Quick Cranberry Nut Bread

This Quick Cranberry Nut Bread is just that:  Quick!  The term “quick bread” refers to any bread that uses leaveners like baking powder or baking soda instead of yeast.  As a bonus, quick breads require no kneading or rising time.

With me so far?  This is quick I tell ya!

Quick breads includes things like biscuits, scones, muffins, and coffeecakes.

These are a few of my favorite things!  {I’m actually singing this and I won’t be able to get that tune out of my head for the rest of the day.  When the dog bites, when the bee stings, when I’m feeling sad, I simply remember my favorite things…}

Here’s all you’ll need to make this Quick Cranberry Nut Bread.

Whisk together the dry ingredients and repeat with the liquid ingredients also adding the orange zest.  Then, stir them together until combined and fold in the cranberries and nuts.

That’s it!

Quick Cranberry Nut Bread

 

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Prep time

10 minutes

Cook time

1 hour

Total time

1 hour 10 minutes

 

This super moist quick bread is bursting with flavor. Simply mix and bake for delicious, no fail results!

Author: Brett@GreenThumbWhiteApron.com

Recipe type: Quick Bread

Serves: 1 loaf

Ingredients

• 6 tablespoons butter, plus additional for greasing pan
• 1½ cups fresh or frozen cranberries (about half a regular-sized bag)
• 2 cups all-purpose flour
• 1 cup granulated white sugar
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 large eggs
• ⅔ cup buttermilk
• ⅓ cup freshly squeezed orange juice
• 1 tablespoon orange zest
• ½ cup chopped toasted pecans or walnuts

Instructions

1. Heat oven to 375. In a small saucepan or microwave oven, melt the butter; set aside. Grease a 9-inch x 5-inch loaf pan; set aside. Pulse the cranberries in a food processor until coarsely chopped; set aside.
2. In a large bowl, whisk together the flour, sugar, salt, baking powder, and baking soda; set aside.
3. In a small bowl, whisk the egg. Add the buttermilk, orange juice, and orange zest and whisk to combine. Add to the dry ingredients along with melted butter and stir until just combined. Fold in the cranberries and nuts until combined and spread into prepared loaf pan.
4. Bake 20 minutes. Reduce heat to 350 and bake for 40-45 minutes longer or until done when tested with a skewer.
5. Cool in pan for 10 minutes before removing from pan to cool completely on a wire rack before serving.

Notes

Don't over mix.

Makes 4 mini loafs. Reduce baking time by about 10 minutes.

This bread freezes very well so make a double batch!

Recipe adapted from Cook's Illustrated magazine.

3.2.2807

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