Cranberry Nut Bread
Absolutely wonderful! Full of flavor and very moist. First time I've ever made a cranberry quick bread but definitely not the last!
Yield
12 servingsPrep
15 minCook
50 minReady
1 1/12 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups | all-purpose flour |
|
| ¾ | cup | orange juice |
|
| 2 | tablespoons | vegetable oil |
|
| 1 | large | eggs |
|
| ½ | cup |
walnuts
chopped |
|
| 1 | cup |
cranberries
chopped |
|
| ½ | teaspoon | baking soda |
|
| 1 ½ | teaspoons | baking powder |
|
| ¾ | teaspoon | salt |
|
| ¾ | cup | sugar |
|
| 1 | teaspoon | orange zest |
|
Directions
Preheat oven to 350℉ (180℃) F (175 degrees C).
Grease a 9x5 inch loaf pan.
Combine the flour, sugar, salt, baking powder, and baking soda.
Add the cranberries and walnuts, and stir to coat with flour.
Mix together the egg, oil, orange juice, and orange zest.
Pour the egg mixture into the flour mixture, and stir until just blended.
Spoon the batter into the prepared pan.
Bake for 50 minutes in the preheated oven, or until a toothpick inserted near the center comes out clean.
Cool in pan for 10 minutes, then remove to a wire rack, and cool completely.
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