This is another recipe “borrowed” from a fellow foodblogger. I had bought a packed of large fresh cranberries a few weeks ago, planning to make Nigella’s up-side down cranberry cake. But I realised I don’t have a suitable baking pan, I chucked the cranberries to the bottom drawer of my fridge, and forgot all about them.
And then I came across this gorgeous photo and recipe of cranberry orange nut bread at Culinary Fool. It's a rather dense loaf, with lots of flavour and plenty of beauty. Here is my very slightly modified version, with metric measurements.
Cranberry orange loaf
500 ml plain flour
175 ml sugar
1.5 tsp baking powder
0.75 tsp salt
0.5 tsp baking soda
4 Tbsp softened butter
200 ml good quality orange juice 'with bits'
300 ml chopped cranberries
125 ml chopped nuts
Mix flour, sugar, baking powder, salt and baking soda in a bowl. Add butter and pinch with your fingers until crumbly.
Add orange juice and egg, mix until flour mixture is moistened.
Add chopped cranberries and nuts (I used sliced almonds and chopped pistachios).
Pour into a buttered 9x5x3 inch loaf tin (see banner above).
Bake in the middle of 180°C oven for an hour.
Check if the loaf cake is ready by inserting a thin wooden pick inserted in centre.
Cool for 10 minutes in the tin, then remove and let it cool completely.
I thought the ruby cranberries and green pistachios made for a beautifully coloured loaf: