• Lulu Perez

Fresh Orange Cranberry Loaf with Orange Glaze

Tis the season for ORANGES!

Love a nice, juicy and sweet orange. There are an abundant of oranges this time of year and you'll come to find blood oranges are easier to find in the month of February, getting closer in time for Spring. Blood oranges are slightly reddish in color on the inside of the orange, they are super juicy and sweet. One of my absolute faves.

My dad has been getting oranges delivered to him at his work by some of his clients and he brings them home to us! We're always juicing oranges and eating them with tajin (chile lime seasoning).

I decided to make a delicious loaf cake with these oranges and my mom told me this time, "Just blend half an orange in the blender and add it to the batter."

It's all pureed, the skin and all!

I thought that was a crazy idea. Normally I'd zest and juice the orange and add it to the batter. Nonetheless, I did what she said, and it makes such a difference! In addition, add zest of one full orange.

Your house will sure be smelling like fresh orange citrus and it's so delicious!




Orange Cranberry Loaf w/ orange glaze


Dry Ingredients

  • 1 ⅔ cups all purpose flour

  • 1 tsp baking powder

  • ½ tsp kosher salt


Wet Ingredients

  • 2 eggs

  • 1 cup of granulated sugar

  • 1 stick unsalted butter, room temperature

  • ⅓ cup milk

  • 1 orange zested

  • Half orange, pureed (simply blend the orange with a tbsp water in a blender)

  • ½ cup dried cranberries


Glaze ingredients

  • ¾ cup confectioners sugar

  • 2 tbsp orange juice

  • Half orange, zested



Directions


  1. Preheat the oven to 350 degrees Fahrenheit, spray a 9 inch loaf pan with nonstick spray.

  2. In a separate bowl, sift together the flour, salt and baking powder. Set aside

  3. Using a stand mixer with paddle attachment, beat the room temperature butter and sugar until creamed together, then add in the eggs, orange zest, and pureed orange. Make sure to scrape the sides, so all is combined.

  4. Start pouring in the flour mixture and milk in batches until all combined.

  5. Fold in the dried cranberries and pour in the prepared loaf pan. Bake for 60-65 minutes, toothpick inserted should come out clean.

  6. Let the loaf sit for about 30 minutes, place on a serving plate and drizzle on the glaze while it's warm.


Glaze directions

In a small bowl, stir together the orange juice and confectioners sugar until slightly thick and smooth.

Note: If the glaze is too thick to your liking, add a little bit more orange juice to thin it out.



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