2cupsall purpose flourregular or gluten-free measure-for-measure flour blend
1tablespoonsorange zestabout 2 large oranges worth
¾cupmilkI used whole milk
1 1/2cuphalved fresh cranberries or 1 cup of dried cranberries
1cupchopped walnuts or pecans
Preheat oven to 350 degrees. Grease and flour or spray with non-stick cooking spray a standard loaf pan (9-inch by 5-inch by 2-inch).
In a bowl, whisk together the flour, baking powder, salt, and sugar.
In a mixing bowl or bowl of a standing mixer, beat together the orange zest, egg, milk, orange juice, and butter.
Gradually add dry ingredients to wet ingredients. Mix until fully combined and smooth. NOTE: Do not overmix the batter.
Stir in the cranberries and nuts by hand.
Spoon into the prepared loaf pan. Bake for 55-minutes to 1 hour until a toothpick inserted comes out clean. NOTE: if the bread begins to over brown, set a piece of foil over the top (doesn't need to be secured to the pan) halfway through baking.
Cool in the pan until able to turn out onto a cooling rack to cool completely. Cool before slicing.
Nutritional facts for fresh cranberries and walnuts.Pro TipsDo not overmix the batter. This can lead to the bread becoming crumbly after baking.CranberriesFresh cranberries or dried cranberries can be used. Amounts for each are listed in the recipe.Frozen thawed cranberries can also be used.StoringOnce the bread has cooled after baking wrap tightly in plastic wrap and store for up to 3 days at room temperature or 1 week in the refrigerator. It can also be frozen for up to 3 months.