Quite some years ago, when I was still living at home in the university holidays, I think, my family discovered the joys of orange and cranberry juice. Mum used to buy it pre-mixed, and the fridge would always stock a healthy supply. We all loved it.
Then came the very sad day when they stopped selling it at our local supermarkets. Undeterred, my parents started buying orange and cranberry juices separately, and we all mixed our own at the breakfast table while eating our boiled eggs. This situation continues to the present day, with the fridge now full of twice as many juice cartons as before. (Yes, I know that since we’re using less of each, we should only really need the same amount of cartons. It doesn’t seem to matter. We live in fear of running out.)
Anyway. While we were visiting the other week, the Daughter developed a taste for the orange-cranberry mix, as a result of which my fridge is now stocked to overflowing, too. Which is all by way of explaining why, when I saw that Gabby at fRustUratiNg had made an Orange Cranberry Nut Loaf, I begged shamelessly for the recipe to use for my 52 bakes challenge. Luckily, she’s a very lovely person and promptly handed it over, so the Daughter and I gave it a go. The estate agents had clearly all taken the day off, so you even get pictures for once!
Gabby’s Orange Cranberry Nut Loaf
- 3 cups of fresh or frozen cranberries
- 1 2/3 cups caster sugar
- 2/3 cup vegetable oil
- 1/2 cup milk
- 2 tsp. vanilla
- 2 tsp. grated orange peel
- 4 eggs
- 3 cups plain flour
- 2 tsp. bicarbonate of soda
- 1 tsp. salt
- 1/2 tsp. baking powder
- 1/2 c coarsely chopped nuts
In the interests of full disclosure, since my local supermarkets couldn’t furnish me with either fresh or frozen cranberries (what do we have against them in this country? Really?!) I had to use dried. Also, I only made one loaf, so halved the quantities here.
- Heat oven to 190°C.
- Grease the bottoms of 2 loaf pans.
- Mix the cranberries, sugar, oil, milk, vanilla, orange peel, and eggs in large bowl.
- Stir in the remaining ingredients and pour into pans.
- Bake for 60 minutes or until inserted wooden pick comes out clean.
- Cool for 10 minutes, then loosen sides of loaves and remove from pans.