Cranberry Orange Loaf
This cranberry orange loaf is moist and packed with flavor. It is easy to make and is topped with a delicious orange glaze.
Equipment
Ingredients
- 1½ cups flour
- 1 tsp baking powder
- 1/4 tsp salt
- 6 tbs olive oil
- 3/4 cup granulated sweetener
- 2 eggs
- 1 tsp vanilla extract
- 1/4 cup milk, room temperature
- 2 tsp orange zest
- 1/4 cup orange juice, freshly squeezed
- 1½ cups fresh cranberries, rinsed + patted dry
- 2 tsp flour
Optional Orange Glaze:
- 1 cup powdered sugar
- 1½ tbs orange juice, freshly squeezed
- 1 tsp orange zest, reserved from the orange above
Instructions
- Preheat oven to 350℉. Line an 8x4 inch loaf pan with parchment paper.
- In a medium bowl, whisk together the flour, baking powder and salt and set aside.
- In a large bowl, whisk together the olive oil and sugar until combined. Whisk in the eggs until incorporated. Next whisk in the milk, vanilla, orange zest and orange juice until smooth. Sift in the dry ingredients, in two batches - don't overmix. Toss the cranberries with 2 tsp flour and then fold them into the batter just until incorporated.
- Transfer batter to your loaf pan and bake for 45-50 minutes or until toothpick comes out clean. Let it set in the pan for 10-15 minutes then transfer the loaf to a wire rack to cool completely before glazing.
Orange Glaze:
- In a separate bowl, whisk together powdered sugar, orange juice and zest until smooth.
Notes
- If you don't have fresh cranberries, use 3/4 cups dried cranberries.
- Recipe adapted from NatashasKitchen.com
- Use gluten free one to one flour to make this Gluten Free or oat flour.
- You can use any granulated sweetener here.
- Any neutral oil works here, like avocado oil. You can also use melted butter instead of oil.
- Store leftovers in an airtight container on your counter or fridge, up to 3-4 days.