Cranberry Orange Walnut Bread

Cranberry Orange Walnut Bread | ChopChop

Description

This festive loaf makes a perfect gift for a teacher or neighbor, or just the right take-along for a potluck. Wrap it in a brand-new dish towel, in clear cellophane and ribbon, or in butcher paper with white string. It will be delicious no matter what.

 

Hands-on time: 10 minutes
Total time: 30 minutes
Makes: 12 Servings

Kitchen Gear: 

2 8- x 4-inch metal or glass loaf pans
Measuring cup
Measuring spoons
Large mixing bowl
Whisk
Grater
Large spoon
Small mixing bowl
Electric mixer (if you have one)
Toothpick
Cooling rack

 

Ingredients

   
Cooking spray
1 1⁄3 cup
all-purpose white flour
1 cup
whole-wheat flour
1 1⁄2 cup
light brown sugar
2 1⁄2 teaspoons
baking powder
1⁄4 teaspoon
ground ginger
1 teaspoon
ground cinnamon
1⁄2 teaspoon
salt
1  
stick (8 tablespoons) unsalted butter, melted and cooled or 1/2 cup canola oil
   
Grated zest of 2 well-wahed oranges
2  
large eggs
1⁄2 cup
plain low-fat Greek or regular yogurt or buttermilk
1  
(12-ounce) bag cranberries (about 2 1/2 cups) fresh or frozen
1 1⁄2 cup
toasted walnuts, coarsely chopped

Instructions

Wash your hands with soap and water, then gather all your kitchen gear and ingredients and put them on a clean counter.

  1. Turn the oven on and set it to 350 degrees. Spray the loaf pans with cooking spray (or grease them with oil).
  2. Put the flours, sugar, baking powder, ginger, cinnamon, and salt in the large bowl and use the whisk to mix it well.
  3. Put the butter or oil and orange zest in the small bowl and use the mixer or a spoon to combine until well blended. Add the eggs and yogurt and mix well.
  4. Pour the wet ingredients into the dry ingredients and mix until just moistened, then scrape down the sides of the bowl and gently stir in the cranberries and walnuts.
  5. Pour the batter into the prepared pans. Put the pans in the oven and bake until a toothpick, when you stick it into the loaf, comes out clean with no batter on it, about 45 minutes.
  6. Set the loaves aside to cool in the pans for 5 minutes, then turn the loaves out onto the cooling rack and let them cool completely. Leave at room temperature for up to 3 days.

Notes

Sweet and simple:

Parchment paper and string make an elegant wrapping.