Winter is quite possibly my favorite time of the year. The chill lacing the air, the slow drizzle pouring outside makes me super nostalgic. And there is no better way to treat nostalgia than in the kitchen. A lover of quick breads mixed with fruits, I had to use up the cranberries I had stored in my freezer from last year when I bought two bags of fresh cranberries that go on sale during thanksgiving time. On the packet, it said “buy two, freeze one.” So I bought two, froze one. I didn’t quite think that I would just leave it in the freezer for a year. But point being, it worked. I froze it, then used it. A full 365 days later. I’m sure you’ve done that too.
The bread comes together in literally no time. It keeps well for a few days and is really moist. Just be sure to let it rest for a few hours before slicing because the moisture releases slowly. I always bake it at night and slice it in the morning. If you slice it two seconds after it comes out of the oven, expect it to crumble on you and be dry. Don’t tell me I didn’t warn you.
Cranberry Nut Bread
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup mixed nuts chopped
- 1 cup whole cranberries fresh or frozen
- 3/4 cup orange juice
- 1/4 cup vegetable oil or melted butter
- 1 large egg
Instructions
- Preheat oven to 350 degrees F. Grease and line a 9 by 5 inch loaf pan with parchment paper.
- In a mixing bowl, mix together flour, sugar, baking powder, baking soda, salt, nuts and cranberries.
- In another jug, whisk together orange juice, oil and egg.
- Pour the wet mixture into the dry ingredients and mix until just combined. Batter will be pretty thick but don't over mix.
- Dump the batter into the prepared loaf pan and bake for 50 mins or until skewer inserted into the center of the bread comes out clean.
- For best results, let the bread rest for a few hours before slicing.
