Cuisine: baking
Author: Mrs Butterfingers
Prep time: 20 mins
Cook time: 60 mins
Total time: 1 hour 20 mins
A delicious quick bread with a combination of tart cranberries, orange zest with crunchy walnuts
  • 3½ cups unbleached all-purpose flour
  • 1½ tsp. salt
  • 1½ tsp baking soda
  • 2¼ cups granulated sugar
  • ¾ cups vegetable or canola oil
  • 3 large eggs
  • 1¼ cups buttermilk
  • zest and juice from one large orange
  • ½ tsp vanilla extract
  • 1¾ cups cranberries, fresh or frozen
  • 1 cup walnuts, lightly toasted and coarsely chopped
  1. Preheat oven to 350 F. and lightly grease and flour two 9 by 5-inch loaf pans.
  2. Into a large bowl add the flour, salt and baking soda and whisk to combine.
  3. In a stand mixer with the paddle attachment beat the sugar and oil until thoroughly combined; the mixture will look sandy.
  4. Whisk the eggs.
  5. With the mixer on low speed, slowly add eggs to the sugar mixture and mix well.
  6. Whisk together the buttermilk, orange zest and juice and vanilla.
  7. Add one-third of the dry ingredients and incorporate on low speed, then increase the speed to medium and mix for one minute.
  8. Add half the buttermilk mixture and mix briefly just to incorporate.
  9. Add half of the remaining dry ingredient, and incorporate before increasing the speed to medium for one minute.
  10. Repeat with remaining buttermilk mixture and the remaining dry ingredients.
  11. Scrape the bottom and sides of the bowl.
  12. Fold the cranberries and walnuts into the batter with a spatula. Scrape the sides of the bowl.
  13. Divide the batter evenly between the prepared pans.
  14. Bake the loaves for 60 to 75 minutes rotating the pans half way through the baking. (omit rotating pans if using convection bake)
  15. The loaves will be golden brown with cracked tops, and a skewer inserted in the center should come out clean and dry.
Recipe by Mrs. Butterfingers at http://mrsbutterfingers.com/?p=2737