Ginger-Cranberry-Orange Loaf


Occasionally I watch my wife try to pick out what she would like for breakfast and stand in front of the pantry gazing at the lack of cereal options. This is of course entirely my fault considering I’m the one who does the shopping. I tend to buy things I like and I’m never entirely sure what she would enjoy. Those breakfast disappointments inspire me to bake.

Ginger-Cranberry-Orange Loaf

2 large eggs
3/4 cup orange juice
1 tsp orange extract
1 cup sugar
1/2 cup dried cranberries, rehydrated in 1/4 cup orange juice
4 tbs butter
2 cups AP flour
1 tbs baking powder
1/2 tsp ginger
Pinch of salt

Preheat your oven to 350 and grease a loaf pan. In a medium bowl whisk orange juice and eggs until frothy. Add orange extract and sugar, whisk to combine, then add cranberries. Set aside. Into a large bowl add flour, baking soda, ginger, salt, and candied ginger. Mix thoroughly. Pour wet ingredients into dry, drizzle melted butter atop, and stir to combine. Pour batter into a loaf pan and bake for 45-50 minutes, or until a toothpick inserted comes out clean. Enjoy with a cup of coffee or tea for breakfast or an afternoon snack.


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