Orange Cranberry Nut Bread

We blog about this recipe here.

Orange Cranberry Nut Bread

We love that this is so moist and delicious, keeps so well, and isn’t overly sweet! Recipe adapted from the NYTimes and Ocean Spray Cranberries

  • 2 c flour
  • 1 c sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp Diamond kosher salt
  • 3 T vegetable oil (or substitute 1/4 c melted and cooled butter)
  • 1 egg, lightly beaten
  • 3/4 c freshly-squeezed orange juice
  • 1 T grated orange rind (organic orange preferred)
  • 1 1/2 c coarsely chopped fresh cranberries
  • 1/2 c chopped pecans or walnuts

Preheat oven to 350 degrees. Grease a 9-by-5-by-3-inch baking pan.

Combine flour, sugar, baking powder, baking soda, and salt in a mixing bowl. Whisk to mix it all together. Add cranberries and walnuts; stir until well-coated.

Whisk together orange juice, egg, oil, and orange zest in a smaller bowl. Pour this orange juice mixture into flour mixture, and stir until just blended. Spoon the batter into the prepared pan.

Bake in the preheated oven until the edges are golden brown and a toothpick inserted near the center comes out clean, about 1 hour and 15 minutes.

Remove from the oven and cool in pan for 15 minutes before removing to a wire rack to cool completely. The flavor will be best if you wrap the cooled bread in plastic and don’t cut into it until the next day…but that’s not obligatory.

Recipe brought to you by BigLittleMeals.com and Andy and Ann.

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