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!
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.
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
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
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