Equipment
Ingredients
Dry Ingredients
- 240 g all-purpose flour
- 200 g granulated sugar
- 7½ g baking powder
- 2½ g baking soda
- 3 g salt
Fats and Liquids
- 55 g unsalted butter, cold
- 1 egg
- 180 ml orange juice
- 15 g orange zest, grated
Mix-ins
- 350 g cranberries, chopped
- 120 g pecans, chopped
Nutrition (per serving)
Method
Preheat the oven to 175°C (350°F). Grease and flour a 9x5x3 inch baking pan.
Sift the flour, sugar, baking powder, baking soda, and salt into a large bowl.
Cut the butter into the dry ingredients using a pastry blender until the mixture looks like coarse crumbs.
Whisk the egg in a separate bowl until thick and light in color.
Stir the orange juice and orange zest into the beaten egg.
Add the liquid ingredients to the dry mixture and stir until just combined.
Gently fold the chopped cranberries and pecans into the batter.
Transfer the batter to the pan and bake at 175°C (350°F) for 1 hour and 15 minutes.
Cool the bread in the pan for 10 minutes, then move to a wire rack to cool fully.
Wrap the cooled loaf in foil and let it rest overnight at room temperature before slicing.
Chef's Notes
- Resting the bread overnight allows the moisture to redistribute, making it easier to slice without crumbling.
Storage
Refrigerator: 7 days — Store wrapped tightly in foil to maintain moisture.
Freezer: 3 months — Wrap in plastic then foil.
Reheating: Serve at room temperature or toasted with butter.
