Remember my friend Katrina? She's answered some questions I had about picky eaters (from her perspective as a dietitian and as a Mum), given me a great carrot and chick pea stew I just made again earlier this week and now she and one of her girls Isabella are back with what looks like another winner: cranberry orange loaf. It looks amazing. I told Katrina the only thing that bothered me was that her house looks very tidy and the last thing I need is a reminder that mine is not.… but I'll forgive her because this looks so good. Over to you, Kat!
I was very excited to see fresh cranberries at the grocery store the other day. While not a big fan of cranberry sauce, I love to put them in baking, like muffins, added to apple crisp and this recipe called cranberry orange loaf. This is very similiar to a recipe my grandma used to make. Plus Isabella loves it! When I told her we were going to make it she said, "Oh yay! I love that stuff!"
In a nut shell, cranberries are full of antioxidants, which protect cells from damage by unstable molecules called free radicals. So they are healthy and tasty.
Cranberry Orange Loaf
1 cup flour
1 cup whole wheat flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1 tablesppon orange zest (zest from 1 large orange)
1/4 cup butter
3/4 cup brown sugar
3/4 cup orange juice
1 teaspoon vanilla
1/2 cup chopped walnuts or pecans (optional)
Preheat oven to 375 degrees
Stir dry ingredients and orange zest.
Cream butter with sugar. Add in egg, vanilla and orange juice.
Add dry ingredients to the wet and stir. Stir in whole cranberries and nuts.
Pour into a prepared loaf pan and bake for 1 hour.
Bake for 1 hour oven in a loaf pan. Let stand for 10 minutes before removing from pan.