Cranberry & Orange Teabread

oooohhh I loved this bread loaf so much! Light & moist texture with tangy fragrant! Again this recipe requires no mixer, just a manual whisk & spatula is more than enough! The steps is like making muffin except that instead of filling the batter into individual muffin cups, the batter is baked in a loaf pan :)

Yesterday night after settled down my little girl to bed and my boy still hanging around at 9pm plus, I went ahead to start making this loaf. From juicing to measuring all the ingredients finally putting the loaf to oven, I think it took me abt 30mins or less...fast hur? After putting the loaf to bake, I shoved my boy to bed 'cos is already 10pm!! While my 2 kiddos finally in bed and I can finally relax and watch my CSI series and wait for my loaf to be ready! :)

This morning packed this snack box for my boy to bring to school!

Ingredient

• 225gm plain flour
• 1 tbsp baking powder
• 115gm sugar (I used 90gm only)
• 1/2 tsp salt
• 1 large orange zests
• 160ml fresh orange juice
• 2 eggs, lightly beaten
• 75gm butter, melted
• 115gm fresh cranberries (If using frozen cranberries, thaw before using)
• 50gm walnuts, chopped

Method

1. Line a 9 x 5 " loaf pan with baking paper and grease. Set aside.
2. Sift plain flour & baking powder twice in a mixing bowl. (This ensure the loaf texture is soft & fluffy)
3. Stir sugar, salt & orange zests. Make a well in the centre.
   
4. Add orange juice, eggs & melted butter. Stir from the centre till ingredients are well combined. Do not overmix. Add the cranberries & walnut and fold till blended
5. Pour batter into pan and spread evenly. (Tips : use a spatula cut through the middle section of the batter so that the loaf will not form a high dorm) Bake in preheated oven at 180 deg cel for 45-50mins until a skewer inserted in the centre of the loaf comes out clean. Cool in pan for 10mins before transfer to wire rack to cool completely.