Cranberry Orange Walnut Bread
“Coming from Oregon, a state famous for its cranberries, this bread is a given at our house. Each fall my husband and I scrounge around for walnuts to go in it. It’s a regular on our table, and not just at Thanksgiving. I freeze the berries so I have a ready supply all year long.” —Elaine Kremenak, Grants Pass, Oregon
| Servings | Prep Time | Cook Time |
| 16servings | 20minutes | 1hour + cooling |
| Servings | Prep Time |
| 16servings | 20minutes |
| Cook Time |
| 1hour + cooling |
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1-1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 large egg
- 1/2 cup orange juice
- Grated zest of 1 orange
- 2 tbsp butter melted
- 2 tbsp hot water
- 1 cup fresh or frozen cranberries
- 1 cup coarsely chopped walnuts
Portions: servings
Units:
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Ingredients
Portions: servings
Units:
|
Instructions
- In a large bowl, combine the dry ingredients. In another bowl, beat egg. Add orange juice, zest, butter and hot water. Add to flour mixture, stirring just until moistened. Gently fold in cranberries and walnuts.
- Spoon into a greased 9x5-in. loaf pan. Bake at 325° for 60 minutes or until a toothpick inserted in the centre comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Recipe Notes
Nutrition Facts
1 slice: 177 calories, 6g fat (1g saturated fat), 17mg cholesterol, 209mg sodium, 27g carbohydrate (14g sugars, 1g fibre), 4g protein.
