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Cranberry Orange Walnut Bread
Cranberry Orange Walnut Bread
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Prep Time:
40 minutes
Cook Time:
60 minutes
Total Time:
100 minutes
Orange-scented cranberry nut quickbreads, perfect for gifting or storing.
Ingredients:
  • 0.75 cup butter, room temperature
  • 3 cups white sugar
  • 3 eggs, room temperature
  • 3 tablespoons orange zest
  • 6 cups all-purpose flour
  • 1 tablespoon salt
  • 4.5 teaspoons baking powder
  • 1.5 teaspoons baking soda
  • 2.25 cups orange juice
  • 3 cups whole cranberries
  • 1.5 cups chopped walnuts
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C) and generously grease three 8x4-inch loaf pans. Optionally, line the bottoms with parchment paper for easy removal.
  • Cream the butter and sugar in a large bowl using an electric mixer until light and fluffy. Gradually add the room-temperature eggs one at a time, ensuring each egg is fully incorporated before adding the next. Mix in the orange zest.
  • Combine the flour, salt, baking powder, and baking soda. Gradually mix into the egg mixture, alternating with orange juice.
  • Give the cranberries a rough chop.
  • Alternate adding the flour mixture and orange juice into the mixing bowl until just combined. Gently fold in the chopped cranberries and walnuts until evenly mixed. Divide the batter among the prepared pans.
  • Bake in the preheated oven for 30 minutes. If the tops are browning too much, cover with aluminum foil. Continue baking until a toothpick inserted in the center comes out clean, about 30 minutes more. Cool on wire racks.

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