Every autumn, as soon as the cranberries appear, this Cranberry Bread recipe is the first baking project on my list. This quick bread is a perfect marriage of tart and sweet flavors, with a lovely, juicy zing from the cranberries. I love it toasted, with a little butter, with my coffee in the morning.

One bag of cranberries will make two loaves, so go ahead and double this recipe so you have an extra loaf to freeze. It may not last that long, though!




Cranberry Bread
Makes 1 loaf

2 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
2/3 cup freshly squeezed orange juice
2 eggs, beaten slightly
3 tablespoons unsalted butter, melted
1/2 cup shelled walnuts, coarsely chopped
1 1/4 cups cranberries (about 1/2 a bag)
2 teaspoons grated orange zest

Preheat oven to 350 degrees. Grease an 8-by-4 inch loaf pan.
Sift flour, sugar, baking powder and salt into a mixing bowl.
Make a well in center of the sifted mixture and pour in the orange juice, eggs and melted butter. Mix well without over mixing.
Fold in walnuts, cranberries and orange zest.
Pour batter into prepared pan and bake for 45 to 50 minutes, or until a knife inserted in center comes out clean.
Remove bread from oven and cool in pan for 10 minutes.
After 10 minutes, remove bread from pan and let it cool completely on a rack.
Wrap and put away for 1 to 2 days before serving.