Double cranberry–orange loaf
Whole wheat flour
1 Tbsp, grated, (about 1 orange)
Fresh orange juice
1 large egg(s)
1 cup(s), or frozen
- Preheat the oven to 350°F. Spray a 5 x 9-inch loaf pan with nonstick spray.
- Whisk together the all-purpose flour, whole-wheat flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk together the orange zest and juice, oil, and egg in a medium bowl. Add the orange juice mixture, fresh cranberries, and dried cranberries to the flour mixture; stir just until the flour mixture is moistened.
- Scrape the batter into the pan. Bake until a toothpick inserted into the center comes out clean, 50 – 60 minutes. Let cool in the pan on a rack 10 minutes. Remove the loaf from the pan and let cool completely on the rack. Wrap the cooled loaf in plastic wrap; let stand overnight at room temperature before slicing for the neatest slices. Yields 1⁄12 of loaf per serving.