Cranberry Orange Walnut Bread

I saw fresh cranberries last week at the grocery store and they jumped into my grocery cart. I quickly scooted over to where the oranges were and picked up some. I knew that I wanted to share this recipe, on the blog, as soon as I could. I also wanted to have this bread to eat! I’ll confess that I was eating a piece as I took the blog pictures. It’s so good. Don’t wait, make some with the first cranberries that find their way into your shopping cart!
Cranberry Orange Walnut Bread
The tart cranberries and sweet orange compliment each other so well, add the crunch of the walnuts and you have a perfect loaf of bread. See those little flecks of orange zest? I used a coarse micro plane type grater for those.  Chopping the cranberries was quick and easy in my food processor. Try this bread with a smear of cream cheese, it’s heaven.
Cranberry Orange Walnut Bread
Have I mentioned how moist this bread is? It just about melts in your mouth. I made this loaf late in the afternoon. After it cooled to room temperature, I slid it into a plastic bag for the night. In the morning I removed it from the bag and it was very easy to slice. The overnight hours had softened any crunchy edges. I do that with most of the quick breads I make. They improve with age. This bread also freezes very well, so you can make it ahead of time for gift giving or just enjoying yourself, anytime.Cranberry Orange Walnut Bread

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Cranberry Orange Walnut BreadCranberry Orange Walnut Bread

Cranberry Orange Walnut Bread

  • Servings: 1 loaf
  • Time: 1 hour 25 mins
  • Difficulty: Easy
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Ingredients:Cranberry Orange Walnut Bread
2 C all-purpose flour
1 C granulated sugar
2 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1 Tbsp grated orange zest
1/2 C fresh orange juice
1/2 C buttermilk
1/2 C unsalted butter, melted and slightly cooled
1 large egg, beaten
1/2 C toasted walnuts, chopped
1 1/2 C cranberries, coarsely chopped

Directions:
Preheat oven to 350°. Spray a 9″ loaf pan with baking spray.

Combine flour, sugar, baking powder, salt, baking soda and zest in a large bowl.

Separately mix orange juice, buttermilk, butter and egg.

Add wet ingredients to the dry mixture in the large bowl. Stir to combine, only enough so that no dry is showing. Quickly stir in the walnuts and cranberries. Do not over mix.

Scrape batter into loaf pan and smooth the surface. Bake for about 60 minutes or until a toothpick pushed into the center, comes out clean. Cool in pan for ten minutes then transfer to a rack to finish cooling.

 

Adapted from Christmas Memories Cookbook

Nancy Copyright 2014

8 thoughts on “Cranberry Orange Walnut Bread

    • I haven’t made this batter as muffins, but if I had to guess, I would start checking them after about 20 minutes. A lot depends on how full the muffin cups are and your oven. Do the toothpick test to make sure. I’m glad you liked the bread!

  1. Thanks for a wonderful looking recipe. It looks delicious. I have to look for cranberries at my local store so I can make this one soon.

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