Cranberry Orange Walnut Bread

Cranberry Orange Walnut Bread
4.5 from 2 ratings
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.
Prep Time
10
minutes
Cook Time
50
minutes
Servings
12
servings
Cranberry Orange Walnut Bread recipe - The Daily Meal
Total time: 60 minutes
Ingredients
  • 2 cup 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 tablespoon (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
Directions
  1. Preheat oven to 350 F. Butter the bottom only of a 9-by-5-inch loaf pan.
  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.
  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.
  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.
  5. Pour batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 50 minutes.
  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.