Serves 15
155 cal · 80 min
Cranberry Nut Bread
Recipe GLPR0fa2545c3c1d0a
A moist and vibrant quick bread loaded with tart cranberries and crunchy walnuts, brightened with fresh orange juice and zest. This classic loaf is tender and satisfying, perfect for breakfast, brunch, or as a holiday gift. Optional powdered sugar glaze adds a sweet finishing touch.
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Ingredients
2 cups All-purpose flour
⅔ cup Granulated sugar
1½ teaspoons Baking powder
1½ teaspoons Baking soda
2 teaspoons Fresh orange peel, grated
¾ cup Fresh orange juice
4 tablespoons Butter, melted
1 Large egg
1 cup Fresh cranberries, chopped
⅓ cup Walnuts, chopped
⅓ cup Powdered sugar, for glaze (optional)
1 teaspoon Water, for glaze (optional)
Directions
Preheat your oven to 350 °F. Grease the bottom of a 9 x 5-inch loaf pan with butter or cooking spray.
In a large bowl, whisk together flour, sugar, baking powder, and baking soda until evenly combined.
Grate the orange peel to get 2 teaspoons of zest, then squeeze fresh orange juice. Add additional orange juice as needed to reach 3/4 cup total.
In a separate bowl, whisk together orange juice, melted butter, egg, and grated orange peel until well blended.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; the batter should have a few small lumps.
Fold in the chopped cranberries and chopped walnuts, stirring just until evenly distributed.
Transfer the batter to the prepared loaf pan, smoothing the top with a spatula.
Bake for 50 to 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean or with only a few moist crumbs.
Allow the bread to cool in the pan for 10 minutes, then turn it out onto a wire rack and cool completely.
If desired, make the optional glaze by whisking together powdered sugar and water, adding more water as needed until you reach a thin, drizzle consistency.
Drizzle the glaze over the cooled bread and allow it to set before serving.
