Cranberry Nut Bread

Sweet, orange-scented and chock-full of cranberries and walnuts, this bread is perfect for the holidays. It’s a classic quick bread, which means very easy to throw together. The hardest part is chopping up the fresh cranberries because they like to roll all over the place. But it’s important to use them as opposed to dried because they add a pleasant tartness and look so pretty and festive once the bread is sliced.

Begin by combining the buttermilk, orange zest, orange juice, melted butter and egg in a small bowl. You can use freshly squeezed orange juice or bottled – it doesn’t matter. Also, since the recipe calls for only 2/3 cup of buttermilk, you might not want to buy a whole carton. It’s easy to make your own by combining regular milk with a bit of lemon juice or vinegar.

1/3 cup orange juice
2 teaspoons grated orange zest, from one orange
2/3 cup buttermilk*
6 tablespoons unsalted butter, melted
1 large egg
2 cups all-purpose flour
1 cup plus 2 tablespoons sugar
3/4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking powder
1/4 teaspoon baking soda
1 cup fresh or frozen cranberries, chopped coarse**
1/2 cup walnuts or pecans

1. Adjust oven rack to middle position and preheat oven to 375 degrees. Spray bottom of 9 x 5-inch loaf pan with non-stick cooking spray.
2. In a small bowl, stir together orange juice, orange zest, buttermilk, butter and egg. Set aside.
3. In a large bowl, whisk together flour, sugar, salt, cinnamon, baking powder and baking soda. Stir liquid ingredients into dry with rubber spatula until just moistened. Gently stir in cranberries and nuts. Do not overmix.
4. Scrape batter into prepared loaf pan and spread evenly with a rubber spatula. Bake for 20 minutes, then reduce heat to 350 degrees. Continue to bake until golden brown and toothpick inserted into center of loaf comes out clean, about 45 minutes longer. Cool loaf in pan for about 10 minutes, then turn out onto wire rack and cool at least one hour before serving.

*Make your own buttermilk by adding to 2 teaspoons lemon juice or white distilled vinegar to wet measuring cup. Add milk until level reaches 2/3 cup. Let sit about 5 minutes until mixture curdles. Makes one 9 x 5-inch loaf

**Cranberries are a bit tricky to chop because they roll all over the place. You can use a food processor if you like but I think it’s easier to just cut each one in thirds with a sharp knife. It’s only one cup so it doesn’t take long. If you’re using frozen cranberries, be sure to chop them while they’re still frozen.

Once Upon a Chef

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: