Name: Cranberry Nut Bread
Ingredients: 2 cups all-purpose flour; 1 cup sugar; 1 1/2 teaspoons double-acting baking powder; 1 teaspoon salt; 1/2 teaspoon baking soda; 1 stick (1/2 cup) cold unsalted butter, cut into bits; 1 teaspoon freshly grated orange zest; 3/4 cup fresh orange juice; 1 large egg; 1 cup coarsely chopped cranberries; 1/3 cup coarsely chopped walnuts

Ingredients

Units Scale

2 cups all-purpose flour
1 cup sugar
1 1/2 teaspoons double-acting baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 stick (1/2 cup) cold unsalted butter, cut into bits
1 teaspoon freshly grated orange zest
3/4 cup fresh orange juice
1 large egg
1 cup coarsely chopped cranberries
1/3 cup coarsely chopped walnuts

Cook Mode Prevent your screen from going dark

Instructions

In a food processor or in a bowl with a pastry blender blend together the flour, the sugar, the baking powder, the salt, the baking soda, and the butter until the mixture resembles meal and transfer the mixture to a large bowl.
In a small bowl whisk together the zest, the juice, and the egg, add the mixture to the flour mixture, and stir the batter until it is just combined.
Stir in the cranberries and the walnuts and transfer the batter to a well-buttered 9- by 5-inch loaf pan.
Bake the bread in the middle of a preheated 350°F. oven for 1-1/4 hours, or until a tester comes out clean.
Let the bread cool in the pan for 15 minutes and turn it out onto a rack.