Cranberry Orange Loaf
Recipe by Nicole Thom-Arens
Serves 12
Some flavors are just right for the holidays but other holiday flavors—like orange and cranberry—can extend beyond the holidays and throughout the winter. This cranberry orange loaf is light and just right for cold, snowy mornings.
Ingredients:
1/2 cup + 2 tablespoons granulated sugarZest of 1 orange2 eggs1/4 cup unsalted butter1 cup buttermilk1 teaspoon vanilla bean paste3/4 teaspoon kosher salt (Reduce to 1/2 teaspoon if not using Diamond.)1/2 teaspoon baking soda1 1/2 teaspoons baking powder1 cup whole wheat flour1 cup all-purpose flour1 cup whole cranberries (fresh)
Instructions:
1. Preheat oven to 350 degrees.2. Grease a 9x5 loaf pan. 3. Melt 1/4 cup unsalted butter over medium-low heat on the stovetop. Set aside.4. Rinse and dry the cranberries.5. Toss the cranberries in a bit of flour. Set aside.6. Add the sugar to a medium-sized mixing bowl. Zest the orange into the mixing bowl. With clean hands, rub the zest into the sugar. 7. Add the eggs to the sugar and zest mixture. Whisk to combine. 8. Add the buttermilk. Whisk to combine.9. Whisk in the melted, cooled, butter. 10. Add the vanilla bean paste. Whisk to combine. 11. Add the salt, baking soda, and baking powder. Whisk to combine. 12. Add the flours. Whisk until just combined. 13. Fold in the flour-coated cranberries. 14. Add the batter to the greased loaf pan. 15. Bake at 350 degrees for 45 to 50 minutes or until the loaf is golden brown and a toothpick inserted into the center comes out clean. 16. When the loaf is baked, remove from the oven. Loosen the sides of the loaf by running a paring knife along the inside of the tin. Carefully transfer the loaf to a cooling rack. Cool for at least 30 minutes before slicing. 17. Store leftovers in an airtight container in the fridge for 3 to 5 days.
Ingredients:
1/2 cup + 2 tablespoons granulated sugarZest of 1 orange2 eggs1/4 cup unsalted butter1 cup buttermilk1 teaspoon vanilla bean paste3/4 teaspoon kosher salt (Reduce to 1/2 teaspoon if not using Diamond.)1/2 teaspoon baking soda1 1/2 teaspoons baking powder1 cup whole wheat flour1 cup all-purpose flour1 cup whole cranberries (fresh)
Instructions:
1. Preheat oven to 350 degrees.2. Grease a 9x5 loaf pan. 3. Melt 1/4 cup unsalted butter over medium-low heat on the stovetop. Set aside.4. Rinse and dry the cranberries.5. Toss the cranberries in a bit of flour. Set aside.6. Add the sugar to a medium-sized mixing bowl. Zest the orange into the mixing bowl. With clean hands, rub the zest into the sugar. 7. Add the eggs to the sugar and zest mixture. Whisk to combine. 8. Add the buttermilk. Whisk to combine.9. Whisk in the melted, cooled, butter. 10. Add the vanilla bean paste. Whisk to combine. 11. Add the salt, baking soda, and baking powder. Whisk to combine. 12. Add the flours. Whisk until just combined. 13. Fold in the flour-coated cranberries. 14. Add the batter to the greased loaf pan. 15. Bake at 350 degrees for 45 to 50 minutes or until the loaf is golden brown and a toothpick inserted into the center comes out clean. 16. When the loaf is baked, remove from the oven. Loosen the sides of the loaf by running a paring knife along the inside of the tin. Carefully transfer the loaf to a cooling rack. Cool for at least 30 minutes before slicing. 17. Store leftovers in an airtight container in the fridge for 3 to 5 days.