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I love cranberries, and I’m always looking for new ways to put them to use. For today’s quick fix, I’m bringing you a super easy cranberry walnut quick bread recipe. Set yourself apart from the crown of zucchini bread makers (not that there is anything wrong with that) with this tart, sweet, holiday treat.
The best thing about quick breads is that they are relatively easy to make compared to a dough-based bread (quick breads are made from batter). So as long as you can measure and turn your oven on, you are good to go.
Cranberry Walnut Quick Bread
Tart. Sweet. Try not to eat the entire loaf all by yourself.
- 3/4 cup Milk
- 1/4 cup Orange juice
- 1/4 cup Vegetable Oil
- 1 cup sugar granulated white
- 1 Egg Beaten
- Zest from one orange
- 1 tsp Vanilla Extract
- 1 cup All-purpose flour
- 1 cup whole wheat flour
- 1 1/2 tsp Baking powder
- 1/2 tsp baking soda
- 1 tsp Salt
- 1/2 tsp ground cinnamon
- 1 cup Chopped Cranberries fresh, or frozen
- 1/2 cup Walnuts chopped
- Preheat your oven to 350 F. Coat the inside of a loaf pan with shortening or cooking spray.
- In a mixing bowl, whisk together the milk, orange juice, vegetable oil, sugar, egg, orange zest, and vanilla extract. Mix until very well combined.
- In a separate mixing bowl, combine flour, baking powder, baking soda, salt, and cinnamon together.
- Pour the wet ingredients into the dry ingredients. Add chopped cranberries and walnuts, and stir to combine everything until you have a batter. Do not over mix.
- Pour batter into prepared loaf pan and bake for 45-50 minutes, or until the bread is golden brown and a toothpick inserted into the loaf comes out clean. Let cool in loaf pan for about 15 minutes before you remove the bread.
Chopped pecans or almonds also substitute well for walnuts in this recipe.
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