Orange Cranberry Bread

Name: Orange Cranberry Bread
Yield: makes one 9 1/2 × 5 1/2-inch loaf or three 5 3/4 × 3 1/2-inch loaves
Ingredients: 1 cup chopped walnuts; 2 cups unbleached all-purpose flour; 1 cup sugar; 1 1/2 teaspoons baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 4 tablespoons (1/2 stick) butter, melted; 1 egg, beaten; 1 teaspoon freshly grated orange zest; Juice from 1 orange plus enough buttermilk to make 3/4 cup; 1 cup dried cranberries

December 9, 2011

Dried cranberries, widely available today, fleck the texture of this bread. If you use fresh berries that were frozen, be sure they are at room temperature because frozen berries affect the baking time. Toast the walnuts while preheating the oven.

Recipe notes

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