Ingredients
1/2 teaspoon salt
Zest of 1 large orange
1 cup fresh cranberries, coarsely chopped
1 and 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1/2 cup fresh orange juice
1/4 cup plain yogurt or sour cream
1 teaspoon vanilla extract
For the Orange Glaze (optional):
2-3 tablespoons fresh orange juice
1 cup powdered sugar
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line it with parchment paper.
Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and orange zest. Stir in the chopped cranberries until evenly coated with flour.
Wet Ingredients: In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs, one at a time, mixing well after each addition. Add the vanilla extract and mix until combined.
Combine: Gradually add the dry ingredients to the wet ingredients, alternating with the orange juice and yogurt (beginning and ending with the dry ingredients). Mix until just combined. Do not overmix.
Bake: Pour the batter into the prepared loaf pan and spread evenly. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Orange Glaze (optional): Mix powdered sugar and orange juice until smooth. Drizzle over the cooled loaf. Let the glaze set before slicing.
Serve: Slice and serve the Cranberry Orange Loaf at room temperature.
Enjoy.