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Orange Cranberry Nut Bread
This Orange Cranberry Nut Bread is perfect for holiday morning or a holiday work pot luck. You'll love the moist easy cranberry bread that's made with fresh cranberries. It's also healthy with the addition of spelt flour.
Course
Breads and Muffins, Breakfast, Brunch
Cuisine
American
Keyword
Orange Cranberry Nut Bread, Quick Breads
Special Diet
Vegetarian
Prep Time
10
minutes
minutes
Cook Time
55
minutes
minutes
Total Time
1
hour
hour
5
minutes
minutes
Servings
12
Calories
Author
The Worktop
Ingredients
1
cup
chopped walnuts
2
tablespoons
unsalted butter
- to toast the walnuts
1
cup
spelt flour
(or whole wheat flour)
1
cup
all-purpose flour
¾
cup
granulated sugar
(you can use ½ cup if you prefer a less sweet bread)
1 ½
teaspoons
baking powder
1
teaspoon
kosher salt
½
teaspoon
baking soda
2
large
eggs
¾
cup
orange juice
1
teaspoon
quality vanilla extract
1
tablespoon
orange zest
4
tablespoons
unsalted butter
- melted
1 ½
cups
fresh or frozen cranberries
2
tablespoons
turbinado sugar
1
teaspoon
ground cinnamon
US Customary
-
Metric
Instructions
Preheat the oven to 350°F / 175°C. Line a 9x5-inch loaf pan with parchment paper.
Melt butter in a small pan over medium heat. Add in the walnuts and toast for about 5 minutes.
In a large bowl, mix together the flours, sugar, baking powder, salt, and baking soda.
In a separate medium bowl, beat together the eggs. Whisk in the orange juice, vanilla extract and orange zest and unsalted butter.
Make a well in the dry ingredients and slowly pour in the wet ingredients, mixing until just combined. Fold in the walnuts and cranberries.
Pour into prepared baking pan. In a small bowl, mix the turbinado sugar and cinnamon together. Sprinkle the cinnamon sugar on top of the batter.
Place in the oven and bake for 55 minutes. The cake is done when a toothpick inserted in the middle comes out clean.
Remove from oven and allow to cool for 5 minutes in the pan. Transfer the Orange Cranberry Nut Bread to a cooling rack to finish cooling.