If you’re looking for an easy and festive quick bread you can bake now, slice and then pop in the freezer for later, this is the one.
I made this cranberry walnut bread the other day and holy cow man, it was so good, I plan on making a second loaf this weekend just so I have something on hand to have with my afternoon tea.
We loved this bread so much, I’m planning on giving a few of these loaves away for the holidays to friends and neighbors.
Cranberry and walnuts. It’s the perfect combination. Who knew?
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
⅓ cup unsalted butter, softened
¾ cup granulated sugar
1 cup sour cream
Zest of 1 orange
1 ½ cups cranberries, chopped
½ cup walnuts, chopped
Preheat the oven to 350 F.
Grease or line a 9×5 loaf pan and set aside.
Combine the flour, baking soda, baking powder and salt together in a small mixing bowl and set aside.
In a large mixing bowl whisk together the butter, granulated sugar, eggs, and sour cream. Fold in orange zest.
Slowly stir the dry ingredients into the wet ingredients until the batter is nice and smooth.
Fold in chopped cranberries and walnuts.
Pour batter into the prepared loaf pan.
Bake for 55-60 minutes or until a toothpick inserted in the middle comes out clean. Let the cranberry walnut bread rest in the pan for 10 minutes before removing and placing it on a wire rack.
Cool completely before slicing.
I like to use frozen cranberries when I make this recipe as they are eaiser to slice and hold up better when mixing into the batter than fresh cranberries.