Cranberry Orange Walnut Bread

By Addie

Cranberry Bread is a natural coming from Oregon, a state famous for its cranberries. And each fall my husband and I go out and scrounge around picking up the walnuts for this delicious bread. A lady was presenting this bread at a food fair when I had the "nerve" to ask her for the recipe. She obliged, and it's been a steady item in our menu ever since. But not just at Thanksgiving—heavens, no! I freeze the berries and have a ready supply all year long.

Ingredients

• 2 cups all-purpose flour
• 1 cup sugar
• 1-1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg
• 1/2 cup orange juice
• Grated peel of 1 orange
• 2 tablespoons butter, melted
• 2 tablespoons hot water
• 1 cup fresh or frozen cranberries
• 1 cup coarsely chopped walnuts

Preparation

Step 1

In a large bowl, combine dry ingredients. In another bowl, beat egg. Add orange juice, peel, butter and hot water. Add to flour mixture, stirring just until moistened. Gently fold in cranberries and walnuts. Spoon into greased 9-in. x 5-in. loaf pan. Bake at 325° for 60 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack. Yield: 1 loaf.
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Comments -

Every year my mom, my daughters and I get together and make this bread for Holiday gifts - none of it ever goes to waste! I have also made this recipe as muffins and mini loafs, just adjusting the baking time. One of the best quick bread recipes I have found.


I made this two different ways and we liked both. I followed the recipe but I only had dried cranberries, so I soaked them in the warmed orange juice & they worked out well. The second time I used white whole wheat flour and I used pecans. I also put it all into one loaf pan and baked it an extra 10 minutes. It was pleasing to the eye as well as the palate. Both loaves were gone in no time!