Cranberry Bread
Made with fresh or frozen whole cranberries, so that you can feel the pieces of fruit, this cranberry bread is truly versatile. It’s suitable for dessert as well as for breakfast or a snack. It can be enjoyed warm alongside a scoop of ice cream.
Ingredients
- 2 cups (300 g) unbleached all-purpose flour
- ¾ cup (160 g) sugar, plus more for sprinkling
- 1 ½ tsp baking soda
- ½ tsp salt
- 1 egg
- 1 orange, zest finely grated
- ¾ cup (180 ml) orange juice
- 2 tbsp (30 ml) vegetable oil
- 2 cups (210 g) fresh or frozen cranberries, thawed if frozen (see note)
- ¾ cup (75 g) walnuts, chopped
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C). Butter the bottom and sides of a 9 x 5-inch (23 x 13 cm) loaf pan and sprinkle with sugar.
- In a bowl, combine the flour, sugar, baking soda and salt.
- In a large bowl, whisk together the egg, orange zest, orange juice and oil. Add the dry ingredients and mix gently with a wooden spoon until just moistened. Add the cranberries and walnuts. Spread the mixture out in the prepared loaf pan.
- Bake for 1 hour or until a toothpick inserted in the centre of the bread comes out clean. Let cool on a wire rack. Unmould and cut into slices.
Made with fresh or frozen whole cranberries, so that you can feel the pieces of fruit, this cranberry bread is truly versatile. It’s suitable for dessert as well as for breakfast or a snack. It can be enjoyed warm alongside a scoop of ice cream.