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Cape Cod Cranberry Nut Loaf
Tart, brightly colored cranberries and fresh orange zest take center stage in this classic quick bread. You'll love how the freshly squeezed citrus juice cuts through the dense, sweet crumb, keeping the loaf incredibly moist. Chopped walnuts bring a satisfying, earthy contrast to the bright fruit flavors. It's a gorgeous addition to a holiday brunch spread, but it's just as good sliced thick for a quiet weekend breakfast.
Equipment
- Oven
- Loaf Pan
Ingredients
- 1 large orange
- 2½ cups all-purpose flour
- 1 cup sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 4 tablespoons butter or margarine, melted
- 2 cups fresh or frozen cranberries, coarsely chopped
- ¾ cup walnuts, chopped (optional)
Instructions
- 1Preheat the oven to 375°F and grease a 9x5-inch metal loaf pan. Grate the peel from the orange and squeeze out 1/2 cup of juice.
- 2Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl. In a separate small bowl, beat the eggs, melted butter, orange peel, and orange juice until smooth.
- 3Pour the wet egg mixture into the dry flour mixture and stir with a wooden spoon just until combined. Don't overmix, or the bread will become tough. The batter will be quite stiff. Gently fold in the chopped cranberries and walnuts.
- 4Transfer the batter into the prepared loaf pan and spread it evenly. Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan on a wire rack for 10 minutes before removing it to cool completely.
Notes
- Storage: Keep the loaf tightly wrapped at room temperature for up to 3 days, or refrigerate for up to a week.
- Make ahead: This bread freezes exceptionally well. Wrap the completely cooled loaf tightly in plastic wrap and foil, then freeze for up to 3 months.
- Tip: Tossing the chopped cranberries in a tablespoon of flour before folding them into the batter prevents them from sinking to the bottom of the pan.