One of my favorite recipes during this time of the year that uses some of these delicious ingredients is this orange cranberry nut bread.
I prefer getting the fresh variety of the red-hued fruit, though you could easily use frozen. With their characteristically strong tart flavor, it balances beautifully with hearty nuts and bright orange juice and zest.
Pucker up (no mistletoe required!), and make our recipe now.
Cooking by the Numbers…
Step 1 – Prep
Preheat the oven to 350°F. Spray a loaf pan with cooking spray.
Coarsely chop the walnuts and cranberries. If using frozen cranberries, allow them to sit for 10 minutes at room temperature before chopping them.
Step 2 – Mix Butter with the Dry Ingredients
Transfer the whisked dry ingredients to a stand mixer bowl fitted with a paddle attachment. Add the butter and mix on low speed until the chunks are evenly incorporated throughout the mixture. It will still look dry.
Step 3 – Add the Liquid Ingredients
Add the orange juice, zest, and egg. Mix slowly until just combined. The batter will be thick. Do not overmix, or the final product will be too tough, chewy, and dense.
Step 4 – Fold in the Fruit and Nuts
Gently fold in the chopped fruit and nuts until evenly distributed.
Step 5 – Bake
Transfer the batter to the prepared loaf pan. Bake for 45 to 50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out with just a few crumbs still clinging to it.
Step 6 – Cool and Serve
Remove from the oven, and allow the loaf to cool in the pan for about 15 minutes. Remove the loaf from the pan and place on a cooling rack to cool completely.
Cut in thick slices and serve!
A Sweet and Tart Delight
During the fall and winter seasons, this fresh and fluffy treat is the ideal gift to give to anyone who loves the fun combination of sweet and tart.
To spread even more yummy joy to your friends and family, you can easily double this recipe. And try using mini loaf pans or a muffin pan for smaller portions that are beyond adorable. Just reduce the baking time.
Are you a fan of fresh cranberries? What are your favorite recipes featuring this mouth-puckering fruit? Let us know in the comments below!
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Photos by Nikki Cervone, © Ask the Experts, LLC. ALL RIGHTS RESERVED.See our TOS for more details. Originally published October 3rd, 2014 by Lynne Jaques. Revised and updated December 5th, 2017.
*Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Nikki Cervone
Nikki Cervone is a hungry foodie living in Pittsburgh. Nikki holds an AAS in baking/pastry from Westmoreland County Community College, a BA in Communications from Duquesne University, and an MLA in Gastronomy from Boston University. When she is not tearing through her city's best grub, Nikki enjoys a healthy dose of yoga and chocolate. Lots of chocolate.