This festive loaf would be delicious for breakfast on Christmas morning or with a cuppa while you take a break from the madness. I used yogurt in this recipe but you can also use buttermilk if you prefer, you batter will be a little looser. If you are using frozen cranberries make sure to chop them while them are still frozen as otherwise you will end up with a soggy mess! This is dedicated to Sue Archbold, our fabulous school secretary who keeps me supplied with coloured paper! Enjoy!

Ingredients

1/3 cup/ 80 millilitres orange juice

2 teaspoons grated orange zest

2/3 cup / 170 grams natural yogurt

84 grams/ 6 tablespoons unsalted butter melted and cooled

1 large egg – beaten

2 cups / 240 grams plain flour

1 cup/ 200 grams sugar

¾ teaspoon salt omit if you use salted butter

¼ teaspoon cinnamon

1 teaspoon baking powder

¼ teaspoon bicarbonate of soda /baking soda

1 cup/ 100 grams of fresh or frozen cranberries coarsely chopped

½ cup/ 65 grams walnuts – chopped

Method

Preheat the oven to 200C /400F fan assisted

Line a 9×5 inch loaf pan or spray with non stick cooking spray.

In a small bowl stir together orange juice, orange zest, yogurt, melted butter and beaten egg. Set aside

In large bowl whisk together flour, sugar, salt cinnamon, baking powder and baking soda. Stir the liquid ingredients into the dry ingredients with a wooden spoon or spatula. Gently stir in the cranberries and nuts. Do not overmix.

Scrape the batter into the prepared loaf pan and spread evenly.

Bake for 20 min at 200C/400F and then reduce the temperature to 180C/350C for about 40 minutes or until a skewer inserted into the centre comes out cleanly. Cool in the loaf pan  for about 10 minutes and then turn out onto  a wire rack