cranberries in the freezer) I kept a few out, gave a few to friends and the response was the same all around “Oh My God that’s good.”
Each recipe makes about two loaves
Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon grated orange zest
- 1 1/2 cups fresh cranberries
- 1/4 cup margarine, softened
- 1 cup white sugar
- 1 egg
- 3/4 cup orange juice (I freshly squeezed my oranges because I was zesting so many, but any orange juice will do)
Directions
- Preheat the oven to 350 degrees F. Grease and flour a 9×5 inch loaf pan.
- Whisk together flour, baking powder, baking soda, and salt. Stir in orange zest, cranberries, and pecans. Set aside.
- In a large bowl, cream together margarine, sugar, and egg until smooth. Stir in orange juice. Beat in flour mixture until just moistened. Pour into prepared pan until half-full.
- Bake for 1 hour in the preheated oven, or until the bread springs back when lightly touched. Let stand 10 minutes, then turn out onto a wire rack to cool.
- Enjoy!
