📝 About This Recipe
This quintessential American quick bread is a symphony of contrasting flavors, pairing the sharp, ruby-red tartness of fresh cranberries with the bright, aromatic perfume of sun-ripened oranges. Its moist, tender crumb is punctuated by the satisfying crunch of toasted walnuts, creating a loaf that is as beautiful to slice as it is delicious to eat. Perfect for holiday mornings or a cozy afternoon tea, this bread captures the essence of seasonal baking in every buttery bite.
🥗 Ingredients
Dry Ingredients
- 2 cups All-purpose flour (spooned and leveled)
- 1 cup Granulated sugar
- 1 1/2 teaspoons Baking powder
- 1/2 teaspoon Baking soda
- 1 teaspoon Kosher salt
Wet Ingredients
- 4 tablespoons Unsalted butter (melted and cooled slightly)
- 1 Large egg (at room temperature, lightly beaten)
- 3/4 cup Fresh orange juice (approximately 2 large oranges)
- 1 tablespoon Orange zest (finely grated)
- 1 teaspoon Pure vanilla extract
The Fold-ins
- 1 1/2 cups Fresh or frozen cranberries (coarsely chopped)
- 1/2 cup Walnuts or pecans (toasted and chopped)
Orange Glaze (Optional)
- 1/2 cup Confectioners' sugar (sifted)
- 1-2 tablespoons Fresh orange juice (adjust for consistency)
👨🍳 Instructions
-
1
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan generously with butter or non-stick cooking spray, then line the bottom with parchment paper for easy removal.
-
2
In a small skillet over medium heat, toast the chopped walnuts for 3-5 minutes until fragrant and slightly golden. Set aside to cool.
-
3
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until thoroughly combined and aerated.
-
4
In a separate medium bowl, whisk the lightly beaten egg, orange juice, melted butter, orange zest, and vanilla extract until smooth.
-
5
Make a well in the center of the dry ingredients and pour in the wet mixture. Using a rubber spatula, gently fold the ingredients together.
-
6
Stop mixing when the flour is just barely incorporated; a few small streaks of flour are okay at this stage to avoid overworking the gluten.
-
7
Gently fold in the chopped cranberries and toasted walnuts until evenly distributed throughout the batter.
-
8
Pour the batter into the prepared loaf pan, smoothing the top with your spatula.
-
9
Bake for 60 to 70 minutes. At the 45-minute mark, check the color; if the top is browning too quickly, tent it loosely with aluminum foil.
-
10
The bread is done when a wooden skewer inserted into the center comes out clean or with just a few moist crumbs attached.
-
11
Remove from the oven and let the bread cool in the pan on a wire rack for 15 minutes.
-
12
Run a knife around the edges and carefully invert the loaf onto the rack to cool completely.
-
13
If using the glaze, whisk the confectioners' sugar and orange juice together until smooth and drizzle over the completely cooled bread.
-
14
For the best flavor and easiest slicing, wrap the cooled bread in plastic wrap and let it sit overnight at room temperature before serving.
💡 Chef's Tips
Toss the chopped cranberries in a tablespoon of flour before adding to the batter to prevent them from sinking to the bottom. Do not overmix the batter; stir only until the dry ingredients are moistened to ensure a tender, cake-like texture. If using frozen cranberries, do not thaw them before adding to the batter, as this prevents the juice from bleeding and turning the bread pink. To check for freshness, ensure your baking powder is active by dropping a pinch into hot water; if it bubbles vigorously, it’s good to go. Store leftovers in an airtight container for up to 3 days at room temperature or freeze for up to 3 months.
🍽️ Serving Suggestions
Serve thick slices toasted with a generous smear of salted cream cheese or whipped honey butter. Pair a slice with a hot cup of Earl Grey tea or a spiced chai latte for a perfect afternoon pick-me-up. Incorporate into a brunch spread alongside savory items like a spinach and feta quiche. Thinly slice and use as the base for a decadent French toast topped with maple syrup and fresh orange segments. Wrap a loaf in parchment paper and twine for a thoughtful, homemade host gift during the holiday season.