Once again I found myself with too many fresh cranberries that were about to go bad, so I chopped them up and threw them into this wonderful cranberry walnut bread. I love the hints of lemon, orange and cinnamon in this sweet and tart bread. It would make a beautiful Christmas gift for friends, family, neighbors, teachers, etc. Just wrap each loaf in plastic wrap after it they are finished cooling and tie it with a big red bow! You can also decorate the loaf by drizzling glaze over it, but this will make it more sweet and I personally prefer less sweet breads. This recipe makes only one 9×5 inch loaf, so if you want more you will need to double/triple the recipe. Serve with warm tea for an afternoon treat.
I have two more finals to go, and hopefully they go much better than the first one did :/ I am soo ready for Christmas break! Are you staying home for the holidays, or will you be traveling somewhere?
- 1 cup fresh cranberries, coarsely chopped
- ¾ cup granulated sugar
- ⅓ cup canola oil
- ¼ cup milk
- 1 tbsp orange juice
- 1 tsp vanilla extract
- 1 tsp freshly grated lemon peel
- 1 tsp cinnamon
- 2 eggs
- 1½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ½ cup coarsely chopped walnuts
- Preheat oven to 350 degrees F.
- Add cranberries, sugar, oil, milk, orange juice, vanilla, lemon peel, cinnamon and eggs to a mixing bowl and stir well with a wooden spoon.
- Whisk the flour, baking powder and salt together in a separate bowl and then slowly mix into the batter.
- Stir well until all ingredients are well blended.
- Stir in the walnuts.
- Grease a 9×5 inch loaf pan and pour in the batter.
- Bake 45-50 minutes, until a toothpick comes out clean and the top is slightly golden brown and firm to the touch.
- Cool for about 10 minutes before transferring to a wire cooling rack.
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