Wednesday, December 10, 2014

Cranberry Orange Walnut Bread


Enjoy this breakfast bread with the yummy flavors of cranberry, orange and walnut | Cooking on the Front Burner

Pin It

You might have noticed a few cranberry recipes on the blog this year.  I love these little berry guys!  They get to strut their stuff this time of year, all lined up pretty in the produce area just begging for a ride home!  Well a bag (or two) have definitely made it into my cart.  This latest recipe of Cranberry Orange Walnut Bread is perfect for snacking, breakfast or even sharing!

You can make just one big loaf but as I mentioned, sharing is good (and appreciated) too!  With the 3 smaller ones I made, we had one to share on Thanksgiving at our daughter's, the DIY Guy's work place and well, we had one for our house as well!

Cranberry Orange Walnut Bread

by Cooking on the Front Burner
Prep Time: 15 minutes
Cook Time: 45 minutes
3 small loaves or one large (bake about one hour)
Ingredients 
    Bread
    • 2 cups flour
    • 1 cup sugar
    • 1 1/2 tsp baking powder
    • 1 tsp salt
    • 1 stick butter (frozen for easier grating)
    • Zest of 1 orange
    • 3/4 cup orange juice
    • 2 eggs
    • 1/2 cup sour cream
    • 2 tsp vanilla
    • 1 1/2 cups fresh cranberries cut in half
    • 1/2 cup roasted walnuts chopped roughly*
    Frosting
    • 3 oz. cream cheese softened
    • 2 oz. of soft butter
    • 1 cups sifted powdered sugar
    • walnuts for garnish
    Instructions

    Bread
    1. Preheat your oven to 350. Line 3 small loaf pans with parchment paper - be sure to leave 2 ends that overlap the long side edges (makes removal easier)
    2. In a large bowl whisk together the flour, sugar, baking powder and salt. Grate the frozen butter into the mixture then use a pastry cutter until it resembles coarse meal. Set aside
    3. In a medium bowl whisk the zest, orange juice, eggs, sour cream and vanilla.
    4. Pour the wet ingredients over the dry ingredients and mix until just combined.
    5. Fold in the cranberries and walnuts
    6. Divide the batter between the 3 pans.
    7. Bake for about 45 minutes or until a toothpick comes out clean.
    8. Let cool on wire rack for 15 minutes; remove; cool on rack completely
    Frosting
    1. Combine all ingredients and frost cooled breads
    2. Sprinkle with walnuts
    3. Store at room temp for several or days
    *to toast walnuts place in a small pan over medium heat and stir until they become fragrant. 
    Powered by Recipage


    I know my fresh cranberry days are coming to an end.  I think I may be making these again and freezing them (before frosting).  I'm sure I'll be wanting a little taste of tangy berries into the next year!

    Cranberry Orange Walnut Bread | Cooking on the Front Burner

    Another cranberry recipe you may like- Orange Candied



    5 comments:

    1. This bread looks amazing! Totally Pinned!

      ReplyDelete
    2. I can not get enough of cranberries this season either! Seriously it's all I want to eat!

      ReplyDelete
    3. I keep buying bag after bag of cranberries and putting them in the freezer -- I never want to run out! This bread looks so festive and delicious -- love!

      ReplyDelete
    4. Hi, Deb! This bread (and your photos!) are beautiful!! What a perfect gift for friends and neighbors! Pinned. :) Have a great weekend!

      ReplyDelete
    5. This bread is GORGEOUS and looks perfect for Christmas morning!

      ReplyDelete

    Thanks for taking the time to leave a comment! I appreciate you stopping by! Have a great day!