Ingredients:
1 oranges
2 cups all-purpose flour
1 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped cranberries ( fresh or frozen)
1 eggs, beaten
1/4 cup butter, melted
Directions:
Grate rind from orange, squeeze juice into liquid measure, add enough water to make 3/4 cup.
Set aside.
In large bowl, whisk flour, sugar, baking powder, baking soda, salt and orange rind; stir in cranberries.
In small bowl, whisk together egg, butter and orange juice; stir into flour mixture just until blended.
Spread in greased 9×5 Loaf pan.
Bake in centre of 350F oven for 50 to 60 minutes or until cake tester inserted in centre comes out clean.
Let cool in pan for 10 minutes, turn out onto rack and let cool completely.
(Make-ahead, store at room temperature for up to 2 days or over-wrap with heavy-duty foil and freeze for up to 2 weeks.).
Servings: Serve
Time preparation: 25 min.
Time total: 75 min.