This oh so scrumptious bread  is a dynamite  combination of flavours.  The roasted walnuts are rich and crunchy, and the tart cranberries and orange zest create an explosion for your taste buds.   The recipe makes two loaves – one to enjoy fresh out of the oven the other to tuck in your freezer or share with a friend

: quick bread
Cuisine: baking
: 16
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.


CHEF NOTES;  You might be tempted to skip roasting your walnuts  but please don’t.  A light toasting brings out the best in most nuts, highlighting their naturally rich, sweet flavours.  To toast shelled nuts spread the nuts in a single layer on a baking pan and bake in a 350F oven until the nuts are lightly fragrant and just hot to the touch.  Depending on the nut, this will take from 7 to 10 minutes.  Watch them closely, as they can go from just right to burned in a matter of seconds. Chop your nuts coarsely after baking.



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