Wowza…
What a whirlwind of a few days. Am I right? Holidays always leave me feeling like I just ran 20 million 100m sprints and all I can do is stand with my hands on my knees gasping for breath…when I know that if I stand with my hands behind my head, that air will come easier, but the energy to stand up straight is just too much.
Gasp!
And let us not forget the coughing and sputtering. I am not a pretty sight after sprints. But who is?
But I/us/we do it every year, because if I found myself well rested and 100% relaxed this time of year, something would be wrong. Like, world has ended and I am the only one left to fight the zombies, wrong….which, Dear Mayans…what a huge let down, not even a slight flash in the sky or gentle rumble under foot. Not that I wanted anything to happen…but a little something non scary or life-threatening would have been OK.
Anywhooo…The holidays are supposed to be hectic and crazy and whirlwindish. Full to the brim with parties and shopping and friends and family and baking and gift giving and hall decking and traveling…. all things that kinda sorta leave ya breathless. And immensly happy. And full. From love and one too many cookies…both of which I am not complaining about. At all. Ever. Never.
With Christmas merrily behind us and the New Year before us…I suppose it is time reflect on the year behind us and make resolutions for the year before us…which kinda sorta feels like a lot of homework. Doesn’t Barbara Walters do a 20/20 special on reflecting…looking back on 2012? Or is it Katie Couric? I mean, it kind of would be like watching the movie instead of reading the book … but come on, way easier. (fyi, I always always always read the book.) Does Anderson Cooper do a special on popular resolutions? I bet so. Includes weight loss and exercise…however, I think mine would include laundry folding and more live baseball.
While I think a bit more about what to put on that resolution list…let’s bake Cranberry Orange Walnut bread with an orange walnut glaze. A loaf that is studded with cranberries and walnuts…orange juice and zest brighten up the whole shebang … enhancing the tartness of the cranberries…making this loaf of sweet bread oh so heavenly and delicious. And the glaze…well, kinda the best part.
Let’s bake!
These cranberries will need to be cut in half. They will roll and you might almost quite possibly cut the tip of your finger off…try not to do this.
Zest the orange….your kitchen will instantly smell like 1000 times better than it did moments before.
One more picture for good measure. I don’t know what that means.
We got flour. Chunks of ice cold frozen butter. Cranberry halves. Orange zest, orange juice, eggs, vanilla, and sour cream are whisked together in a large measuring cup and placed in the lower right hand of the pic above…
Cut the very cold (I freeze mine) butter into the flour until butter is pea sized. No pastry blender? Food processor. Or two knives…Just remember to work quickly.
In go the wet ingredients. Wet into dry. Fold to combine….just until incorporated. No more. No less.
Fold in the roasted walnuts and cranberries.
And into a parchment paper lined (for easy removal) loaf pan…time to bake!
The best is yet to come…
Yep…the glaze is always the best part.
Coffee date anyone? I’ll bring the sweet treat and coffee. Bring yourself and good conversation…We will have a grand time.
| Cranberry Orange Walnut Bread |
- 2 Cups All-Purpose Flour
- 1 Cup White Granulated Sugar
- 1+1/2 teaspoon Baking Powder
- 1 Teaspoon Salt
- 1 Stick Unsalted Butter, cut into cubes and chilled (i stick in freezer for about 15 minutes before it is needed)
- Zest of 1 Orange, grated; reserve 1/4 teaspoon for glaze
- 3/4 Cup Orange Juice
- 2 Eggs
- 1/3 Cup Sour Cream
- 2 Teaspoons Vanilla
- 1+1/2 Cups Fresh Cranberries, sliced in half
- 1/2 Cup Roasted Walnuts, roughly chopped
Glaze
- 1 Cup Powdered Sugar
- 1/4 Teaspoon Orange Zest, grated
- 2-4 Tablespoons Orange Juice
- 1/4 Cup Roasted Walnuts, roughly chopped
- Preheat oven to 350F. Line a loaf pan (9x5inch) with parchment paper, so that a little bit of paper hangs out over the edges…ya know, for easy removal.
- Whisk together flour, sugar, baking powder, and salt in a large bowl. Cut butter into flour mixture until it is pea sized and resembles coarse meal. Set aside.
