Cranberry-Orange Bread
Submitted by amviking
Classic cranberry orange bread studded with whole cranberries and crunchy walnuts. Fresh orange juice and zest brighten every slice of this simple, butter-kissed quick bread.
YIELD
8 servingsPREP
30 minCOOK
60 minREADY
90 minThis is the cranberry orange bread you’ll come back to year after year.
No fancy techniques, no obscure ingredients. Just flour, butter, orange juice, fresh zest, whole raw cranberries, and a generous handful of walnuts folded into a batter you don’t even need to beat.
The cranberries pop with tart juice against the sweet, citrus-scented crumb. The walnuts add a buttery crunch that makes each bite worth savoring.
Bake it low and slow for an hour, let it cool just enough to slice, and try not to eat half the loaf standing at the counter.
Chef Tips
- Fold, don’t beat. Overworking the batter makes the bread tough instead of tender.
- Use the zest from one whole orange for maximum citrus punch.
- Raw whole cranberries burst during baking, creating gorgeous ruby pockets throughout the loaf.
- This bread slices cleaner the next day, making it a great make-ahead option.
Ingredients
Directions
Combine flour, baking powder, soda, salt and sugar in a large mixing bowl and set aside.
Mix beaten egg with orange juice, rind, butter, and hot water.
Fold flour mixture into egg mixture until blended.
Do not beat.
Gently fold in cranberries and walnuts.
Spoon into greased 9 inch X 6 inch loaf pan, or smaller pans of choice.
Bake at 325 for 60 minutes; test in center with a toothpick.
Cool on rack for 15 minutes before removing from pan.
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