This is almost too quick to knock up. Like one of those cake in a cup jobs that leads to 10pm cravings and tighter jeans. This freezes well and is delicious toasted for breakfast with a little butter spread on it.

More recipes like this in my book, Recipes from a Normal Mum, out now… on Amazon, at Waterstones, WHSmith, The Book Depository and many smaller outlets.

I made a lovely video with the Scoff folks to show off how to make this loaf. You can see the vid on my YouTube channel and also the Scoff one. You can watch it below too.

Last December: My slow cooker beef bourguignon pie and Crumble topped mince pies and a very ugly but delicious cranberry & raspberry traybake

Two years ago: Mini Yorkshire pudding canapes and Christmas pudding fizz and Brandy butter icing and Rudolf morsels

Three years ago: Lime meringue pie with chocolate pastry and Christmas scones and Ginger cake with Christmas cottage and Hot chocolate on a stick

Four years ago: Moonuts and Cheese biscuits and Parsnip soup and Inauthentic chicken tagine

Orange & cranberry loaf

Ingredients:

• 260g plain flour
• 1½ tsp baking powder
• ½ tsp bicarbonate of soda
• 1 tsp ground cinnamon
• Pinch of salt
• 75g butter
• 130g caster sugar
• Zest of 1 orange
• 125mls orange juice (this is equal to the juice of 2 large oranges)
• 2 large eggs, at room temperature
• 120g dried cranberries

Preheat the oven to 180C/gas mark 4 and grease and line a loaf tin. Mix together all the ingredients apart from the cranberries and beat for about 3 minutes with an electric mixer or 5 minutes by hand until light and creamy looking. Add the cranberries, stir lightly. Pour into the tin and bake for 30 – 40 minutes (depends on how large your tin is, the larger it is the quicker it should bake) until a toothpick comes out of the centre of the loaf clean. Cool in the tin for 15 minutes on a wire rack before removing the tin.

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