Cranberry & Orange Zest Loaf

Name: Cranberry & Orange Zest Loaf
Total time: 1 h 5 min
Yield: 6 to 8 servings
Ingredients: 1/2 cup unsalted butter, room temperature; 1 cup white sugar; Zest of 2 oranges; 2 large eggs, room temperature; 2 teaspoons vanilla extract; 1/2 cup freshly squeezed orange juice; 1/2 cup whole milk; 2 cups all-purpose flour; 1 1/2 teaspoons Fleischmann’s Baking Powder; 1/4 teaspoon Fleischmann’s Baking Soda; 3/4 teaspoon salt; 1 cup frozen cranberries; Vanilla glaze, to finish (optional)

Beginner • 6 to 8 servings • 1 hr 5 min

Preheat the oven to 350(f) degrees. Grease a 9-inch loaf pan & set aside. In the bowl of a stand mixer fitted with the paddle attachment cream together butter, sugar & orange zest until fluffy.

Ingredients

1/2 cup unsalted butter, room temperature
1 cup white sugar
Zest of 2 oranges
2 large eggs, room temperature
2 teaspoons vanilla extract
1/2 cup freshly squeezed orange juice
1/2 cup whole milk
2 cups all-purpose flour
1 1/2 teaspoons Fleischmann’s Baking Powder
1/4 teaspoon Fleischmann’s Baking Soda
3/4 teaspoon salt
1 cup frozen cranberries
Vanilla glaze, to finish (optional)

Method

Preheat the oven to 350(f) degrees. Grease a 9-inch loaf pan & set aside.
In the bowl of a stand mixer fitted with the paddle attachment cream together butter, sugar & orange zest until fluffy.
Add the eggs, followed by the vanilla extract. Beat until incorporated. Add the orange juice & milk.
Sift in the flour, baking powder, baking soda & salt. Beat until the batter comes together.
Fold in the cranberries & transfer to the prepared loaf pan. Bake for 50 to 60 minutes, until golden & the top bounces back to touch.
Let cool to room temperature before removing from the pan. Finish with glaze if desired. Slice & serve!