Cranberry Walnut Bread
Yield: Makes One 9” x 5” Loaf
I received this recipe over 15 years ago from a friend’s mother who made this bread every year around Thanksgiving and Christmas when fresh cranberries are available. I love it because it lasts for several days and still tastes fresh as ever, and it freezes wonderfully for up to 3 months. It is great sliced fresh and eaten plain, but as an extra special treat try toasting it in the oven for a five minutes (at 350°F) and then spreading it with cream cheese or butter.
2 Cups All Purpose Flour
1 Cup Granulated Sugar
1½ teaspoon Baking Powder
½ teaspoon Baking Soda
½ teaspoon Granulated Table Salt
1½ Cup Whole Cranberries, fresh (not canned or dried)
1 Cup Walnuts, chopped
2 Tablespoons Butter, melted
¾ Cup Orange Juice, slightly warmed
- Adjust the oven racks so that one rack is placed in the center. Preheat oven to 350°F. Thoroughly grease the loaf pan with either pan spray or butter.
- Sift together the dry ingredients. Toss in the cranberries and walnuts and stir. Set aside.
- In a separate bowl, beat the egg and then whisk in the melted butter and warmed orange juice.
- Add the wet ingredients to the dry ingredients and mix until just blended, being careful not to over-mix.
- Scrape the batter into the loaf pan. Place the pan into the preheated oven.
- Bake 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool on rack for about 15 minutes before turning out of the pan onto a wire rack to cool completely.
- Source: Chef Alphonsine