CRANBERRY ORANGE LOAF
- 2 cups flour
- ¾ cup sugar
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp sea salt
- ¼ cup oil
- 1 egg beaten
- ¾ cup orange juice
- 1 tbsp. orange zest
- ½ cup chopped fresh or frozen cranberries
- 1-2 drops orange essential oil
- ½ cup chopped nuts optional
Preheat oven to 325 degrees F. In a medium bowl stir together dry ingredients. In a large measuring cup, measure out the oil and orange juice, add egg and stir.
Pour liquid ingredients into the dry mixture stir just to combine, add in zest, chopped cranberries and essential oil, fold gently. To avoid tough bread do not over stir, just combine to moisten.
Grease bottom of pans only.
Bake in loaf pan 8 ½ ” x 4” or divide into 2 smaller loaf pans.
Bake 45 minutes and check with a toothpick, can take up to 60 minutes. Cool slightly and tip out of pan onto cooling rack to cool completely.
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