Cranberry Orange Loaf with Orange Zest Frosting is delicious and a beautiful little loaf to share with your loved ones this winter!
Cranberry Orange Loaf with Orange Zest Frosting uses that delicious sourdough start that I keep telling y’all about… have you gotten one going? You’ll fall completely in love with it!! Promise. It’s such a fun addition to my kitchen~ it adds a subtle tang to recipes that everyone loves because it’s a new flavor for most of them.
Join the party by getting a start going…
Here’s a good sourdough started recipe from King Arthur Flour with some awesome tips and tricks for taking care of it. It needs a little bit of love in the form of flour and water a couple times a week if it lives out of the fridge. If you keep it in the fridge then once a week will do it!
Cranberry Orange Loaf with Orange Zest Frosting
- 1/2 cup butter softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 egg room temperature
- 1 1/2 teaspoon vanilla
- 1 1/2 teaspoon orange zest
- 1 cup fresh sourdough start
- 2 overripe bananas mashed (approx 1 cup)
- 2 cups flour
- 1 teaspoon sea salt
- 1/2 teaspoon baking soda
- 1 cup fresh cranberries sliced in half
- 1/4 cup fresh squeezed orange juice
- Orange Frosting:
- 1/4 cup butter room temperature
- 1 tablespoon orange zest
- 1/2 teaspoon vanilla extract
- 1 cup powdered sugar
- 3 tablespoons heavy whipping
- Preheat oven 350 degrees F.
- Coat 9x5 pan with cooking spray; set aside.
- In a large mixing bowl cream butter.
- Add sugars and cream 3-4 minutes until light and fluffy.
- Add egg; mix 2 minutes.
- Add vanilla, orange zest, sourdough start, and mashed banana; mix to incorporate.
- In a separate bowl combine flour, sea salt, and baking soda; use a whisk to combine.
- Add flour mixture all at once to wet ingredients; mix until 80% incorporated.
- Add fresh cranberries; gently mix with spatula to combine.
- Do not over mix- a few lumps are okay.
- Evenly spread batter into prepared pan.
- Bake 45-60 minutes until a toothpick inserted in the center removes clean.
- If at 45 minutes the top of the loaf looks very browned, set a piece of foil over the top to protect over browning. ( I needed to do this)
- Cool on rack for 10 minutes, turn out and complete cooling.
- Orange Frosting:
- In a small mixing bowl cream butter.
- Add orange zest; mix.
- Add powdered sugar; mix.
- Add cream 1 tablespoon at a time; mix between additions.
- Spread on top of cooled loaf.
- Slice and serve.
I took this little loaf to a blogger brunch last week (more fun and exciting recipes coming tomorrow) and the ladies that tasted it loved it! Wait until you see tomorrows post… talk about all kinds of delicious brunch recipes. I wish I could wake up to that spread every day 🙂
Bake up a loaf of this Orange Cranberry Loaf with Orange Zest Frosting and join in the sourdough love!
Much Love and Peace~