Cranberry-Orange Walnut Bread

Here it is aready, Christmas Day and I’m still looking to do something with cranberries I’ve had since Thanksgiving!  Christmas came so fast this year I was making Christmas dough to freeze before I finished my turkey! Ohhh how fast time seems to go anymore! I was able to use part of my cranberries on two loaves of Cranberry-Orange Walnut Bread today and I still have cranberries left!  I’ll have to come up with another recipe for them.  It’ seems I saw a recipe for Cranberry White Chocolate Brownies recently, so I’ll have to give them a try.  Anyway, here is a recipe for bread I think you love if you like cranberries, walnuts and orange.  Recipe if adapted from Martha Stewart’s Everyday Food.

Recipe below is for a single loaf, if you want two loaves, double recipe.

 

 

Ingredients:

 

1 Tablespoons unsalted butter, room temperature, plus more for pan

2 cups all-purpose flour, plus more for pan

1 and 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup sugar

1 large egg

1 teaspoon grated orange zest

1 cup fresh orange juice

1 cup fresh cranberries

1 cup toasted walnuts, coarsely chopped

 

Directions:

 

1. Preheat oven to 325 degrees F.  Butter and flour an 81/2 by 41/2 inch loaf pan; set aside.  In a medium bowl, stir together flour, baking powder, baking soda, and salt; set aside.

2. With an electric mixer, cream butter and sugar on medium speed until combined.  Add egg and beat well.  Gradually add flour mixture, mixing until combined (dough will appear very dry).  Reduce speed to low, beat in orange zest and orange juice.  Fold in cranberries and walnuts.

3. Spread batter in a prepared pan, smoothing top.  Bake until a toothpick inserted in center comes out clean, 50 minutes to 1 hour (tent with foil if top is browning too quickly).  Cool in pan 10 minutes; run a knife around edges of loaf, and invert onto a wire rack.  Turn top side up; cool completely before slicing.

  

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