Autumn Fresh Cranberry and Walnut Bread

If you are looking for recipes to use up fresh cranberries left over from the Thanksgiving Day meal, or are wanting a recipe to serve up very healthy fresh cranberries in a new way, try this recipe. It uses chopped fresh cranberries and walnuts to make an easy quick bread, and is flavored with fresh squeezed orange juice. Serve the bread as is or glaze with a simple glaze of powdered sugar and milk.

Fresh Cranberry and Walnut Quick Bread

Ingredients:

1 cup granulated sugar
3/4 cup water
1/2 cup fresh squeezed orange juice
1/8 cup corn oil
1 large egg
3 tsp grated orange rind, use the orange parts only
2 cups all purpose flour
1 1/2 tsp baking powder
1 tsp salt
1/2 tsp baking powder
1/2 tsp dried vanilla powder
1 cup roughly chopped fresh cranberries (quarters to halves are fine in sizing, not too small)
1 cup chopped walnuts

Procedure:

Preheat oven to 350 degrees F. Grease the sides and bottom of a medium to large loaf pan, about 9 inches by 5 inches in size. Reserve.

In a large sized mixing bowl, mix the granulated sugar, water, fresh squeezed orange juice, corn oil, egg, and grated orange rind together until incorporated.

In the same bowl, add in the all purpose flour, baking powder, salt, baking powder and dried vanilla powder. Mix well. Add in and stir the fresh cranberries and the walnuts.

Transfer the batter to the prepared baking loaf pan, and bake for about 50 to 60 minutes, or until the bread is golden brown in color and the center tests clean when stuck with a cake tester or a toothpick.

Remove from the oven and allow to cool for about 5 to 10 minutes in the loaf pan before turning out onto a cooling rack. Let cool completely and slice to serve.

Variations to and Uses For the Fresh Cranberry and Walnut Bread:

Use different nuts in place of walnuts, like pecans, Brazil nuts or even sliced almonds for a different flavor or crunch.

Omit the orange rind if using other forms of orange juice, and add in side about a teaspoon of dried orange rind that has been ground.

Slice the bread and use as sandwiches for a tea party. Spread the slices with a little cream cheese, and garnish with a little candied orange zest. The sandwiches can be closed or served open faced.