Orange Cranberry Buttermilk Loaf

• toplam süre: 1 hour 5 minutes

Malzemeler

2 cups all-purpose flour

1 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

1/2 cup unsalted butter, melted

2 large eggs

1 tablespoon orange zest (from about 1 orange)

1 teaspoon vanilla extract

1 1/2 cups fresh or frozen cranberries (if using frozen, do not thaw)

Yöntemler

Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.

Mix dry ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.

Combine wet ingredients: In another bowl, whisk together the buttermilk, melted butter, eggs, orange zest, and vanilla extract until smooth.

Combine wet and dry mixtures: Pour the wet ingredients into the dry ingredients. Gently fold the mixture together using a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay.

Add cranberries: Gently fold in the cranberries, ensuring they are evenly distributed throughout the batter.

Pour into the pan: Transfer the batter into the prepared loaf pan, smoothing the top with a spatula.

Bake: Place the loaf in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Cool: Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.

Slice and serve: Once cooled, slice the loaf and serve it plain or with a pat of butter. Enjoy your moist and flavorful Orange Cranberry Buttermilk Loaf!

Cooking Tips:

For added flavor, consider adding a pinch of cinnamon or nutmeg to the dry ingredients.

If you prefer a sweeter loaf, you can increase the sugar by 1/4 cup.

This loaf can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. It also freezes well for up to 3 months. Just wrap it tightly in plastic wrap and foil before freezing.