Cranberry walnut bread

Lynnda Cloutier


for the best rise in quick breads using baking soda, the batter must go into the oven soon after the leavener is activated by liquid ingredients.SourcE unknown

★★★★★ 2 votes


2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon table salt
1/8 teaspoon ground cloves
1 1/2 cups fresh or frozen cranberries, divided
1 cup granulated sugar, divided
1 cup buttermilk
two eggs
1/2 cup vegetable oil
2 teaspoons minced orange zest, about one orange
1 teaspoon vanilla extract
1/2 cup chopped toasted walnuts
3 tablespoons coarse or turbinado sugar


1preheat oven to 350°. Coat the inside of a nine by 5 inch loaf pan with nonstick spray.
Whisk together flour, baking powder, baking soda, cinnamon, salt, and cloves in a bowl. Make a well in the center. Set dry ingredients aside.
2Toss 1 1/4 cups cranberries with 1/4 cup granulated sugar in a small bowl. Set sugar cranberries aside.
3Whisk together buttermilk, the remaining 3/4 cup granulated sugar, eggs, oil, zest and vanilla in another bowl until fully mixed. Pour buttermilk mixture into well of dry ingredients. Stir only until dry ingredients are moistened.
4Stir the sugar ,cranberries and walnuts into batter. Pour batter into the prepared loaf pan. Bake until a toothpick inserted in the center of loaf comes out clean and bread is Golden on top, about one hour. Cool loaf in pan on a rack for 15 minutes. Pulse the remaining 1/4 cup cranberries into mini food processor or minced them by hand. Toss with coarse sugar for topping.
5Turn the bread out onto a cooling rack. Sprinkle top of loaf with the cranberry sugar topping. Let bread cool completely, about two hours, before serving.
To make ahead, Bake and completely cool bread. Wrap loaf in freezer paper. Freeze up to one month. To serve, thaw the bread to room temperature. Make the topping of cranberries and coarse sugar. Sprinkle over the top of the loaf. Makes one loaf for 20 slices

About Cranberry walnut bread

Course/Dish: Sweet Breads