Elizabeth’s Cranberry-Orange Loaf

From blog post: Cranberry-Orange Loaf


October 31, 2009

from Everyone Can Cook- for Celebrations by Eric Akis. The addition of golden raisins makes this loaf reminiscent of a fruitcake-you can always leave them out. (I also reduced the salt from 1 tsp. to 1/4 tsp.)


2 cups all-purpose flour

1 cup sugar

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1/4 cup butter, softened

1 large egg, lightly beaten

1 tsp. grated orange zest (I just zest the whole orange)

3/4 cup orange juice

1 1/2 cups fresh or frozen cranberries

1 1/2 cups golden raisins (optional)


1Preheat the oven to 350F and spray a 9"x5" loaf pan with nonstick spray. In a large bowl, stir together the dry ingredients. Cut in the butter until the mixture is evenly crumbly. (Idea: you could do this in the food processor, and make dry mixes in advance to keep in the freezer; add the egg, juice and berries when you want to bake it!)

2Add the egg, zest and juice and stir until almost combined; add the cranberries and raisins and stir just until the batter comes together.

3 Spread into the pan and bake for about an hour, until the top is springy to the touch.