You can’t beat the combination of fruit and chocolate in this fragrant cranberry loaf. Perfectly tart and sweet, it’s a great cake for breakfast, brunch, or an after-dinner treat. It makes two loaves, so freeze the second one for another occasion.
Ingredients
3 eggs
1 ¼ cups sugar
1 ¼ cups vegetable oil
1 tsp pure vanilla extract
1 ½ cups orange juice
2 ½ cups flour (or gluten-free flour with xanthan gum)
1 tsp baking powder
1 ½ tsp baking soda
¼ tsp salt
3 cups fresh or frozen cranberries (no need to thaw)
1 ½ cups mini chocolate chips
Instructions
Preheat oven to 350°F. Coat two 9 x 5-inch loaf pans with nonstick cooking spray.
In the bowl of an electric mixer fitted with the paddle attachment, beat eggs with sugar, oil, and vanilla on medium-high speed for 3-5 minutes, until light.
Reduce mixer speed to low; gradually blend in orange juice.
Add flour, baking powder, baking soda, and salt. Mix just until combined. Fold in cranberries and chocolate chips.
Divide batter evenly between prepared loaf pans; spread evenly. Bake for 50-60 minutes, or until a wooden toothpick inserted into the center comes out dry.
Allow loaves to cool for 20 minutes. Invert onto serving platters.
Norene's Notes
Muffin Variation: In Step 5, scoop batter into muffin pans coated with nonstick spray or lined with paper liners until ¾-full. Bake at 375°F for about 25 minutes. Yields 18-24 muffins.
Frozen cranberries don’t need to be thawed. Just rinse and pat them dry with paper towels before folding them into the batter.
Recipe by Lil' Miss Cakes at https://lilmisscakes.com/2017/the-silver-platter-simple-elegance-review-and-giveaway