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Cranberry Nut Bread
I created this cranberry nut bread decades ago by combining a couple of recipes from my collection. A friend suggested I add even more cranberries. Now there's a big burst of tart cranberry and lots of crunchy nuts in every piece. —Dawn Lowenstein, Hatboro, Pennsylvania
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1-1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 cup butter, cubed
- 1 large egg, room temperature
- 3/4 cup orange juice
- 1 tablespoon grated orange zest
- 1-1/2 cups fresh or frozen cranberries
- 1/2 cup chopped walnuts
Directions
- 1. Preheat oven to 350°. In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk the egg, orange juice and zest; stir into dry ingredients just until moistened. Fold in cranberries and walnuts.
- 2. Spoon batter into a greased and floured 8x4-in. loaf pan. Bake until a toothpick inserted in the center comes out clean, 65-70 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely.
Nutrition Facts
1 piece: 169 calories, 6g fat (2g saturated fat), 21mg cholesterol, 258mg sodium, 27g carbohydrate (14g sugars, 1g fiber), 3g protein.
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