Makes one 9x5x3-inch loaf.
Pre-heat oven to 350 F. You can toast the walnuts as the oven heats; this will take about 10 minutes.
- 2 C flour
- 1 C sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
Mix the dry ingredients in a large bowl.
- 1/4 C butter, melted
- 3/4 C orange juice
- 1 T orange zest
- 1 egg
Mix the wet ingredients in a small bowl, then pour into the dry ingredients. Stir until just mixed.
- 1/2 C (or more) walnuts, toasted and chopped
- 1 C cranberries, coarsely chopped
Mix in the cranberries and walnuts, then pour batter into a greased 9x5x3-inch loaf pan. Bake at 350 F for one hour, or until bread tests done. Cool in the pan for 10 minutes, then remove from pan to finish cooling.
We inherited this recipe from my aunt, Katherine "Kak" Burk.
The cranberries can be either dried or fresh. We use dried, 'cause it's easier. If you use fresh you may want to add more sugar.
This recipe can also make muffins. Use a greased muffin tin (with twelve slots) instead of a loaf pan, and bake for about 25 minutes.