Cranberry Orange Loaf

As you know, a deep freeze can be a source of many wonders and surprises. Until recently, our freezer held a bag of cranberries that was so big we charged it rent. 

An emotionally confused member of our Anonymous Taste Testing Panel tried to date it, but the relationship soon soured. Her loss was our gain, because the frozen berries went directly into this moist and delicious loaf - a great way to use them up. For best results, slice the loaf one day after baking it - if you’re strong enough to wait!

Cranberry Orange Loaf:

1 beaten egg, at room temperature

1/4 c. canola oil

Grated peel and juice of 1 orange

Skim milk, as needed

2 c. all-purpose flour

1-1/4 c. granulated sugar

1/4 tsp. salt

1-1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 c. finely chopped pecans

1 c. fresh or frozen whole cranberries (do not thaw)

Preheat oven to 350 deg. F. In a medium bowl, combine egg, oil, and grated orange peel. Set aside. Add juice to measuring cup, topping with milk until level of liquid reaches a scant 1 c. Whisk into egg mixture. Set aside. 

In a large bowl, thoroughly combine flour, sugar, salt, baking powder, baking soda, and pecans. Add whole cranberries, stirring just until evenly distributed. Make a “well” in the center of the dry ingredients. Add liquid ingredients all at once, combining just until dry ingredients are moist. Do not over-mix.

Spoon batter into lightly greased and floured 9 x 5 in. loaf pan. Bake 55-to-60 min., or until skewer inserted at center of loaf comes out clean. Cool loaf in pan on wire rack 10 min. Loosen edges with knife and turn from pan to continue cooling. When fully cooled, store in airtight container.

Note: For muffins, spoon into standard muffin cups lined with ungreased muffin papers. Bake 25-to-30 min., or until a toothpick poked into the centre comes out clear. Yields 1 dozen.

Remove zest from an orange. Juice it, baby!

Measure juice, topping with skim milk to make 1 scant cup.

Add frozen or fresh cranberries to flour mixture. 

Flouring fruit prevents it from sinking to bottom of loaf.

Add combined liquid ingredients: Don’t over-mix.

Your finished loaf: Great for breakfast or afternoon tea!

Or ... To make these as muffins:

Serve warm or cool on wire rack before freezing.

For a decorative touch, dust and serve with sieved icing sugar.