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Cranberry and orange are the perfect flavors for this cranberry orange loaf. Make a loaf of this for breakfast with overnight guests the day after Thanksgiving. Goes great with that cup of coffee, too!
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This weekend was such a blur. Jason’s parents came in town for a quick visit. We hadn’t seen them since Labor Day weekend and my parents hadn’t seem them since our wedding in April! It was nice that we were all able to get together and catch up. Jason and I took his parents to eat pho for the very first time on Saturday for lunch. They were very impressed with it and we were glad they liked it. There was a point during lunch we thought they weren’t going to finish because they didn’t like it but we were wrong! :) I now need to learn to make it at home so we can have it all winter long.
Yesterday, we went to Pennsylvania for the day to surprise his grandma for her 90th birthday. It was a really sweet moment. All her sons came in town for it along with a bunch of Jason’s cousins and she didn’t know any of this and her husband was even in on it!. Everyone told her they would be out of town and then they all showed up at her church and she started crying. Ahh, I love grandparents :) they’re the sweetest!
So, one of my favorite flavor combinations is cranberry orange. I just love the sweet-tart flavor and the orange scent always makes me smile. Really – something about the orange scent, every time I get a whiff of it at any bakery, I’m instantly smiling and wanting another whiff :) my favorite fruity flavor muffin is cranberry orange (and I’m actually really surprised I don’t have it on my blog!) and I’m always such a sucker for the Starbucks’ cranberry orange bread whenever I see they have it in the case.
You’ll love this cranberry orange loaf for the holidays this year. It makes a decent amount so you and all your overnight guests can have a slice the next morning with their cup of coffee! I bought two bags of cranberries last year and froze one and thawed it out a couple months ago and made this cranberry orange loaf :) it was so easy and I loved having a slice every morning for the entire week!
Cranberry Orange Loaf
- 2 cups (250 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 2 teaspoon baking powder
- ½ teaspoon salt
- Zest of 1 medium-sized orange
- 2 large eggs
- ½ cup (118 ml) milk
- ½ cup (114 g) unsalted butter, melted
- 1 cup (100 g) fresh cranberries
Optional streusel topping
- ½ cup (110 g) dark brown sugar, packed
- 6 tablespoon all-purpose flour
- 4 tablespoon (56 g) unsalted butter, cold
- Preheat oven to 350 °F (177 °C). Line a 9×5 inch loaf pan with parchment paper, with a 2-inch overhang on either side. Lightly grease the parchment paper and exposed pan. Set aside.
- In a large bowl, whisk together flour, sugar, baking powder, salt, and orange zest. Make a well in the center of the mixture.
- In a medium bowl, beat together eggs, milk, and melted butter.
- Gently pour the egg mixture into the well of the dry ingredients and whisk together until just combined. The mixture may be a little lumpy – it’s ok. Gently fold in the cranberries with a spatula and try not to break any as they’ll dye your batter pink :)
- Pour batter into prepared pan, spread evenly.
- If you choose to add the streusel topping, combine brown sugar and flour together in a small bowl, then using a pastry cutter, cut the butter into the brown sugar and flour until mixture resembles coarse crumbs. Sprinkle the streusel mixture on top of the batter.
- Bake for 65 to 70 minutes, or until toothpick inserted in the middle comes out clean. If bread is browning too quickly, cover with foil for the last 15-20 minutes of baking.
- Cool in pan on a wire rack for 10 minutes then pulling up on the parchment paper overhang, carefully pull out the bread from the pan and let cool completely on the wire rack.
- Slice and serve.
- Wrap tightly in saran wrap or store in an airtight container for up to 5 days.
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