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Cranberry Manderine Loaf
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Cranberry Mandarin Loaf | |
1/4 cup | butter, at room temperature |
1 cup | sugar |
finely grated zest of an orange or a couple mandarins/tangerines/satsumas | |
1 large | egg |
2 cups | all-purpose flour |
1 1/2 tsp. | baking powder |
1/2 tsp. | baking soda |
1/4 tsp. | salt |
3/4 cup | orange juice |
1 cup | fresh or frozen cranberries |
Preheat the oven to 350F
In a large bowl, beat the butter, sugar and zest until fluffy; beat in the egg. In a small bowl, stir together the flour, baking powder, baking soda and salt; add to the butter mixture in three additions, alternating with the juice in two. Add the cranberries along with the final addition of flour.
Pour into a buttered 8″x4″ loaf pan and bake for an hour, or until springy to the touch. Cool for a few minutes before turning out onto a wire rack.
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