Cranberry Orange Walnut Bread
Cranberry Orange Walnut Bread
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1/2 cup unsalted butter diced and chilled
- 1 orange zest grated
- 3/4 cup fresh orange juice
- 1/3 cup sour cream
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 ½ cups fresh cranberries
- 1/2 cup walnuts roughly chopped
- Glaze:
- 1 cup confectioner’s sugar
- 3 tablespoons fresh orange juice
- 1/4 teaspoon grated orange zest
Instructions
- Preheat oven to 350° F. Line a 9×5-inch loaf pan with parchment paper so that a little bit hangs out over the edges, spray the inside with cooking spray and set aside.
- In a large bowl, whisk together flour, sugar, baking powder and salt. Cut the chilled diced butter into flour mixture with a fork or with your hands until it resembles coarse sand. Set aside.
- In a medium bowl, whisk together the orange zest, orange juice, sour cream, eggs and vanilla.
- Pour wet ingredients over flour mixture and mix just until it is combined. Do not overmix.
- Fold in 1 cup of cranberries and pour batter into prepared loaf pan. Top with remaining ½ cup of cranberries and ½ cup of walnuts.
- Bake in preheated oven for 55 to 60 minutes or until toothpick inserted in the center of the bread comes out clean.
- Remove from oven and let cool on wire rack for about 15 minutes before removing from pan and letting it cool completely on wire rack.
- Once cooled, whisk together confectioner’s sugar, orange juice and orange zest (for a thicker glaze, use a tablespoon less of orange juice).
- Place a piece of parchment paper under the wire rack and spoon the glaze over the bread. Allow glaze to set for at least 30 minutes before serving.
Notes
Cranberry bread can be stored at room temperature in an airtight container for up to 3 days.