Ingredients:

  • 250g all purpose flour
  • 200g granulated sugar
  • 1 tbsp baking powder
  • 0.5 tsp kosher salt
  • 2 large eggs
  • 120ml neutral oil
  • 120g full fat sour cream
  • 60ml fresh orange juice
  • 2 tbsp fresh orange zest
  • 1 tsp vanilla extract
  • 1.5 cups fresh or frozen cranberries
  • 120g powdered sugar
  • 3 tbsp fresh orange juice

Instructions:

  1. Preheat your oven to 350°F and grease your loaf pan, lining it with parchment for easy removal.
  2. Rub 2 tbsp fresh orange zest into the 200g granulated sugar with your fingertips until the sugar is fragrant and damp. Note: This releases the essential oils for a deeper flavor.
  3. Sift the 250g flour, 1 tbsp baking powder, and 0.5 tsp salt into a medium bowl.
  4. In a larger bowl, whisk 2 eggs, 120ml oil, 120g sour cream, 60ml orange juice, and 1 tsp vanilla until the mixture is velvety and smooth.
  5. Fold the dry ingredients into the wet until just a few streaks of flour remain. Note: Overmixing creates a tough, rubbery loaf.
  6. Toss 1.5 cups cranberries with a teaspoon of flour, then gently fold them into the batter.
  7. Pour the batter into the prepared pan, smoothing the top with a spatula.
  8. Bake for 55 mins until a toothpick comes out clean or with just a few moist crumbs.
  9. Let the bread rest in the pan for 10 mins, then move to a wire rack to cool fully.
  10. Whisk 120g powdered sugar with 3 tbsp orange juice and pour over the cooled bread until it drips beautifully down the sides.