What better way to wrap up 2020 than with a loaf recipe.
Loaves of all kinds (special shoutout to banana) have been the people’s choice of homemade baked goods of 2020.
In fact, statistically speaking, my Earl Grey Yogurt Cake recipe was a huge hit when I published it in March 2020.
As we enter the Holidays, I wanted to share a recipe that encompassed Christmas flavours in a familiar and comforting way. So I decided on a cranberry and orange loaf.
Like many of my baking recipes, this loaf is not a sweet one. This leans more towards tart from the cranberry, but it balances out with the citrusy brightness of the orange.
There are no fancy spices needed for this loaf other than a discreet dash of vanilla, which I think mellows our the tartness of these seasonal fruits.
I used fresh cranberries but you can also use frozen (just don’t use dried cranberries). This recipe was inspired by fellow blogger Nourish, and my husband and I enjoyed this with coffee and a side of fresh clementines.
The Holidays certainly feel different this year. But maybe there is a strange comfort in embracing a quiet Christmas, away from the busy rush we’ve been accustomed to our whole lives.
As my friend put it, this is probably the only Christmas in our lifetime that we will spend apart (*hopefully*), so we may as well make the most of this unique simplicity.
Why not bake a loaf while you’re at it?
3 cups (385 g) of all-purpose flour
1 teaspoon of baking soda
1 teaspoon of baking powder
1 teaspoon of salt
1 cup (200 g) of granulated sugar, plus 2 Tablespoons set aside for sprinkling
3/4 cup (185 g) of unsalted butter, room temperature
1 cup (250ml) of milk
2 tablespoons of sour cream
1 teaspoon of vanilla extract
Zest of one orange
1 tablespoon of orange juice, squeezed from the orange
1 cup of cranberries (fresh or frozen)
1. Preheat the oven to 350°F. Grease a 9×5″ loaf pan and line with parchment paper, leaving overhang on the long sides.
2. In a medium bowl, mix together the flour, baking soda, baking powder and salt until well incorporated. Set aside.
3. In a large bowl, whisk together the butter and sugar with a handheld mixer until fluffy. Add eggs, whisking in one at a time. Then add milk, sour cream, orange zest, orange juice and whisk until well combined.
4. Combine the dry ingredients with the wet ingredients and mix until just combined, making sure not to over-mix.
5. Add the cranberries, and fold using a spatula (don’t use the electric mixer in this step).
6. Pour mixture into your prepared pan, and top with a generous sprinkling of granulated sugar.
7. Bake for 55 minutes, or until golden brown. Check for doneness by sticking a knife through the center. If it comes out clean, the bread is done. If not, put it back in the oven for 10 minutes at a time.
8. Let cool in the pan for 10 minutes, then remove the loaf from the pan and let it finish cooling completely before slicing (otherwise it will crumble if it’s still warm).