Orange and Cranberry Bread

Ingredients

• Fresh cranberries (1 cup, rinsed and drained)
• Milk (1/2 cup)
• Orange juice (1/2 cup, freshly squeezed)
• Orange zest (1 tablespoon, finely grated)
• Eggs (2 large, at room temperature)
• Granulated sugar (3/4 cup)
• Unsalted butter (1/2 cup, softened)
• Salt (1/2 teaspoon)
• Baking powder (2 teaspoons)
• All-purpose flour (2 cups)

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or line with parchment paper for easy removal.
2. In a medium bowl, whisk together the flour, baking powder, and salt until well combined. Set aside.
3. In a large bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.
4. Add the eggs one at a time, beating well after each addition. Then mix in the orange zest, ensuring it is evenly distributed.
5. Gradually add the dry ingredients to the wet mixture, alternating with the orange juice and milk. Begin and end with the flour mixture. Mix until just combined; do not overmix.
6. Gently fold in the fresh cranberries with a spatula until they are evenly dispersed throughout the batter.
7. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
8. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent with aluminum foil.
9. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.