Orange Cranberry Bread

1. 1

   Position the oven racks so that they are evenly spaced and one rack is in the center of the oven.

2. 2

   Preheat the oven to convection bake at 325F for a 9 1/2 x 5 1/2-inch loaf, or 350F for 5 3/4 x 3 1/2-inch loaves.

3. 3

   Spread the nuts on a baking sheet and toast in the oven as it preheats for 5 to 8 minutes or until fragrant.

4. 4

   Cool them.

5. 5

   Grease and flour one large or three small loaf pans.

6. 6

   In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt.

7. 7

   Add the melted butter, egg, orange zest, orange juice and buttermilk mixture, cranberries, and toasted walnuts all at once and stir with a wooden spoon, just until the dry ingredients are moistened.

8. 8

   Pour the batter into one large or three small loaf pans.

9. 9

   Bake in the center of the oven for 50 to 55 minutes for the large loaf, 35 to 45 minutes for small loaves, or until a wooden skewer inserted into the center of the loaf comes out clean and dry.

10. 10

    Remove the bread from the oven and let it stand in the pan for 5 minutes; loosen the edges with a knife, and turn the bread out of the pan to finish cooling on a wire rack.

* Per serving · 4 servings · Values may vary.

No additional tips available.