Cranberry Orange Nut Bread

Cranberry orange nut bread is a great loaf for late fall, and early winter as cranberries, oranges, and walnuts are all in season. Buy an orange and squeeze it fresh to get the best juice for this recipe (grate the peel first). 

Note: If using frozen cranberries do not thaw. 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. No need to thaw frozen cranberries for this recipe. 

I loved the cinnamony taste, with bursts of tart tangy cranberries and the added crunch of walnuts in this bread. The bread was so delicious. I was weak and unable to stop at only one piece.  Recipe bonus no mixer needed.

Recipe inspired by onceuponachef.com and makes one 9 x 5-inch loaf (about 10 slices) or 4 mini loaves. 

Ingredients;

• 1/3 cup orange juice
• 2 teaspoons grated orange zest, from one orange
• 2/3 cup buttermilk
• 6 tablespoons butter, melted
• 1 large egg
• 2 cups all-purpose flour, spooned into measuring cup and leveled off
• 1 cup plus 2 tablespoons sugar
• 3/4 teaspoon salt
• 1 teaspoon Saigon cinnamon or 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 cup fresh or frozen cranberries, chopped coarse (see note)
• 1/2 cup walnuts or pecans

Directions:

• Adjust the oven rack to the middle position and preheat the oven to 350 degrees. Spray the bottom of a 9 x 5-inch loaf pan with non-stick cooking spray or 4 small (mini) loaf pans.
• In a small bowl, whisk together orange juice, orange zest, buttermilk, butter and egg. Set aside.
• In a large bowl, whisk together flour, sugar, salt, cinnamon, baking powder and baking soda. Stir liquid ingredients into dry with a rubber spatula until just moistened. Gently stir in cranberries and nuts. Do not overmix.
• Scrape batter into prepared loaf pan and spread evenly with a rubber spatula. Bake a large loaf 40-45 minutes or until a toothpick inserted into the center of the loaf comes out clean or 30-35 minutes for mini loaves. 

• Cool loaf in pan for about 10 minutes, then turn out onto a wire rack and cool.  before serving.