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Cape Cod Cranberry Nut Loaf
Both the juice and zest of one large orange go into this quick bread batter, which moistens 2½ cups of flour along with two eggs and melted butter. Two cups of coarsely chopped cranberries — fresh or frozen — stud the crumb and burst with sharp citrus tang during the 90-minute bake. Optional chopped walnuts fold in for a bit of crunch in each of the 10 slices. Bake it the day before a brunch; the flavor deepens overnight and the loaf slices cleanly when fully cooled.
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.
Recipe Details
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