Tuesday, December 16, 2008

Cranberry Walnut Bread

I bought some fresh cranberries on sale the week of Thanksgiving and have been keeping them in my freezer until I figured out what to do with them. I have slowly been collecting recipes that call for fresh cranberries instead of dried and decided to make this one last Friday during my mid-exam baking frenzy. The tartness of the cranberries and orange flavor make this bread a great contrast in flavor to other heavier baked goods that might be around this time of year. It's a great morning pick-me-up or good for a snack on a gloomy day.
I liked that it's not as sweet or greasy as other quick breads and doesn't contain a lot of fat. Joe really liked this bread a lot, and I'm sure you will too!
Cranberry Walnut Bread
2 c. all purpose flour
1/2 c. granulated sugar
1 Tbsp baking powder
1/2 tsp salt
2 tsp grated orange zest
2/3 c. juice from an orange
2 eggs, lightly beaten
3 Tbsp unsalted butter, melted
1/2 c. shelled walnuts, coarsely chopped
1 1/4 c. fresh cranberries
-Preheat oven to 350 degrees and prepare a standard loaf pan.
-In a small mixing bowl, combine orange juice, eggs, butter, and stir to combine thoroughly; set aside.
-In large mixing bowl, sift together flour, sugar, baking powder, and salt.
-Add orange zest and stir to combine.
-Add wet ingredients to well in dry ingredients and mix until just combined (don't over mix).
-Fold in walnuts and cranberries and transfer mixture to prepared loaf pan.
-Place into oven and bake until knife inserted into center comes out clean, about 50-55 minutes.
-Remove bread from oven and cool in pan for 15 minutes.
-Remove from pan and cool completely on wire rack.
-Wrap and put away for 1 to 2 days before serving.


Anonymous said...

YAY! looks great! So glad you liked!

Joelen said...

Look at those beautiful cranberries! Looks great and easy too!

That Girl said...

Cranberries give everything such a bright beautiful color, don't they?