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

source: Good Things Catered

Ingredients

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

Directions

-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.