Cranberry Orange Loaf with Orange Icing
We’re so excited about our new color Twilight, we just had to make something delicious to celebrate. One of our favorite things to do when we launch a new color is play around with color combinations and this combo of citrusy Poppy, Daffodil, Lemongrass, and Butterscotch complements Twilight so well. It inspired us to bake up a comforting seasonal loaf of Cranberry Orange Loaf with Orange Icing.
This is a simple recipe to make, but it does have a good amount of ingredients. For recipes like this, we like to have a stack of Fruit/Salsa Bowls. They’re great multi-purpose bowls and for baking, we use them as prep bowls to measure ingredients ahead of time. When cooking with kids, this is especially helpful!
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Taste and TextureSweet, Tart
Ingredients
- 2 cup all-purpose flour
- 2 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup coarsely chopped nuts or seeds (we used pumpkin seeds, but you can used whatever type you’d like)
- 2 cup fresh chopped cranberries
- 3/4 cup orange juice (from about 3 oranges)
- 4 tablespoon melted butter
- 1 egg, beaten
For the icing- 1 1/2 cup powdered sugar
- 3 tablespoon orange juice (from reserved orange juice)
- 1 tablespoon melted butter
- 1 teaspoon orange zest (from reserved orange zest)
- 1/4 teaspoon vanilla
Instructions:
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Heat the oven to 350 degrees.
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Grease and flour a 9x5” loaf pan.
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In a large mixing bowl, whisk together the flour, baking powder, soda, salt, and sugar until well blended. Stir in the nuts and chopped cranberries.
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Put 3 tablespoons of the orange juice and 1 teaspoon of the orange zest in a small bowl and set aside.
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Combine the remaining orange zest, orange juice, and the 4 tablespoons of melted butter. Whisk in the egg. Pour over the dry ingredients and mix until combined. Do not over mix.
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Spoon the batter into the prepared loaf pan.
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Bake in the preheated oven for about 55-65 minutes, or until a wooden toothpick inserted in the center comes out clean.
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Cool in the pan on a rack.
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Make the icing by combining the powdered sugar with 1 tablespoon of the reserved orange juice, 1 tablespoon of melted butter, reserved orange zest, and ¼ teaspoon of vanilla. Add more orange juice if needed.
The tartness of the cranberries and orange zest, along with the sweetness of the orange juice and icing balance each other out so well. It’s the perfect winter treat!