CRANBERRY-WALNUT BREAD

By bjnelson55

For the best rise in quick breads using baking soda, the batter must go into the oven soon after the leavener is activated by liquid ingredients.

Ingredients

• WHISK:
• 2 cups all-purpose flour
• 1 1⁄2 tsp. baking powder
• 1 ⁄2 tsp. baking soda
• 1 ⁄2 tsp. ground cinnamon
• 1 ⁄2 tsp. table salt
• 1 ⁄8 tsp. ground cloves
• TOSS:
• 1 1⁄2 cups fresh or frozen cranberries, divided
• 1 cup granulated sugar, divided
• WHISK:
• 1 cup buttermilk
• 2 eggs
• 1 ⁄2 cup vegetable oil
• 2 tsp. minced orange zest (zest of about 1 orange)
• 1 tsp. vanilla extract
• 1 ⁄2 cup chopped toasted walnuts
• 3 Tbsp. coarse or turbinado sugar

Details

Servings 1

Preparation

Step 1

Preheat oven to 350°; coat the inside of a 9×5-inch loaf pan with nonstick spray.

Whisk together flour, baking powder, baking soda, cinnamon, salt, and cloves in a bowl; make a well in the center. Set dry ingredients aside.

Toss 1 1⁄4 cups cranberries with 1⁄4 cup granulated sugar in a small bowl; set sugared cranberries aside.

Whisk together buttermilk, the remaining 3⁄4 cup granulated sugar, eggs, oil, zest, and vanilla in a separate bowl until fully combined. Pour buttermilk mixture into well of dry ingredients; stir only until dry ingredients are moistened.

Stir the sugared cranberries and walnuts into batter. Pour batter into the prepared loaf pan. Bake until a toothpick inserted in center of loaf comes out clean and bread is golden on top, about 1 hour. Cool loaf in pan on a rack for 15 minutes.

Pulse the remaining 1⁄4 cup cranberries in a mini food processor (or mince them by hand); toss with coarse sugar for the topping.

Turn bread out onto a cooling rack; sprinkle top of loaf with the cranberry-sugar topping. Let bread cool completely, about 2 hours, before serving.