CRANBERRY-WALNUT BREAD

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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.

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  • 1

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

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.

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