Cranberry Orange Nut Bread

A recipe from Red Truck Bakery, Warrenton

Photo Courtesy of Red Truck Bakery

Cranberry Orange Nut Bread

2 cups all-purpose flour

1 cup sugar

1 ½ teaspoons double-acting baking powder

1 teaspoon salt

½ teaspoon baking soda

1 stick (½ cup) cold unsalted butter, cut into bits

1 teaspoon freshly grated orange zest

¾ cup fresh orange juice

1 large egg

1 cup coarsely chopped cranberries

1/3 cup coarsely chopped walnuts

In a food processor or in a bowl with a pastry blender, blend together the flour, the sugar, the baking powder, the salt, the baking soda and the butter until the mixture resembles meal, then transfer the mixture to a large bowl. In a small bowl, whisk together the zest, the juice and the egg, add the mixture to the flour mixture and stir the batter until it is just combined. Stir in the cranberries and the walnuts and transfer the batter to a well-buttered 9- by 5-inch loaf pan. Bake the bread in the middle of a preheated 350 degree oven for 1 ¼ hours, or until a tester comes out clean. Let the bread cool in the pan for 15 minutes then turn it out onto a rack.

Serves 6

RedTruckBakery.com


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