Cranberry Loaf

Ingredients:

For the Loaf:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 cup fresh or frozen cranberries (if using frozen, do not thaw)
• 1/2 cup orange juice
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract (optional)

For the Glaze (optional):

• 1/2 cup powdered sugar
• 2-3 tablespoons orange juice
• 1/2 teaspoon vanilla extract

Instructions:

1. Preheat Oven:

• Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper.

1. Prepare the Dry Ingredients:

• In a medium bowl, whisk together the flour, sugar, baking powder, and salt.

1. Prepare the Wet Ingredients:

• In a large bowl, cream the softened butter until light and fluffy. Add the eggs one at a time, beating well after each addition.
• Mix in the orange juice, vanilla extract, and almond extract (if using).

1. Combine:

• Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
• Gently fold in the cranberries. Be careful not to overmix; it’s okay if there are a few lumps.

1. Bake:

• Pour the batter into the prepared loaf pan and smooth the top.
• Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, you can cover it loosely with aluminum foil during the last 15 minutes of baking.

1. Cool:

• Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

1. Prepare the Glaze (Optional):

• In a small bowl, whisk together the powdered sugar, orange juice, and vanilla extract until smooth. Adjust the consistency by adding more juice or sugar if needed.
• Drizzle the glaze over the cooled loaf.

1. Serve:

• Slice and enjoy your Cranberry Loaf! It’s great on its own or with a cup of tea or coffee.

This Cranberry Loaf is wonderfully moist and has a nice balance of sweetness and tartness from the cranberries. Enjoy!