An easy breakfast quick bread made with part whole wheat flour, filled with tart cranberries, flavorful orange juice and crunchy nuts. This bread is full of with flavors and wonderful textures. Cranberries and orange complement each other while the walnuts add a bit of crunch.
Keyword Cranberry bread, quick bread
Prep Time 15minutes
Cook Time 50minutes
Total Time 1hour10minutes
Servings 123/4 " Slices
For the loaf
1CWhole Wheat Flour
1CAll Purpose Flour Unbleached
3/4CFresh Squeezed Orange Juice
1Orange (To Zest)
1/4CMelted Butter /oil
2CCranberries Fresh or Frozen , coarsely chopped
1/2CWalnuts / Pecan Chopped
For Glaze (optional)
Preheat oven to 350ºF. Grease a 9 x 5-inch loaf pan.
Zest the orange and into a bowl and break the egg into it and beat well. Add the melted butter or oil.
Measure 3/4 C orange juice .
Take the dry ingredients – flours, sugar, baking powder, salt – in a medium mixing bowl. Mix well and add most of the chopped nuts (if using). Pour in egg mix. Stir to mix. Pour the orange juice and stir a few times until all the flour is wet. Add most of the chopped cranberries and fold in.
Line the loaf pan with parchment paper or oil and flour the pan generously. Scoop the batter into the pan. Scatter the reserved nuts and cranberries on top. Use the back of a spoon to level the top of the batter.
Bake for 40 minutes. Reduce the temperature to 325ºF (175°C) and bake for another 10 to 15 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes. Remove from pan, cool completely. Wrap and store overnight.
Mix the ingredients for the glaze together until smooth. If the glaze feels too thick add a few more drops of orange juice to thin it. Drizzle over the loaf.