I’m working on cleaning out my fridge and freezer as I prepare for another round of e2M. One year ago, I decide to take control of my health and start an 8-week rapid transformation program. It was a great start to 2021 and I find myself at another place that I need to recommit to this program. So, while I can’t enjoy most of the things I cook and bake, my husband and kids get to be my taste-testers.
I had a random bag of cranberries in my freezer and an orange in the fridge. I figured it was perfect opportunity to make a loaf of cranberry bread. My kids are scheduled to go back to school tomorrow, but with the current climate of Covid cases in our area….I have a feeling they may be back home virtual learning. It sucks, but at this point, I’ll take anything to keep my kids safe. We’re all fully vaccinated and continue to mask in public, but still trying to avoid getting it.
Back to the bread, it’s a simple and easy recipe to make. My daughter loves all things cranberries and the hint of orange zest was perfect. I skipped adding a glaze, but I bet it would be make it a more sweeter bread than tart.
1 1/2 cup flour
1 cup sugar
1/2 tsp salt
1 tsp baking powder
zest of 1-2 oranges
3/4 cup buttermilk
1/2 cup oil
2 eggs
1 Tbsp fresh orange juice
1/2 tsp vanilla extract
1 cup fresh cranberries, halved
Preheat your oven to 350 degrees. Line a loaf pan with parchment paper and set aside. In a medium bowl, combine the flour, sugar, salt and baking powder. In a large bowl, mix together the buttermilk, oil, eggs, orange juice, orange zest and vanilla. Mix the dry ingredients into the wet and stir until just combined. Fold in the chopped cranberries.
Pour the batter into the prepared pan. Bake for 1 hour or until a toothpick inserted in the center comes out clean. Allow to cool in the pan completely and then slice.
Source: Your Cup of Cake
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