Lately I’ve been on a sweet kick and I feel like I need to bring it down a bit. I still enjoy a slice of something or a cookie with a cup of tea or coffee but I have been wanting something more fruity and fresh. Enter cranberries and oranges.
A loaf has to be moist for me to enjoy it. After making many, I have learned a few tricks so it always comes out just the way I like. The first trick is fruit. When the fruit is baked it releases its juices. The second trick is to use applesauce which has the same effect. Finally, I use kefir (especially when I replace buttermilk in recipes).
This loaf NEEDS the zest of a whole orange. Don’t skimp on this part. It is the essence of the flavour. The orange zest is then combined with 2 eggs, some vanilla extract, and creamed butter and sugar.
Kefir and applesauce are then added. This is set aside while the dry ingredients are combined.
The dry ingredients consist of basic loaf ingredients: flour, baking soda, and salt. Before adding the dry ingredients to the wet ingredients, be sure to stir in about 2 C of frozen cranberries. I like to add them to the dry ingredients because it coats them so when they bake they stay put in the mixture.
This recipe will make 4 small loaves or 1 large loaf, depending on your preference. Another option is to sprinkle sugar (and cinnamon if you wish) onto your greased loaf pan before adding the batter. By doing this, a slight sugary crust will form on the outside of the loaf.
Bake for 45 minutes, or until a toothpick comes out clean from the centre, at 350º. These loaves, like most loaves, freeze well. The cranberry and orange pair well with a nice cup of hot apple cider too 😉
1/2 C butter (room temperature)
3/4 C sugar
2 C all-purpose flour
2 tsp baking soda
1/4 ts salt
2 C frozen cranberries
1 orange, zested
1Tbsp vanilla extract
1 C applesauce
1 C buttermilk (I like to use plain kefir)
1. Cream the butter and sugar for 2 minutes.
2. Add the eggs and vanilla.
3. Stir in the applesauce, buttermilk, and orange zest.
4. In a separate bowl combine the dry ingredients (flour, baking soda, salt)
5. Stir the frozen cranberries into the dry ingredients.
6. Stir in the dry ingredient mixture into the wet ingredients.
7. Pour into a large, greased loaf pan (9″).
8. Bake at 350º for 45 minutes or until a toothpick comes out clean.
Protein 3.89 g