Cranberry and polenta loaf

Method Print recipe

1. Cream the butter and sugar together, then add the eggs and beat together
2. Fold through the polenta and flour, then add the zest and juice of 1 orange
3. Add the cranberries, cinnamon and vanilla seeds
4. Place the mixture into 2 lined bread tins and bake for 25-30 minutes until golden brown and cooked