Cranberry Orange Walnut Bread
Makes 1 loaf.
  • 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 ¼ teaspoon for glaze
  • ¾ Cup Orange Juice
  • 2 Eggs
  • ⅓ Cup Sour Cream
  • 2 Teaspoons Vanilla
  • 1+1/2 Cups Fresh Cranberries, sliced in half
  • ½ Cup Roasted Walnuts, roughly chopped
  • 1 Cup Powdered Sugar
  • ¼ Teaspoon Orange Zest, grated
  • 2-4 Tablespoons Orange Juice
  • ¼ Cup Roasted Walnuts, roughly chopped
  1. 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.
  2. 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.
  3. In a medium sized bowl, whisk together zest, orange juice, eggs, sour cream, and vanilla.
  4. Pour wet ingredients over flour/butter mixture and mix until JUST combined.
  5. Fold in cranberries and walnuts.
  6. 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.
  7. 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.
  8. Slice and enjoy.
  9. Will keep several days at room temperature, just keep it covered with foil or plastic wrap.
Adapted from Gourmet, October 1991.
Recipe by Fork Vs Spoon at