This Zesty Cranberry Walnut Bread is the perfect balance of tart cranberries, nutty walnuts, and a hint of citrus from fresh orange zest. It's a delightful treat, especially during the holiday season or any time you crave something comforting yet refreshing.
All-purpose flour forms the foundation of the bread, providing structure. Granulated sugar sweetens the loaf, balancing the tartness of the cranberries. Baking powder and baking soda are the leavening agents that help the bread rise and become fluffy. A pinch of salt enhances all the flavors.
Fresh cranberries bring a bright, tart flavor and are a seasonal favorite. Chopped walnuts add a delightful crunch and nutty flavor. Orange zest infuses the bread with a refreshing citrus aroma. Fresh orange juice provides moisture and an extra citrus kick.
Unsalted butter is melted to keep the bread moist and rich. A large egg helps bind the ingredients together. Buttermilk not only adds moisture but also a slight tanginess that complements the cranberries. Finally, vanilla extract adds a warm, sweet aroma to round out the flavors.
This bread is delicious on its own, but you can elevate it by serving with a dollop of whipped cream cheese or a pat of butter. It pairs wonderfully with a cup of Earl Grey tea or a glass of freshly squeezed orange juice. For a festive touch, sprinkle a little powdered sugar over the top before serving.
Start by preheating your oven to 350°F and greasing a 9x5 inch loaf pan. This ensures your bread doesn’t stick and comes out easily once baked.
In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Give it a good stir with a whisk to evenly distribute the leavening agents. Now, gently fold in the cranberries, walnuts, and orange zest. Be careful not to squash the cranberries too much.
In a separate bowl, whisk together the orange juice, melted butter, egg, buttermilk, and vanilla extract. Make sure everything is well combined; the mixture should be smooth and slightly frothy.
Pour the wet ingredients into the dry ingredients, stirring just until combined. It’s important not to overmix here; a few lumps are perfectly okay.
Transfer the batter into your prepared loaf pan, smoothing the top with a spatula. This helps ensure even baking and a nice, smooth top.
Place the pan in your preheated oven and bake for 50-60 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with just a few crumbs.
Once baked, let the bread cool in the pan for about 10 minutes. This resting period allows the bread to firm up slightly, making it easier to remove from the pan. Then, transfer it to a wire rack to cool completely before slicing.
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