Cranberry and Orange Loaf is delicious the same day, but can be stored in an airtight container in the fridge for up to 3 days. Bring the loaf to room temperature before serving.

Preheat your oven to 160°C and line a 2 lb loaf tin with parchment. Beat the butter and sugar in a large bowl with a wooden spoon until it starts to become pale. Add in all of the other ingredients.

Heat your oven to 180°C and line a 2 lb loaf tin with baking parchment. Sieve the baking powder into the flours and mix. Rub the butter in until the mixture looks like rough breadcrumbs.

Make 8–12 downward cuts around the edge of the loaf (this helps to pull the bread apart when serving). Spoon 1 heaped tablespoon cranberry sauce into the well before grating in the zest of half ...

Preheat oven to 350F degrees. Spray a 9x5 loaf pan with non-stick cooking spray. In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt. Using a fork or just ...