Orange Cranberry Walnut Bread
Delicious quick bread featuring cranberries, orange juice, and walnuts. Excellent seasonal treat for breakfast, brunch, or as a snack. Serves 12. Freezes easily.
Servings 12 slices
Calories 215kcal
Equipment
- 9 x 5 loaf pan
- stand or hand mixer
Ingredients
- 2 cups AP flour
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup sugar
- 1 Tbsp orange zest
- 2 large eggs
- 1/3 cup orange juice
- 1/4 cup Octonuts walnut oil
- 1/2 tsp vanilla
- 2/3 cup plain, unsweetened yogurt
- 1/2 cup dried cranberries, chopped
- 1/4 cup chopped walnuts
Instructions
- Preheat oven to 350°F and grease or line a 9 x 5 inch loaf pan. In a medium mixing bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large mixing bowl, combine sugar with orange zest and stir together until fragrant, about 1 minute. Add in the eggs, orange juice, Octonuts walnut oil, and vanilla. Beat on medium speed until well blended, 1-2 minutes.
- Add in half of the flour mixture and stir until incorporated. Stir in all of the yogurt. Scrape down sides of bowl and add in remaining flour mixture until just combined.
- Fold in the chopped cranberries and walnuts then spread prepared batter into loaf pan.
- Bake on 350°F for 50 to 60 minutes, or until tester inserted comes out clean.
- Let cool in pan for 15 minutes then remove to a cooling rack and let cool completely before slicing. Store tightly covered and enjoy within 3 days.
Notes
- For more orange flavor, increase zest to 2 tbsp.
- For best results, bake immediately after preparing batter.
- Cake slices easier when cooled completely
Nutrition
Calories: 215kcal