Cranberry-orange loaf

This is one of my favourite loaf recipes. It’s not too sweet and the cranberries add the greatest bite of refreshing sourness.

If you’d like to try it out, here’s how:

In bowl A:

1/4 cup margarine or butter (room temp)

1 cup sugar

1 egg

Juice of 1 orange & water to make 3/4 cup (or use orange juice with pulp)

In bowl B:
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Rind of 1 orange
1 1/2 cups cranberries

Put butter, sugar and egg in bowl A and mix. Beat until smooth then stir in the juice.

In bowl B mix the dry ingredients then stir in the orange rind and the cranberries.  Stir bowl B into bowl A and mix until moistened.  Pour the mixture into a parchment-lined loaf pan.

Bake 350F degrees for ~1 hour.  Keep your eye on the oven after 45 minutes. You can test whether your loaf is ready to be taken out of the oven by poking a knife or fork into it – if it comes out clean, it’s done! Let the loaf cool on a rack for a while before cutting it.

Also – don’t dare skimp on the orange rind!