Orange and Cranberry Loaf

Ingredients

• 245g frozen cranberries

• 1 large orange (zest and juice)

• 500g all-purpose flour

• 280g sugar

• 5 eggs

• 250ml oil

• 160ml water or orange juice

• 10g baking powder

• 1 tsp vanilla

• ½ tsp salt

Before You Start

• Do not thaw cranberries completely (prevents bleeding too much color)

• Zest the orange before juicing

• Do not overmix after adding flour

Method

1. Preheat oven to 170–175°C (340–350°F)

2. Grease and line a loaf pan

3. In a bowl, mix eggs and sugar until slightly lightened

4. Add oil, orange zest, juice, and vanilla

5. In a separate bowl, combine flour, baking powder, and salt

6. Add dry ingredients into the wet mixture

7. Add water or extra orange juice as needed

8. Mix until just combined

9. Fold in cranberries gently

10. Pour into prepared pan

11. Bake for 50–65 minutes, until a toothpick comes out clean

12. Let cool before slicing

What to Look For

• batter should be thick but pourable

• cranberries evenly distributed

• golden top with slight crack

• soft, moist crumb

Common Mistakes

• overmixing → dense bread

• too much liquid → soggy texture

• cranberries sinking → batter too thin

• underbaking → wet center

Finishing Ideas

• light orange glaze

• dust with powdered sugar

• serve warm or at room temperature