Cranberry Orange Loaf

prep time:: 30 min
total time:: 1.5 hr

Makes 12 servings

This bread is perfect for a holiday breakfast or snack. The tangy orange flavor reminds me of the Orange Muffins my Dad used to make when I was little. If you’re a fan of nuts, you can mix in 1/2 a cup of walnuts or pecans.

ingredients

2 cups all-purpose flour
1 cup sugar
1 1/2 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1 stick (1/2 cup) cold unsalted butter, cut into small pieces
1 tsp freshly grated orange zest
3/4 cup fresh orange juice
1 large egg
1/3 cup low-fat sour cream
1 cup coarsely chopped cranberries

directions

1
In a food processor or blend together the flour, sugar, baking powder, salt, baking soda, and butter until the mixture resembles coarse crumbs and transfer the mixture to a large bowl.
2
In a small bowl whisk together the zest, juice, egg, and sour cream. Add the mixture to the flour mixture, and stir the batter until it is just combined. Stir in the cranberries and transfer the batter to a well-buttered 9- by 5-inch loaf pan.
3
Bake the bread in the middle of a preheated 350°F. oven for 1 1/4 hours, or until a tester comes out clean. Let the bread cool in the pan for 15 minutes and turn it out onto a rack.