B.C. Cranberry Loaf with Orange Glaze by Chez Chanelle

Ingredients

Cranberry loaf

• 1 ½ cups B.C. cranberries (fresh, frozen or dried)
• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• ¼ cup B.C. milk
• Zest of 1 large orange, divided
• ¼ cup orange juice, freshly squeezed (recommend B.C.’s Chaser’s Fresh Juice)
• 6 tbsp unsalted B.C. butter, softened
• ¾ cup granulated sugar
• 2 large B.C. eggs, room temp
• ¾ cup white chocolate chips (optional)

Orange glaze (optional)

• 1 cup powdered sugar
• 1 1/2 Tbsp freshly squeezed orange juice, add slowly to reach desired consistency
• 1 tsp orange zest, reserved from the orange above

Preparation/Method

To make the loaf

1. Preheat the oven to 350˚F.
2. Butter a loaf pan then dust with flour, tapping out the excess flour.
3. In a mixing bowl, whisk together: flour, baking powder, and salt. Set aside.
4. In a separate bowl, combine the milk, zest of 1 orange (reserve 1 tsp zest for the glaze), and orange juice. Set aside.
5. In a large mixing bowl or in the base of a stand mixer, cream together butter and granulated sugar on medium/high speed for 2-3 minutes. Mix in two eggs, mixing until well incorporated.
6. Add flour mixture in two parts, alternating with the milk mixture and mixing on medium/low speed just until incorporated with each addition. Scrape the sides of the bowl with a spatula as needed.
7. Fold in the B.C. cranberries and white chocolate chips into the batter just until incorporated.
8. Pour the batter into your prepared pan and bake for 45-50 min at 350˚F until golden on top and a toothpick inserted into the center comes out clean.
9. Let cool completely before glazing.

To make the glaze

1. In a separate bowl, combine powdered sugar, orange juice and reserved tsp of zest. Stir until smooth.