Cranberry orange loaf

This inspired the creation of a Cranberry Orange Loaf, reminiscent of the cranberry orange muffins I fondly remember from Starbucks. The cranberries not only infuse a tart flavor but also impart incredible moisture to the center, making it irresistible with every bite.

To elevate the loaf’s presentation, I adorned it with candied orange slices and cranberries. These fruits undergo a cooking process to eliminate bitterness and are then soaked in a simple syrup to enhance their sweetness. The result is not only delicious but also visually stunning.

“Embark on a delightful journey with Cranberry Orange Loaf, a sweet and tangy treat that brightens any moment with its vibrant flavors.”

The Story of Cranberry Orange Loaf:

Cranberry Orange Loaf is a celebration of the perfect union between tart cranberries and citrusy orange zest. This delightful loaf, with its moist and tender crumb, captures the essence of a sunny day, making it a splendid addition to your baking repertoire and a delightful treat for any occasion.

Why You Should Make Cranberry Orange Loaf:

• Burst of Flavor: Enjoy a burst of tartness from cranberries balanced by the bright, citrusy notes of orange, creating a harmonious flavor profile.
• Simple Elegance: The simplicity of this loaf makes it an elegant yet approachable option for both novice and experienced bakers.
• Versatile Delight: Perfect for breakfast, brunch, or as a sweet snack, this loaf is a versatile crowd-pleaser suitable for any time of day.

How to Serve:

Serving Cranberry Orange Loaf is a joyous occasion:

1. Slice It: Cut the loaf into thick slices, revealing the studded cranberries within.
2. Toast (Optional): Toast slices for a warm and delightful variation, spreading with butter or cream cheese if desired.
3. Pairing: Enjoy with a cup of tea or coffee, allowing the flavors to dance on your palate.

What Goes Well With this recipe:

Cranberry Orange Loaf pairs wonderfully with complementary accompaniments:

• Citrus Glaze: Drizzle with a citrus glaze made from orange juice and powdered sugar for an added layer of sweetness.
• Whipped Cream: Serve with a dollop of freshly whipped cream for a luxurious touch.
• Fresh Berries: Garnish with fresh berries for a burst of color and additional fruity goodness.

Storage Info:

If there are any leftovers, here’s how to keep the freshness of Cranberry Orange Loaf:

1. Cool Down: Allow the loaf to cool completely before storing any remaining slices.
2. Wrap: Wrap tightly in plastic wrap or store in an airtight container to prevent drying out.
3. Room Temperature or Refrigerate: Store at room temperature for short-term consumption or refrigerate for longer freshness.

Tips and Notes:

• Fresh or Frozen Cranberries: Use fresh or frozen cranberries for the best results, and toss them in a bit of flour to prevent sinking in the batter.
• Orange Zest: Grate only the orange part of the peel for zest, avoiding the bitter white pith.
• Test for Doneness: Insert a toothpick into the center; if it comes out clean or with a few moist crumbs, the loaf is done baking.

“Elevate your day with Cranberry Orange Loaf, a delightful creation that combines the tangy allure of cranberries with the citrusy brightness of orange in every scrumptious bite.”

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RECIPE :

Cranberry orange loaf

INGREDIENTS:

FOR THE LOAF:

• 1½ cups plus ½ tablespoon all-purpose flour divided
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 6 tablespoons butter unsalted, softened
• ¾ cup granulated sugar
• 2 large eggs
• ¼ cup milk
• ¼ cup fresh orange juice
• 1 teaspoon fresh orange zest
• 1 cup fresh cranberries

FOR THE TOPPING:

• 1 cup powdered sugar
• 1-2 tablespoons fresh orange juice
• ¼ teaspoon fresh orange zest
• 1 medium orange
• ½ cup fresh cranberries
• 1¼ cup granulated sugar divided
• 1 cup water

INSTRUCTIONS:

FOR THE CAKE:

1. Preheat Oven:
   • Preheat the oven to 350 degrees. Grease a 9×5 loaf pan and set it aside.
2. Prepare Dry Ingredients:
   • In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. Prepare Batter:
   • In the bowl of a stand mixer, combine softened butter and granulated sugar. Beat on medium until a paste forms, about 3 minutes.
   • On low speed, add eggs one at a time. Scrape the sides of the bowl and mix to ensure everything is combined.
   • Add half of the flour mixture and mix on low until combined.
   • Add orange juice, zest, and milk to the batter. Mix on low until combined.
   • Add the remaining flour and mix on low just until combined.
   • Toss cranberries with ½ tablespoon of flour and gently fold them into the batter.
   • Pour the batter into the greased loaf pan and spread it into an even layer.
4. Bake:
   • Bake in the preheated oven for 55 minutes or until a toothpick comes out clean when inserted in the center.
5. Cooling:
   • When the cake is done, remove it from the oven and let it cool for 10 minutes.
   • Use a knife to release the edges of the cake from the pan.
   • Flip the pan to release the cake and finish cooling on a wire rack.
   • When it’s barely warm, cover with icing (recipe below), candied orange slices, and candied cranberries (recipe below).

FOR THE ICING:

1. Prepare Icing:
   • In a small bowl, add 1 tablespoon of orange juice to powdered sugar and zest.
   • If it’s too thick, add a little bit more juice until it slowly runs down a spoon.

FOR THE CANDIED ORANGES AND CRANBERRIES:

1. Prepare Candied Fruits:
   • Slice the orange into ¼-inch slices.
   • Place orange slices and ½ cup of cranberries in a large saucepan and cover with water.
   • Bring to a boil, then reduce to a simmer and cook for 10 minutes. Remove from heat and drain.
2. Make Syrup:
   • In a skillet, combine 1 cup of water and 1 cup of granulated sugar. Stir together and place over medium heat.
   • Once the sugar has dissolved, add the drained orange slices and cranberries.
   • Reduce heat to low and simmer for 30-40 minutes, until the orange slices are translucent.
3. Cooling:
   • Let the fruit cool in the syrup and then drain on paper towels for about 20 minutes.
4. Finishing Touch:
   • Once the fruit is drained, dip it in the remaining granulated sugar.
   • Choose the prettiest pieces to decorate the cake. Use the cranberries that still look great.