We were in the middle of dinner when Waverly paused and got a funny look on her face. She stopped eating and announced, ‘I’m not sure about this meat Mom, I don’t like the chew of it!’.
I found this recipe on the internet and even though I don’t remember where it’s from, I wanted to keep it – so here it is…
Cranberry-Orange Loaf
2 c. flour
1 c. sugar
1 1/2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1/4 c. butter, softened
zest from 1 orange
3/4 c. orange juice
1 egg, slightly beaten
1 1/2 c. frozen or fresh cranberries
Spray a 9 x 5 loaf pan and preheat the oven to 350. Combine the 5 dry ingredients in a large bowl and use a pastry cutter to cut in the butter until it’s evenly distributed and the mixture is crumbly.
Add the egg, zest and juice and stir until just combined, then fold in the cranberries, being careful not to over mix.
Spread the batter in the prepared loaf pan and bake for about 55 minutes until the top is springy and a cake tester comes out dry. Allow the loaf to cool in it’s pan for 10-15 minutes before turning out onto a rack to cool completely.
