For whatever reason, I think the seasonal quick bread in the winter is cranberry nut bread. Maybe it’s because cranberries are a fall/winter fruit. I also like to think of cranberry nut bread as a little fancier than the standard banana bread, so I send it to family and friends with Christmas cookies.
I’m actually not sure where I got this recipe, but I’ve had great success with it (if I do say so myself). The one hitch is that it includes orange juice and buttermilk which takes extra brain power when I’m at the grocery store (I forgot them, and I had to postpone the baking until after my next grocery trip).
Cranberry Nut Bread
Yields 1 9 x 5 loaf or 3 mini loaves
- 1/3 cup orange juice
- 2 tsp orange zest
- 2/3 cup buttermilk
- 6 Tbs unsalted butter, melted and cooled
- 1 large egg
- 2 cups flour
- 1 cup and 2 Tbs sugar
- 3/4 tsp salt
- 1 tsp cinnamon
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1 cup cranberries, chopped
- 1/2 cup walnuts, chopped
- Preheat oven to 375. Prepare loaf pan(s) with non-stick spray.
- Combine orange juice, zest, buttermilk, butter, and egg.
- In a separate bowl, whisk together flour, sugar, salt, cinnamon, baking powder, baking soda.
- Combine wet and dry. Fold in cranberries and walnuts.
- For 9 x 5 loaf, bake for 20 minutes at 375 then reduce to 350 and bake for 45 minutes. Reduce time for smaller loaves. Use the toothpick test.