Ingredients:

  • 2 cups (250g) All-Purpose Flour, plus extra for coating cranberries
  • ¾ cup (150g) Granulated Sugar
  • 2 teaspoons Baking Powder
  • ½ teaspoon Baking Soda
  • ¼ teaspoon Salt
  • ½ cup (120ml) Whole Milk
  • ¼ cup (60ml) Vegetable Oil (or melted unsalted butter)
  • 1 Large Egg, lightly beaten
  • 1 teaspoon Vanilla Extract
  • Zest of 1 Large Orange
  • ½ cup (120ml) Fresh Orange Juice
  • 1 ½ cups (150g) Fresh Cranberries, roughly chopped (or frozen, thawed)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, or line with parchment paper.
  2. Toss chopped cranberries with 1 tablespoon of flour. This prevents them from sinking to the bottom of the loaf.
  3. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  4. In a separate medium bowl, whisk together milk, oil (or butter), egg, vanilla extract, orange zest, and orange juice.
  5. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix! It's okay if there are still some flour streaks.
  6. Gently fold the floured cranberries into the batter.
  7. Pour the batter into the prepared loaf pan and spread evenly.
  8. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Watch for excessive browning. If the top is browning too quickly, tent with foil.
  9. Let the loaf cool in the pan for 10 minutes before transferring to a wire rack to cool completely.