Cranberry Orange Loaf
Tart cranberries and bright orange in a tender honey loaf — festive, pretty and not too sweet. A holiday-table favorite.
Why you'll love this recipe
- Not one spoon of refined sugar
- Sweetened with real honey
- Makes enough for 10
- Easy, with clear steps and nothing fussy
What you'll need
Everything here is a real ingredient you can find in a normal shop. Nothing artificial, no powders pretending to be sugar. Here is the full list, with the quantities I actually use.
- 1 1/2 cups fresh or frozen cranberries
- Zest of 1 orange + 1/3 cup (80 ml) fresh orange juice
- 1/3 cup (110 g) raw honey
- 2 large eggs
- 1/3 cup (80 ml) melted butter
- 1/2 cup (120 g) Greek yogurt
- 1 tsp vanilla
- 2 cups (240 g) whole-wheat pastry flour
- 2 tsp baking powder, 1/2 tsp baking soda, pinch salt
How to make it
Preheat oven to 350°F (175°C). Line a loaf pan.
Whisk honey, eggs, melted butter, yogurt, orange juice, zest and vanilla.
Combine flour, leaveners and salt; fold into wet.
Toss cranberries with 1 tbsp flour; fold in gently.
Pour into the pan; bake 48–55 minutes until a skewer comes out clean. Cool before slicing.
Storage
Keep it covered in the fridge and it will hold for three to four days. If you are making it ahead, hold back any fresh topping until just before you serve so nothing goes soft. Most of these freeze well too, wrapped tight, for up to three months.
Cranberry Orange Loaf
Tart cranberries and bright orange in a tender honey loaf — festive, pretty and not too sweet. A holiday-table favorite.
Ingredients
- 1 1/2 cups fresh or frozen cranberries
- Zest of 1 orange + 1/3 cup (80 ml) fresh orange juice
- 1/3 cup (110 g) raw honey
- 2 large eggs
- 1/3 cup (80 ml) melted butter
- 1/2 cup (120 g) Greek yogurt
- 1 tsp vanilla
- 2 cups (240 g) whole-wheat pastry flour
- 2 tsp baking powder, 1/2 tsp baking soda, pinch salt
Instructions
- Preheat oven to 350°F (175°C). Line a loaf pan.
- Whisk honey, eggs, melted butter, yogurt, orange juice, zest and vanilla.
- Combine flour, leaveners and salt; fold into wet.
- Toss cranberries with 1 tbsp flour; fold in gently.
- Pour into the pan; bake 48–55 minutes until a skewer comes out clean. Cool before slicing.
