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Cranberry Orange Walnut Loaf
This festive quick bread takes 10 minutes or so to put together, and then about an hour in the oven, time during which you can sit back and put your feet up!
Prep Time 10 minutes
Cook Time 55 minutes
Servings 12 slices
Ingredients
- 1-1/2 cups flour
- 1/2 cup large flake oatmeal
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup butter
- 1/2 cup granulated cane sugar
- 1/4 cup dark brown sugar
- 2 eggs
- 2 tsp vanilla extract
- zest of 1 orange
- juice of half the orange (a scant 1/4 cup)
- 1/2 cup coarsely chopped walnuts
- 1 cup coarsely chopped fresh or frozen cranberries
How To Make This Recipe
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Pre-heat the oven to 350℉. Prepare a 9"x5" loaf pan by buttering and flouring it.
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Combine the flour, oatmeal, baking powder, baking soda and salt in a medium-sized bowl; stir together and set aside.
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Using a stand mixer, cream the butter and sugar until fluffy (about 5 minutes), then beat in the eggs, vanilla and orange zest. Blend in the dry ingredients on low speed, alternating with the orange juice, stopping to scrape the bowl a couple of times. Add the walnuts and cranberries and pulse stir two or three times on low speed. Remove the bowl from the mixer and use a spatula to ensure the nuts and fruit are evenly folded in.
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Scoop the batter into the prepared loaf pan, leveling the top, and then bake for 55 to 60 minutes, or until the top is a dark golden brown and a tester comes out clean. Let cool in the pan on a rack for 5 to 10 minutes, then remove the cake and let it continue cooling on the rack.