Description
This Cranberry Orange Walnut Bread is a flavorful and moist quick bread combining the tartness of fresh cranberries and orange zest with the crunch of toasted walnuts. Perfect for breakfast or an afternoon snack, it’s easy to prepare and baked to a golden finish with a soft, tender crumb.
Ingredients
Scale
Nuts and Flavorings
- 1/2 cup walnuts (chopped, toasted)
- 2 tablespoons orange zest
- 1 teaspoon vanilla bean paste (or regular vanilla extract)
Liquids
- 1/2 cup orange juice (freshly squeezed)
- 1/2 cup half and half
- 1 large egg
- 1/3 cup oil
Dry Ingredients
- 2 cups flour (spooned and leveled)
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 3/4 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
Fruit
- 1 cup cranberries (fresh or frozen, roughly chopped)
Instructions
- Toast Walnuts: Start by toasting the walnuts in a small dry frying pan set to medium heat. Stir occasionally until the nuts become fragrant and just start to brown, about 5 minutes. Remove from heat and let them cool completely.
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan well or line it with parchment paper for easy removal, then set aside.
- Zest Oranges: Using a fine grater or zester, zest two oranges directly into a large mixing bowl to capture all the fragrant oils.
- Juice Oranges and Mix Liquids: Juice the oranges until you have 1/2 cup of fresh orange juice. To this, add 1/2 cup half and half and stir gently, then set the mixture aside.
- Combine Dry Ingredients: To the bowl with orange zest, whisk together the flour, white sugar, brown sugar, salt, baking soda, and baking powder until well combined.
- Mix Wet Ingredients: In a separate medium bowl, whisk the egg, oil, and vanilla bean paste (or extract) until smooth and uniform.
- Add Cranberries and Nuts to Dry Mix: Stir the chopped cranberries and cooled toasted walnuts into the dry ingredients to distribute evenly.
- Combine Wet and Dry: Pour the wet ingredient mixture and the orange juice/half and half mixture into the flour mixture. Stir gently until just barely combined, being careful not to overmix to maintain a tender crumb.
- Pour Batter and Bake: Transfer the batter into the prepared loaf pan, smoothing the top. Bake at 350°F for 30 minutes.
- Continue Baking Covered: Remove the loaf from the oven and cover it loosely with tin foil. Return to the oven and bake for another 15-25 minutes until a toothpick inserted into the center comes out clean, confirming it is fully cooked.
Notes
- Ensure the walnuts are completely cooled before mixing to avoid melting the batter.
- Using fresh orange juice and zest really enhances the bright citrus flavor.
- For a dairy-free version, substitute half and half with coconut milk or almond milk.
- Check cranberries for sweetness and adjust sugar if using very tart or frozen ones.
- Loaf baking times can vary; start checking doneness around 40 minutes to avoid overbaking.