There are some really great things about being part of the food and travel blogging community. You make new friends all over the world, get some great ideas to add to the bucket list, always have like-minded people to bounce ideas off, and best of all, always have great new recipes to try : )
I saw this one on Rachel’s site, Emerging Adult Eats, last week, and immediately added oranges and cranberries to my shopping list. I love orange and cranberry – one of my favourite old recipes is orange, cranberry and oat cookies. I was also really intrigued by Rachel’s addition of rosemary, for a savoury touch… I intended to make this as more of a cake than a bread, and planned on omitting the rosemary, but once the matter was made and tasted before being poured into the tin, I decided to add a little dried rosemary that I had in the spice cupboard anyway – it just seemed the right thing to do.
Anyway, I made my only little adjustments, as I am want to do, and here’s how it went…
– 2 ½ cups self-raising flour
– ½ cup caster sugar
– 3 eggs
– ½ cup olive oil
– ½ cup plain Greek yoghurt
– juice of 2 oranges
– zest of 2 oranges
– 1 tsp vanilla extract
– 1 cup dried cranberries
– pinch of salt
– 1 tsp dried rosemary
– ¼ cup mixed seeds (I used pepitas and sunflower seeds)
1. Preheat the oven to 170°C and grease a bread loaf tin.
2. Combine the flour and sugar in a large mixing bowl and set aside.
3. In another bowl, whisk together the eggs, oil, yoghurt, orange zest and juice, and the vanilla.
4. Whisk the wet ingredients into the flour until completely combined – you may have to scrape out the whisk a few times.
5. Finally, stir in the cranberries, salt and rosemary, pour the batter into the tin, and sprinkle the seeds over the top.