You don't have to wait for a special occasion to make this sweet, citrus-y loaf—it's delicious all year round. If you’d like to add a glaze, drizzle the cooled bread with a mixture of confectioners’ sugar and orange juice.
This recipe was originally published in the South Florida Sun Sentinel.
- 2 Cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 Teaspoon salt
- 1/2 Teaspoon baking soda
- 1/2 Teaspoon cinnamon
- 1/2 Cup granulated sugar
- 1/4 Cup brown sugar, packed
- 1 Teaspoon vanilla
- 1/2 Cup buttermilk
- Juice and zest of 1 orange
- 4 Tablespoons (1/2 stick) unsalted butter, melted and cooled, plus more for pan
- 2 large eggs, lightly beaten
- 1 Cup fresh cranberries, chopped
- 1/2 Cup chopped walnuts
Step 1: Preheat oven to 350 F. Butter the bottom only of a 9-by-5-inch loaf pan.
Step 2: In a medium bowl, combine 2 cups flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon salt, 1/2 teaspoon baking soda and 1/2 teaspoon cinnamon.
Step 3: In a large bowl, whisk together 1/2 cup granulated sugar, 1/4 cup packed brown sugar, 1 teaspoon vanilla, 1/2 cup buttermilk, the juice and zest of 1 orange, 4 tablespoons unsalted butter (melted and cooled), and 2 large, lightly beaten eggs.
Step 4: Add the flour mixture to the wet mixture and stir just until combined. Gently fold in 1 cup chopped cranberries and 1/2 cup chopped walnuts.
Step 5: Pour batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 50 minutes.
Step 6: Transfer pan to a wire rack and cool slightly. Run a knife around the edge of the pan and invert on rack. Remove pan and allow to cool completely before slicing.