You’d think this loaf was a recipe passed down through generations, a family tradition that made it’s way onto the holiday table year after year. The thing is, you’d be dead wrong. Sure, it’s been around for a few years now and I can’t help but make it for the holidays but it was born out of the most unlikely of places, tree planting.
Breakfasts in camp were epic events. On the daily we’d dish out hash browns, eggs of every variety sometimes even made to order, good ol’ bacon or sausage, and warm freshly baked goods like cinnamon rolls, muffins, crisps, loaves, coffeecake, or scones. Something different every day. I’m not sure when it made it’s debut on the breakfast table but one season the planters awoke to this warm loaf served up alongside a random snowfall in June.
Studded with local dried cranberries, dark chocolate and orange, this is what Christmas cake should taste like. If tart is more to your taste, add in fresh local cranberries instead. Though perfect as is, it could handle any glaze – lemon, orange, even chocolate – you could throw at it.
Your holiday table will never be the same.
- 2 cup flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoon orange zest
- 1/2 cup butter, softened
- 1 cup sugar
- 2 eggs, room temperature
- 3/4 cup fresh squeezed orange juice
- 1 cup dried or fresh cranberries
- 4 oz dark chocolate, chopped
- Preheat oven to 350. Grease a loaf pan with butter.
- Combine flour, baking powder and soda, salt, and zest. In another bowl, beat or whisk together butter with sugar until smooth and fluffy. Whisk in the eggs. Combine dry ingredients with butter mixture and orange juice just until combined. Fold in cranberries and chocolate.
- Bake until golden brown and a toothpick inserted in the centre comes out clean, about 50-60 min.