Cranberry Walnut Bread Recipe 

I am really into cranberries this time of the year! This bread is very easy to put together and tastes great- buttered fresh out of the oven and equally great the next day. You can store it for about a week in an airtight container or freeze it for later use. And without a doubt – it will make a great addition to your holiday breakfast or brunch. Enjoy!

Cranberry Walnut Bread

• 2 tablespoons of butter – room temperature
• 2 cups of flour
• 1-1/2 teaspoon of baking powder
• ½ teaspoon of baking soda
• ½ teaspoon of salt
• 1 cup of sugar
• 1 large egg
• 1 teaspoon of orange zest
• 1 cup of fresh orange juice
• 1 cup of fresh cranberries
• 1 cup of chopped walnuts

Directions:

1. Preheat oven to 325F
2. Butter and flour 8-1/2 x 4-1/2 inch loaf pan
3. In a medium bowl, stir together flour, baking powder, baking soda and salt and set aside
4. With an electric mixer, cream butter and sugar on medium speed until creamed
5. Add egg and beat well
6. Gradually add flour mixture, mixing until combined – dough will appear dry
7. Reduce speed to low, add orange zest and orange juice
8. Fold in cranberries and walnuts
9. Spread batter in prepared pan and smooth top evenly
10. Bake until toothpick inserted into the centre comes out clean – 50 minutes to 1 hour – tent with foil if the top is browning too quickly
11. Cool in pan for 10 minutes then invert onto a wire rack
12. Cool completely before slicing