Orange Juice Breakfast Loaf

Method

1. 1

   Prep the loaf pan — Preheat the oven to 180°C (350°F). Grease a loaf pan and line the base with parchment paper.

2. 2
   • whole wheat flour250 g
   • baking powder1 tbsp
   • baking soda½ tsp
   • salt½ tsp

   Whisk the dry ingredients — In a large bowl, whisk together the whole wheat flour, baking powder, baking soda and salt.

3. 3
   • white sugar100 g
   • egg2
   • orange juice1¾ dl
   • vegetable oil5⅓ tbsp
   • orange zest1 tbsp

   Whisk the wet ingredients — In another bowl, whisk the white sugar with the eggs until pale, then whisk in the orange juice, vegetable oil and orange zest.

4. 4

   Fold in the cranberries — Pour the wet ingredients into the dry ingredients and fold gently until just combined. Fold in the cranberries, being careful not to overmix.

5. 5

   Bake until skewer comes clean — Pour the batter into the prepared pan and smooth the top. Bake for 45 minutes, until a skewer inserted in the centre comes out clean.

   ⏱45 min
6. 6

   Cool the loaf completely — Let the loaf cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

   ⏱10 min
7. 7
   • orange juice1¾ dl
   • powdered sugar80 g

   Drizzle with orange glaze — Whisk the powdered sugar with the remaining orange juice to make a smooth glaze, then drizzle over the cooled loaf before slicing.