Cranberry-Black Walnut Bread
This fragrant Cranberry-Black Walnut Bread combines orange zest, buttermilk, and cinnamon with tart cranberries and rich black walnuts for a cozy, flavorful loaf.
Equipment
- 1 9 x 5-inch loaf pan
- 2 Mixing bowls (small and large)
- 1 Rubber spatula
- 2 Measuring cups and spoons
- 1 Wire rack
- 1 Nonstick cooking spray
- 1 Toothpick (for testing doneness)
Ingredients
- 1/3 cup Cup orange juice
- 2 tbsp Orange zest
- 2/3 cup Buttermilk
- 6 tbsp Unsalted butter, melted
- 1 unit Large egg
- 2 Cup All-purpose flour
- 1 cup Sugar
- 1 tbsp Salt
- 1 tbsp Cinnamon
- 1 tbsp Baking powder
- 1/4 tbsp Baking soda
- 1 cup Fresh or frozen cranberries, chopped
- 1/2 cup Black walnuts
Instructions
- Place the oven rack in the middle and preheat the oven to 375 degrees. Lightly coat the bottom of a 9 x 5-inch loaf pan with nonstick cooking spray.
- Combine orange juice, orange zest, buttermilk, butter and egg in a small bowl. Mix well and set aside.
- In a large bowl, combine flour, sugar, salt, cinnamon, baking powder and baking soda. Using a rubber spatula, gently mix the wet ingredients into the dry ingredients until well integrated. Gently fold in the cranberries and walnuts.
- Pour the batter into the greased pan, spreading it evenly with a rubber spatula. Bake for 20 minutes and then lower the temperature to 175 °C. Bake for 45 minutes more, or until the bread is golden brown and a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for about 10 minutes. Then, move it to a wire rack. Let it cool for at least an hour before serving.