Makes 1 loaf

60g butter, at room temperature, plus extra for greasing

150g cranberries, halved

175g golden caster sugar

300g plain flour

1½ tsp baking powder

¼ tsp bicarbonate of soda

½ tsp salt

Zest of 1 orange

50g pecans, chopped

1 egg, beaten

180ml orange juice

1. Preheat the oven to 180˚C/160˚C fan/gas mark 4. Grease a 900g loaf tin with butter.
2. Toss the halved cranberries in a little of the golden caster sugar.
3. In a bowl, whisk together the flour, baking powder, bicarbonate of soda and salt. Stir in the zest, cranberries and pecans. Set aside.
4. In a separate bowl, cream the butter together with the remainder of the caster sugar. Add the egg along with a little of the flour mixture and stir to incorporate.
5. Add the orange juice with the remainder of the flour mixture, stirring constantly until everything is well combined.
6. Transfer to the prepared loaf tin. Bake for 50 minutes until a skewer inserted into the centre comes out clean. Allow to cool on a wire rack.

Per Serving: 289kcals, 10g fat (4.2g saturated), 45g carbs (19.9g sugars), 4.4g protein, 2g fibre, 0.186g sodium