Here it is late afternoon, and I can’t stop eating this bread. The two cranberry orange walnut loaves I made this weekend are almost gone. I’m loving both loaves. “You’re going to spoil your dinner,” says an old fashioned voice inside my head. “Who cares?” says another voice. Let this be dinner. Here is bread that can indeed be served with dinner or as dinner, or for breakfast, or during that late afternoon tea time.
The recipe is easy, and this time of the year Michigan cranberries are available fresh or frozen. I typically throw in ¾ cup whole cranberries and another ¼ cup of chopped. The 12 oz package of Locavorious frozen cranberries is easily enough for two loaves, with some leftover for another.
2 cups all-purpose flour (or what I prefer – 1 cup whole wheat & 1 cup all-purpose flour)
1 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup orange juice
Grated rind of 1 orange/ ~ 1 T orange zest
2 tablespoons melted butter or margarine
2 tablespoons hot water
1 cup frozen cranberries – can leave whole or coarsely chop
1 cup coarsely chopped walnuts
In a large mixing bowl, combine dry ingredients. In another bowl, beat egg. Add orange juice, orange zest, butter and hot water. Add to flour mixture, stirring just until moistened. Gently fold in cranberries and walnuts.
Spoon into greased 9-in. x 5-in. x 3-in. loaf pan. Bake at 325 F for 60 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack.