Elizabeth’s Cranberry-Orange Loaf

Elizabeth’s Cranberry-Orange Loaf

AuthorJulie

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)

1

Preheat 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!)

2

Add 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.

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Ingredients

 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)

Directions

1

Preheat 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!)

2

Add 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.

Elizabeth’s Cranberry-Orange Loaf
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