Sweet, orange-scented and chock-full of cranberries and walnuts, this cranberry nut bread is perfect for the holidays.
Servings: One 9 x 5-inch loaf (about 12 slices)
Total Time:1 Hour 20 Minutes
2/3 cupbuttermilk (see note)
2 teaspoonsgrated orange zest, from 1 orange
1/3 cuporange juice, from 1 orange
6 tablespoonsunsalted butter, melted
1 large egg
2 cupsall-purpose flour, spooned into measuring cup and leveled-off
1 cup plus 2 tablespoonssugar
1 teaspoonground cinnamon
1 teaspoonbaking powder
1/4 teaspoonbaking soda
1 cupfresh or frozen cranberries, halved (see note)
1/2 cupcoarsely chopped walnuts or pecans
Preheat oven to 375°F and set an oven rack to the middle position. Spray a 9 x 5-inch loaf pan with non-stick cooking spray.
In a small bowl, stir together buttermilk, orange zest and juice, melted butter and egg. Set aside.
In a large bowl, whisk together flour, sugar, salt, cinnamon, baking powder and baking soda. Stir the liquid ingredients into the dry ingredients with rubber spatula until just moistened. Gently stir in cranberries and nuts. Do not overmix.
Scrape the batter into the prepared loaf pan and spread evenly with a rubber spatula. Bake for 20 minutes, then reduce the heat to 350° F. Continue to bake until golden brown and a toothpick inserted into center of the loaf comes out clean, about 45 minutes longer. Cool the loaf in the pan for about 10 minutes, then turn out onto the rack and cool at least 30 minutes before serving.
Note: Cranberries are a bit tricky to chop because they roll all over the place. I cut them in half one at a time -- seems tedious, I know, but there aren't that many so it doesn't take long. If you're using frozen cranberries, be sure to slice them while they're still frozen.
Freezer-Friendly Instructions: The bread can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap or place in a freezer bag. Thaw overnight in the refrigerator before serving.
Note: If you don't have buttermilk, you can make your own by adding to 2 teaspoons lemon juice or white distilled vinegar to a liquid measuring cup. Add milk until the level reaches 2/3 cup. Let sit about 10 minutes until the mixture curdles.