Since it’s the last week of October, we are having fall time fun!! So what better than to bake with two of my favorite fall time fruits — cranberries and oranges!
This quick bread is dense with fruit and is more cake-like than loaf-like. It’s not overly sweet so the glaze adds a nice sweetness to it. It’s great with afternoon tea, as a snack for lunch or as a dessert. Cranberries and orange are a classic pairing and are absolutely delicious together!
Let’s get started!
Combine sugar, zest/marmalade (we are using marmalade), buttermilk, oranges, juice, eggs and vanilla together.
We are using canned mandarin oranges. If you do not have buttermilk, use sour milk: put 1 tbsp lemon juice or vinegar in 1/2 cup milk and let sit a few minutes.
Stir well. Add 1 cup flour, baking powder, and salt. Stir.
Add remaining flour and cranberries and stir gently. We are using the cranberries left from making cranberry juice. I never throw the cooked fruit away from making juice.
Pour into a greased loaf pan, muffin pan or 8” square pan. Today, we are using an 8” square pan.
Bake at 350F for 20 to 30 minutes or until cooked through – cake tester inserted in centre will come out clean. Remove from oven and let cool 15 minutes before drizzling with glaze.
Remove from pan and let cool. If using an 8” pan, it can cool in the pan. Look at all that fruit!!
This cranberry orange loaf has a lovely orange flavor and the cooked cranberries works so nicely in this “cake.” It’s not overly sweet so the glaze adds a nice sweetness to it. You can easily use dried or fresh cranberries and can omit the glaze if you like.
You could even drizzle with white chocolate if you like. It’s so delicious!
Cranberry Orange Loaf
2 cups flour
1 tsp baking powder
1/2 tsp salt
1 cup sugar
1 tbsp orange zest or 2 tbsp marmalade
1/2 cup buttermilk or sour milk
1/2 cup chopped oranges or applesauce
1/2 cup orange juice
2 eggs
1 tsp vanilla
1-1/2 cups cranberries – can use the cooked cranberries from making Cranberry Juice
Combine sugar, zest/marmalade, milk, oranges/applesauce, juice, eggs and vanilla together. Stir well. Add flour, baking powder, and salt. Add cranberries and stir gently. Pour into a greased loaf pan, muffin pan or 8×8” square pan. Bake at 350F for 20 to 30 minutes or until cooked through. Remove from oven and let cool 15 minutes before drizzling with glaze. Remove from pan and let cool.
Glaze
1 cup icing sugar
3 tbsp orange juice
1 tsp vanilla
Stir altogether. Drizzle over loaf.
enjoy from Our City Homestead to yours