Cranberry and Orange Loaf

Cranberry and Orange Loaf

1-hour 30-Minuterecipe Serves 8
This loaf makes a wonderful treat for brunch or mid-afternoon breaks. Great to have on hand for unexpected guests, it keeps well, and freezes well.
1-hour 30-Minuterecipe Serves 8


2 cups
Great Value All-Purpose White Flour
1 cup
Granulated Sugar
1 tsp
Great Value Baking Powder
1/2 tsp
Great Value Baking Soda
1/4 tsp
Great Value Table Salt
1 med
3/4 cup
Great Value Orange Juice
1/4 cup
Great Value Large Egg
1 cup
Great Value Pecan Halves
1/4 cup
Great Value Dried Cranberries


Prep: 15-minute | Cook: 1-hour 15-Minute
  • 1

    Lightly grease 8x4-inch (21 x 12 cm) loaf pan; line with parchment paper, 2 ends extending over long edges of pan.

  • 2

    Combine flour, sugar, baking powder, baking soda, salt, and orange rind in large bowl.

  • 3

    Blend together orange juice, butter, and egg; add to dry ingredients, mix well. Stir in cranberries, pecans (if using), and dried cranberries, just until combined.

  • 4

    Spoon batter into prepared pan. Bake 1 hr 10 to 15 min, or until cake tester inserted in centre comes out clean. Cool in pan 10 min, before removing loaf to cooling rack. Cool before slicing.

  • 5

    Makes 8 servings, approx 1-inch (2.5 cm) slice each. n

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Last updated: August 28th, 2020

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