Cranberry-Orange Loaf Cake
Tip: This cranberry-orange loaf cake keeps well in the freezer. Pre-slice for quick and easy thawing.
Position rack in centre of oven, then preheat to 350°F. Line an 8x4-in loaf pan with overhanging parchment.
Stir flour, sugar, baking powder, baking soda and salt in a large bowl. Stir in orange zest.
Whisk orange juice, butter and egg in a medium bowl until combined. Stir into flour mixture.
Stir in cranberries, pecans and dried cranberries until just combined. Scrape batter into prepared pan.
Bake until a skewer inserted in centre of loaf comes out clean, about 70 to 75 minutes. Cool loaf in pan for 10 minutes, then transfer loaf to a rack to cool.
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Last updated: February 17th, 2021
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