Ingredients:

  • 2 cups (250g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 1 tbsp (12g) baking powder
  • 1/2 tsp (3g) salt
  • 1 cup (120g) dried cranberries
  • 1/2 cup (115g) unsalted butter, melted and cooled
  • 2 large (100g) eggs, room temperature
  • 3/4 cup (180ml) buttermilk
  • 1 tsp (5ml) vanilla extract
  • 1 tbsp (6g) orange zest

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or line it with parchment paper, leaving an overhang on the sides for a quick lift.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Stir in the dried cranberries (previously tossed in a small amount of the flour) until they are evenly distributed.
  3. In a separate medium bowl, whisk the melted butter and eggs until smooth. Stir in the buttermilk, vanilla extract, and orange zest.
  4. Pour the wet ingredients into the dry ingredients. Using a rubber spatula, gently fold the mixture together until just combined. Stop the moment you see no more streaks of dry flour.
  5. Pour the batter into the prepared pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.