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Cranberry Orange Loaves

September 9, 2011

Cranberry Orange Loaves

Cranberry Orange Loaves

I really hate to break this news to you guys but someone has to.  Fall is just around the corner.  I had a look at the forecast and although it is going to be sunny it sure isn’t going to be blistering hot.  Now, for me, this is perfect.  I love fall.  I look forward to the leaves changing color and the air getting crisper and cooler.  Fall also brings along with it the need for sweaters and layers of clothing which is another plus because that means that we can all hide those few extra pounds under a warm fuzzy sweater.   I love summer but I can only eat so many salads, you know?!  Fall means comfort foods, hot soups, stews, mashed potatoes, and cranberries.  I don’t know if I have mentioned this before but I am telling you now, I love cranberries.  They are one of my all time favorite fruits.  They are lovely in loaves, cheesecakes, muffins and bars.

Cranberries are not only tasty they are really beneficial to our health.  Cranberries are loaded with vitamin C and they help improve our bodies circulatory systems and they help with urinary tract infections.  If you are looking for more ways to incorporate cranberries into your diet you definitely have to try this cranberry orange loaf.  This loaf is moist and delicious.  The tartness of the cranberries really pairs well with the sweetness of the orange.  This loaf goes perfectly with a hot cup of tea on a cool fall day.

Cranberry Orange Loaf


2 cups all-purpose flour

1 cup sugar plus 1 tablespoon (for sprinkling)

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

3/4 cup plus 2 tablespoons freshly squeezed orange juice

1 large egg, at room temperature

1 tablespoon grated orange zest

2 tablespoons butter, melted

1 cup whole cranberries, coarsely chopped

To Prepare the loaf

Preheat oven to 350 F.

Grease and flour a 9 x 5 x 3-inch loaf pan.

In a medium-size bowl, combine the flour, the sugar, the baking powder, and the baking soda.  Set aside.

In a large bowl, mix the orange juice, the egg, the zest and the butter.  Add the dry ingredients and mix well.  Add the cranberries and combine.

Pour the batter into the prepared pan.  Sprinkle the top with the reserved tablespoon of sugar.  Add a few cranberries on top for decoration if desired.  Bake for about 1 hour or until a toothpick inserted into the center of the loaf comes out clean.  Allow to cool for 20 minutes before serving.

Makes 1 loaf

From The Complete Magnolia Bakery Cookbook

Cranberry Orange Loaves

Cranberry Orange Loaves

Another variation to this loaf is Cranberry Lemon Loaf, simply substitute the orange juice and zest for lemon.  Another variation to this wonderful loaf is Maple Pecan Cranberry Cornmeal Bread.  If loaves aren’t your thing you might also enjoy Cranberry Upside-Down Muffins or Lemon Cranberry Scones.

From our kitchen to yours,
Sydney Jones

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