Ingredients
Scale
- 300g all-purpose flour 🌾
- 150g granulated sugar 🍚
- 2 tsp baking powder 🧁
- 1/2 tsp salt 🧂
- 2 large eggs 🥚🥚
- 120ml whole milk 🥛
- 120g melted butter 🧈
- 1 tsp vanilla extract 🍶
- Zest of 1 orange 🍊
- 200g fresh or frozen cranberries 🍒
- 50g chopped walnuts (optional) 🌰
- For the glaze: 150g powdered sugar 🍧
- For the glaze: 2–3 tbsp fresh orange juice 🍊
- For the glaze: extra orange zest for finishing 🍊
Instructions
- Preheat the oven to 175°C (350°F). Grease and line a 22x12cm (9×5 inch) loaf pan with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder and salt until evenly combined.
- In a separate bowl, beat the eggs lightly then whisk in the milk, melted butter, vanilla extract and orange zest.
- Pour the wet ingredients into the dry ingredients and stir until just combined — do not overmix.
- Fold in the cranberries and chopped walnuts (if using) gently so they are evenly distributed.
- Spoon the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- While the bread cools, make the orange glaze: whisk the powdered sugar with 2 tbsp fresh orange juice. Add a little more juice if needed to reach a drizzling consistency.
- Once the loaf is cool, drizzle the orange glaze over the top and sprinkle with extra orange zest.
- Slice and serve: keep leftovers wrapped at room temperature for 2 days or refrigerate for up to 5 days.