Zesty homemade Cranberry bread


Zesty and tangy cranberry bread

Method:

2 cups all-purpose flour (sieve flour to get rid of lumps)
1 teaspoon 1/2 baking powder (and)
¼ teaspoon baking soda
1 teaspoon salt
1 cup  cranberries (chopped)
¾ cup buttermilk
1 teaspoon vanilla extract
¼ cup Vegetable oil
1 large egg (room temp)
1 cup granulated sugar

Line a loaf pan with parchment. Butter the bottom and sides of the paper. Then Set aside. Preheat the oven to 375 degrees F.
In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt. Add cranberries and stir to distribute.
In another mixing bowl, whisk together egg, buttermilk, vanilla, oil, and sugar. With a spatula, fold in wet ingredients to dry ingredients. Don’t overmix. You may see a few flour lumps, but that’s fine.
Pour batter into prepared pan. Bake bread until the top is golden brown and the toothpick inserted in few places in the center of the cake comes out clean.
Cool completely in the pan. For an orange glaze mix 1 cup of powdered sugar with 3 tablespoons of orange juice until smooth.

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