Cranberry Bread

10 standard portions

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Ingredients

• 100 g Fresh cranberries
• 1 Orange ((juice and zest only))
• 70 g Butter
• 200 g Caster sugar
• 250 g Plain flour (all purpose)
• 1.5 tsp Baking powder
• 0.5 tsp Baking soda
• 0.5 tsp Cinnamon
• 0.5 tsp Ground nutmeg
• 1 Egg
• 120 g Icing sugar
• 2 tablespoons Orange juice
• 0.5 Orange ((zest only))

Method

1. Preheat your oven to 180°C/160°C(fan)/350°F/Gas 4. Grease a 9x5 inch (22.5 x 12.5 cm) loaf tin.
2. In a large bowl, mix together 250 g Plain flour, 1.5 tsp Baking powder, 0.5 tsp Baking soda, 0.5 tsp Cinnamon and 0.5 tsp Ground nutmeg.
3. In a separate bowl, mix together 70 g Butter, 200 g Caster sugar, 1 Egg and the juice and zest of 1 Orange.
4. Add the wet ingredients to the dry ingredients and stir with a wooden spoon.
5. Gently stir in 100 g Fresh cranberries.
6. Pour the batter into the greased tin and cook in the oven for 1 hour, until a skewer comes out clean. Allow to cool in the tin for at least 20 minutes.
7. Once cooked, run a knife around the edge of the tin to loosen the loaf and then turn out onto a cooling rack. Allow to cool completely.
8. Make the icing by mixing together 120 g Icing sugar and the zest of 0.5 Orange. Slowly add 2 tbsp Orange juice until smooth. Don't let the icing get too thin.
9. Drizzle over the loaf and allow to set before slicing the loaf.