Cranberry Orange Quick Bread Wreath Recipe

Ingredients

• 285 g all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon fine salt
• 150 g granulated sugar
• Finely grated zest of 2 oranges
• 2 large eggs
• 120 ml neutral oil
• 180 ml buttermilk
• 80 ml fresh orange juice
• 1 teaspoon vanilla extract
• 180 g fresh or frozen cranberries, coarsely chopped
• 100 g powdered sugar
• 2 tablespoons fresh orange juice, for glaze
• 30 g shelled pistachios, chopped

Method

1. 1

   Heat the oven to 175 C, or 160 C fan. Grease and flour a 25 cm ring or Bundt pan, taking care to coat every groove.

2. 2

   Whisk the flour, baking powder, baking soda, and salt in a medium bowl.

3. 3

   Rub the granulated sugar and orange zest together in a large bowl until fragrant. Whisk in the eggs, oil, buttermilk, 80 ml orange juice, and vanilla.

4. 4

   Fold in the dry ingredients just until a few flour streaks remain, then fold in the cranberries.

5. 5

   Spoon the batter evenly into the pan. Bake for 45 to 50 minutes, until a tester inserted near the center comes out clean.

6. 6

   Cool in the pan for 15 minutes, then turn the bread onto a rack and cool completely.

7. 7

   Whisk the powdered sugar with the remaining orange juice. Drizzle the glaze around the ring and scatter the pistachios over it before the glaze sets.