When I decided to make this bread I was looking for something like the dense, brown cranberry walnut bread that you sometimes get at fancy sandwich places — usually filled with some sort of lovely cheese and greens and perhaps apple slices. That’s not what I ended up with, although this recipe is certainly delicious. But it’s more the type of bread you have a slice of at dinner or with tea, not something you would make a sandwich out of. It’s a quick bread, so very similar to a banana bread.
Orange Cranberry Walnut Bread
2 cups flour
1 cup sugar
2 teaspoons finely shredded orange peel
1 tablespoon baking powder
1/2 teaspoon salt
1 egg, beaten
1 cup orange juice
1/4 cup vegetable oil
3/4 chopped walnuts
1 cup dried cranberries, chopped slightly
Grease the bottom, and half way up the sides of one 9 x 5 x 3 inch loaf pan (I only have small pans, so I used two. The loaves were small, but still a nice size for slicing).
In a large bowl, mix together the flour, sugar, baking powder, salt, and orange peel. Make a well in the center of the mixture. Set aside.
In another bowl, combine the egg, orange juice, and oil.
Add the egg mixture all at once and mix until just combined. Don’t over mix or your bread will get tough. Fold in the cranberries and walnuts.
Spoon the batter into the pan(s). Bake at 350 degrees for 50-55 minutes, until a a toothpick inserted into the middle comes out clean. Cool for 10ish minutes and then remove from the pan. Slice and serve, or cool completely before wrapping to store.
I’ll continue the search for the perfect cranberry walnut sandwich bread, but this will definitely make it in to the general dinner rotation.