This bread is perfect around the holidays! On a snowy day, I love a hot cup of coffee and a slice of this bread.
It presents beautifully, the flavors blend so well and has a moist texture
Since it can be difficult and expensive to find fresh cranberries “off season”, I always grab a few extra bags during the winter months and toss in the freezer so I always have a bag on hand.
The prep is very easy, most of the ingredients can be blended in a food processor which is a win for me!
Jump to Recipe
One of my favorites with a cup of coffee
Blend flour, sugar, baking powder, salt, baking soda and butter. Cubing the butter is key for blending in the processor.
Should resemble a course meal texture
Orange zest
Whisk together orange peel, juice and egg.
In a large bowl, add egg mixture to flour mixture.
Coarsely chop fresh cranberries.
Add cranberries and nuts to batter
Stir until combined. Do not over stir
Add batter to an oiled parchment paper lined bead pan. Parchment paper is not essential but does make it easier for removal.
Equipment
Ingredients
- 2 Cups Flour
- 1 Cup Sugar
- 1.5 Tsp Baking powder
- 1 Tsp Salt
- 1/2 Tsp Baking soda
- 1/2 Cup Butter Cut into cubes
- 1.5 Tsp Orange peel Freshly grated
- 3/4 Cup Orange juice
- 1 Egg Large
- 6 Oz Fresh cranberries Coarsest chopped – half of a 12oz package
- 1/2 Cup Walnuts Chopped
Instructions
- Preheat oven to 350 degrees Fahrenheit. Oil a 9×5 loaf pan.
- Using a mixer with a pastry blender or in a food processor, blend together the flour through the butter until the mixture is blended and resembles a meal texture.
- In a separate bowl, whisk together the orange zest, juice and egg.
- Add egg mixture to flour blend and stir to combine
- Stir in cranberries and walnuts
- Pour batter in prepared pan.
- Bake 1 hour or until toothpick comes out clean
- Let bread cool for 15 minutes. Remove from pan and finish cooling on a rack.Enjoy!
