Sundays are for loaf-ing around. Get it? >_< This cranberry lemon loaf is very late February – still a little winter-y, but with a hint of spring on the way. Perfect with a cup (or 3) of tea.Jump to recipe
We’re back! Home, that is. We’ve been away for just under 3 months and it feels both odd and awesome to be home. Strangely, we’re still figuring out which light switches turn on which lights and we are both very, very jet-lagged. Me more so than Mike, but I actually love jet lag so maybe I’ll stick around on Japan time for a little while longer?
After what seemed like a pretty short flight (I only watched one movie and then passed out, very unlike myself because I usually love binge watching movies on flights), we took a quick taxi ride home and then promptly went out for pho, because pho. After pho, Mike passed out and I crept out to the kitchen to grab a frozen slice of this cranberry lemon loaf. I thought the smell of it would make Mike wake up, but no go. So, since I wanted a little company, I poured a glass of whiskey, hoping that the sound of whiskey hitting the bottom of a glass was a surefire way to ease Mike out of his jet-lag coma.
It worked, of course! Nah, I’m kidding, it didn’t work and I just poked him until he woke up. It was my idea of fun because I had a slice of toasted cake and Mike had whiskey and we went out on our little balcony, curled up under some blankets and chatted while the rest of the world was sleeping. To be honest, I feel a little sleepy constantly, so I’m kind of in a pleasant dream-like haze. I think I’ll stay here for a while…
Happy Sunday! Wishing you loaves and lots of loafing time,
Cranberry Lemon Loaf Recipe
makes 1 loaf
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 – 1/2 teaspoon salt
- 1⁄3 cup vegetable oil
- 3/4 cups sugar
- 2 large eggs
- 1⁄4 cup milk
- 1 teaspoon vanilla
- 1 cup fresh cranberries
- zest from 1 lemon
slightly adapted from food.com
Notes: I reduced the sugar a bit, as well as the salt. If you want to up the sugar, use 1/2 cup plus 1/3 of a cup. I went with 1/4 teaspoon salt, but the original asked for 1/2 teaspoon. I also upped the lemon zest because I like a tart loaf! I’m also very into toasting loaves, so if you have some stale slices near the end, toast them up and slather them with your favorite spread. I’m partial to a bit of whipped cream cheese :)
Preheat the oven to 350°F.
Lightly butter and line a loaf pan with parchment paper. I used a 8.5 × 4.5 × 2.5 inch loaf pan.
In a bowl, sift the flour, baking powder, and salt together. Set aside.
In a large bowl, whisk the oil and sugar together until pale. Add the eggs, one at a time, mixing well. Stir in the milk and vanilla.
Add the flour and mix gently, taking care to not over mix. Gently fold in the cranberries and lemon zest.
Pour into the prepared pan and bake for 50 minutes to a hour, or until a toothpick inserted into the middle comes out clean, or with a few crumbs clinging.
Let cool in the pan for 10 minutes, the gently release and let cool on a wire rack, completely. Slice and enjoy! Will keep, tightly wrapped, for up to 1 week in the fridge.