Cook and Scale
Orange Juice Breakfast Loaf
6 servings · 50 min total
A moist, tender whole wheat loaf soaked in fresh orange juice and studded with cranberries, finished with a bright orange glaze — perfect with morning coffee.
Ingredients
- 250 g whole wheat flour
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 100 g white sugar
- 2 egg
- 1¾ dl orange juice
- 5⅓ tbsp vegetable oil
- 1 tbsp orange zest
- 100 g raisins
- 2 tbsp orange juice, for glaze
- 80 g powdered sugar, for glaze
Contains: Gluten, Egg, Sulphites
Allergen info is best-effort — please verify yourself.
Method
- 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.
Whisk the dry ingredients — In a large bowl, whisk together the whole wheat flour, baking powder, baking soda and salt.
- 3.
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.
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.
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.
- 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.
- 7.
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.