I found inspiration for today's recipe in Carole Bloom's The Essential Baker. Her original recipe was for Cranberry Nut Tea Loaf, but I wanted to make my own version with quite a few changes. A slice of this loaf is delicious with afternoon tea, as a lighter dessert, or even as a breakfast treat. In my version, I amped up the orange, reduced the sugar a bit, skipped the nuts, and turned this into a 100% whole grain recipe, so no need to feel overly guilty about enjoying it!
Cranberry Orange Tea Loaf
2 cups white whole wheat flour
3/4 cup sugar
1 1/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 large egg
2/3 cup vanilla yogurt
1/3 cup fresh orange juice (from approx. 2 oranges)
zest of 2 oranges
6 Tbsp butter, melted
2 cups frozen cranberries (I always freeze several bags each fall so I can have cranberries year-round)
Preheat oven to 375 degrees. Grease a glass loaf pan with butter or cooking spray.
In a large bowl, whisk together the dry ingredients.
In a medium bowl, whisk together the wet ingredients.
Pour the wet mixture into the dry mixture and stir just until combined. Gently fold in cranberries. Spread batter evenly into the prepared loaf pan.
Bake for 20 minutes at 375 degrees. Then, lower the oven to 325 degrees and bake an additional 50 minutes. (Since everyone's oven is different, start checking at 40 minutes to be on the safe side.) Loaf is ready when the exterior is a deep golden brown and a knife inserted in the center comes out clean.
Remove loaf from the oven and let cool 15-20 minutes in the pan before turning the loaf out onto a cooling rack.