This is a print preview of "Triple Cranberry-Walnut Quick Bread" recipe.

Triple Cranberry-Walnut Quick Bread Recipe
by Robyn Savoie

Triple Cranberry-Walnut Quick Bread

Perfect for an autumn coffee break, this tart and nutty bread is great with cream cheese.

Rating: 5/5
Avg. 5/5 1 vote
Prep time: United States American
Cook time: Servings: 14

Ingredients

  • 2 Cups All Purpose Flour
  • 3/4 Cup Granulated Sugar
  • 1 1/2 Tsp. Baking Powder
  • 1 Tsp. Salt
  • 1/2 Tsp. Baking Soda
  • 1/2 Cup Butter, Chilled & Diced (No Substitutions)
  • 1 Large Egg
  • 1/2 Cup Fresh Orange Juice
  • 1/4 Cup Cranberry Juice Cocktail
  • 1 Tbsp. Orange Zest
  • 1 Cup Fresh or Frozen Cranberries, Chopped
  • 1/2 Cup Dried Cranberries
  • 1/2 Cup Walnuts, Toasted & Chopped

Directions

  1. Preheat oven to 350°F. Grease bottom only of a 9 x 5-Inch loaf pan.
  2. In a large bowl, mix together flour, sugar, baking powder, salt, and baking soda. using a pastry blender or 2 knives, cut butter into flour mixture until coarse crumbs form.
  3. Mix together egg, orange juice, cranberry juice, and orange zest. Make a well in the center of flour mixture. Add juice mixture all at once to well, tossing with a fork until dry ingredients are just moistened. Stir in cranberries and nuts.
  4. Spoon batter into prepared pan; smooth top. Bake bread until golden brown and a toothpick inserted in center comes out clean, 55 - 60 minutes.
  5. Transfer pan to a wire rack to cool for 5 minutes. Turn bread out onto rack to cool completely.
  6. Tip: To allow the flavors to fully develop, wrap cooled bread in aluminum foil and refrigerate overnight before serving. For a pretty presentation at tea time, garnish slices of this bread with whole fresh cranberries and orange slices.