Ingredients:

  • 1/2 cup (113g) Unsalted Butter, softened
  • 1 cup (200g) Granulated Sugar
  • 2 Large Eggs, lightly beaten
  • 2 teaspoons Orange Zest (from 1 large orange)
  • 1/4 cup (60ml) Fresh Orange Juice
  • 1 teaspoon Vanilla Extract
  • 1 3/4 cups (210g) All-Purpose Flour, sifted
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Fine Sea Salt
  • 1/2 teaspoon Ground Cinnamon
  • 1 1/2 cups (150g) Fresh or Frozen Cranberries
  • 1 Tablespoon All-Purpose Flour (for coating cranberries)
  • 1 cup (120g) Powdered Sugar (for optional glaze)
  • 2-3 Tablespoons Orange Juice (for optional glaze)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and line a standard 9x5 inch loaf pan with parchment paper, leaving an overhang on the long sides.
  2. Toss the fresh or frozen cranberries lightly with 1 tablespoon of the measured flour mixture to prevent them from sinking during baking.
  3. In a large bowl, cream the softened butter and sugar together using a mixer until the mixture is pale and fluffy (about 3-4 minutes).
  4. Beat in the eggs one at a time, ensuring each is fully incorporated. Mix in the orange zest, orange juice, and vanilla extract until just combined. Scrape down the sides of the bowl.
  5. In a separate bowl, whisk together the remaining sifted flour, baking powder, salt, and cinnamon.
  6. Gradually add the dry ingredients to the wet ingredients on low speed. Mix only until just combined; do not over-mix the batter to ensure a tender crumb.
  7. Gently fold in the flour-coated cranberries using a rubber spatula.
  8. Transfer the batter to the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a skewer inserted into the centre comes out clean.
  9. Let the loaf cool in the pan for 15 minutes before carefully lifting it out onto a wire rack to cool completely.
  10. For the optional glaze, whisk the powdered sugar with 2 tablespoons of orange juice until smooth. Drizzle over the fully cooled loaf and allow the glaze to set before slicing and serving.