Orange Cranberry Bread
- 1 cup chopped walnuts
- 2 cups unbleached all-purpose flour
- 1 cup sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 4 tablespoons (1/2 stick) butter, melted
- 1 egg, beaten
- 1 teaspoon freshly grated orange zest
- Juice from 1 orange plus enough buttermilk to make 3/4 cup
- 1 cup dried cranberries
- Position the oven racks so that they are evenly spaced and one rack is in the center of the oven.
- Preheat the oven to convection bake at 325F for a 9 1/2 x 5 1/2-inch loaf, or 350F for 5 3/4 x 3 1/2-inch loaves.
- Spread the nuts on a baking sheet and toast in the oven as it preheats for 5 to 8 minutes or until fragrant.
- Cool them.
- Grease and flour one large or three small loaf pans.
- In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt.
- Add the melted butter, egg, orange zest, orange juice and buttermilk mixture, cranberries, and toasted walnuts all at once and stir with a wooden spoon, just until the dry ingredients are moistened.
- Pour the batter into one large or three small loaf pans.
- Bake in the center of the oven for 50 to 55 minutes for the large loaf, 35 to 45 minutes for small loaves, or until a wooden skewer inserted into the center of the loaf comes out clean and dry.
- Remove the bread from the oven and let it stand in the pan for 5 minutes; loosen the edges with a knife, and turn the bread out of the pan to finish cooling on a wire rack.
walnuts, flour, sugar, baking powder, baking soda, salt, butter, egg, freshly grated orange zest, orange plus enough buttermilk, cranberries
Taken from www.epicurious.com/recipes/food/views/orange-cranberry-bread-372538 (may not work)