- In a medium sized bowl, whisk together zest, orange juice, eggs, sour cream, and vanilla.
- Pour wet ingredients over flour/butter mixture and mix until JUST combined.
- Fold in cranberries and walnuts.
- Pour batter into prepared loaf pan and bake in preheated oven for about 1 hour until a toothpick comes out clean. Remove from oven and let cool on wire rack for about 15 minutes before removing bread from pan and letting it completely cool on a wire rack.
- Once cool, whisk together powdered sugar, orange zest, and walnuts. Add orange juice tablespoon by tablespoon until desired thickness is reached. Place a piece of parchment paper under wire rack that the bread is cooling on and slowly pour glaze over the top of the bread.
- Slice and enjoy.
- Will keep several days at room temperature, just keep it covered with foil or plastic wrap.
Adapted from Gourmet, October 1991.
Fork Vs Spoon 
Your photos are great and the bread looks fantastic!
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The coffee place across the street from my building sells the most delicious cranberry nut bread. At $3 a slice, it’s not cheap, so I’ve been meaning to make my own. This recipe replicates it perfectly! Thank you!
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Thanks for stopping by!
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I love that this loaf is so freakin’ loaded with stuff!
You’re so right on the orange zest. There’s almost nothing better to change up a stinky kitchen.
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OMG!!! this bread is the best ever! I just made 4 mini loaves, but reduced the bake time to 40 minutes.
These would make great holiday party hostess gifts too…just wrap in clear wrap and tie a Christmas bow around the loaf.
Thanks for sharing this great recipe;-)
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Your message…
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I made this for our Thanksgiving gathering and it was a super great hit!
I used plain cream at the top yogurt instead of sour cream. Just as good
I bet. Didn’t get around to putting the sauce on top so served it beside it
and folks just spooned (or not) onto their slice. Worked great. Even picked wild cranberries which I froze then whirled through the food processor.
Thanks for the well organized directions. Next time I’m going to try using
gluten free flour for our gluten-free folks. Five plus stars!
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Just made this bread!!! It beats every other cranberry orange bread I’ve made. Thank you. and my friends thank you, too….
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Made this twice today in 4 small loaf pans and then one regular size. Giving as gifts when I visit on Xmas Eve. The aroma in the house is wonderful and the loaves look so tasty, don’t know if ALL will make it out the door. From all the recipes I compared online, this one won me over because of the sour cream; it makes everything better. Thanks for lovely post and recipe. It’s a keeper.
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Great recipe! Ran in -15c today and am making myself this as a treat. Hint on butter…freezing is perfect and I get my butter to pea shape by grating it with a cheese grater 🙂
Thx for posting this, Chantell
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Does this freeze well? Worried the glaze might lose its punch.
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It does freeze well but the glaze becomes sticky when it is defrosted. I would recommend not applying the glaze until defrosted and ready to eat.
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That does sound like the best solution. Thank you!
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Just finished baking this recipe. Only alteration was added 3 drops of olive oil in the glaze hoping it would firm it up as I plan on mailing the loaf as a gift to my aunt. Worried what condition it will arrive in as I debated to glaze or not to glaze or to send the glaze in a seperate Tupperware. Perhaps I will give this one to a friend that lives close by instead. Wish I could post a pic of my final product. .. wish I could taste test it but I will for sure make some mini loaves from the same recipe over and over for family and friends during the holidays. Wonder if subbing for gluten free flour if it would turn out as beautiful. I can tell this recipe is to die for even though I haven’t cut into the loaf to taste it myself.
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Oh the olive oil in the icing is a great idea or sticking it under the broiler (after you pour it) for a few seconds works too. Doesn’t make sense, but works! This is a holiday/winter favorite…hope your family and friends enjoy it and that you have a great Holiday Season!
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I am thinking of making cranberry nut bread since the holidays are over. I would like to use coconut oil instead of butter, gluten free flour and Truvia instead of white sugar.
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Ruth, please let me know how your bread turns out. I am not sure if the bread as the recipe is would be able to support such changes since I haven’t tested it with any of those ingredients. But there is only one way to find out! Good luck!!
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