Cranberry and orange go perfectly together in this bread, and the walnuts add a little bit of crunch. Add a drizzle of vanilla icing at the end for a sweet treat or slather with warm butter. See note for how to adapt this recipe for muffins.
Prep Time10 minutesmins
Cook Time25 minutesmins
Total Time35 minutesmins
Course: Dessert
Cuisine: American
Keyword: bread, cranberry, orange
Servings: 8people
Calories: 312kcal
Author: Chef Sara Furcini
Ingredients
Wet Ingredients
1largeegg
3/4cupmilk
1/2cupvegetable oil
1/3cupcane sugar
1tspsalt
1tsporange zestfrom 1 orange
Dry Ingredients
2cupsall purpose flour
3tspbaking powder
1cupfresh cranberries
1/4cupchopped walnuts
Instructions
Preheat the oven to 400° F and prepare a loaf pan by smearing the inside with butter, dusting with flour, and using a strip of parchment paper to line the bottom. Whisk together the wet ingredients in a large bowl and set aside. Combine the flour and baking powder in a large bowl, stir to combine. Add the cranberries and walnuts and toss to dust with flour. Pour the dry ingredients into the wet and use a spatula to gently fold. The batter will be lumpy, just be sure not to stir--I like to cut into the lumps with an up and down motion with my spatula just until there is no visible dry flour. Pour into the prepared loaf pan and bake for 25-27 minutes or until golden brown on top and a toothpick comes out mostly clean.
Notes
You may need to bake the bread for more or less time depending on the size of your loaf pan. Large muffins may take between 22-24 minutes. A good rule of thumb is to keep the oven door closed until you see the top turning golden brown. At this point, you can use the toothpick test to determine if the inside is fully cooked.If you want to ice your loaf, use a simple mixture of 2 cups powdered sugar, 1/2 teaspoon vanilla extract, and 3 Tablespoons milk.Feel free to leave the nuts out. This will not affect the baking time.Here are some loaf pans that people like for baking this type of bread (affiliate link).