Zupas, made a few minor adjustments and had four mini loaves in no time. I chopped the walnuts and cranberries with my Pampered Chef Chopper, it made chopping quick and easy. I used my food processor to mix the cold butter and dry ingredients, I love that machine! Fresh orange juice, zest, egg, walnuts and cranberries are quickly pulsed in. Quick bread in no time. Most quick breads require a frosting, glaze or at least a drizzle of something sweet. But I'm happy to say this bread was delicious as is. Slice and enjoy, very easy
Cranberry Orange Bread
makes 1 large loaf or 4 mini-loaves
2 cups all-purpose flour
1 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3 Tablespoons unsalted butter
3/4 cup fresh-squeezed orange juice (about 2 oranges)
zest of 1 or 2 large oranges (about 1 Tablespoon, packed)
1 cup fresh cranberries, chopped
1/3 cup chopped walnuts (my Pampered Chef Food Chopper is a great tool for chopping both nuts and cranberries)
Preheat oven to 350°. Put dry ingredients in food processor, pulse a few times Add cold butter pieces and pulse until the mixtures resembles coarse meal. Over a plate or parchment paper, zest the oranges using a microplane zester. Set aside. Cut the oranges in half and juice. In another small bowl, combine the fresh orange juice, zest, and egg with a whisk. Add the orange juice mixture to the dry ingredients all at once. Mix until just combined. Fold in the chopped cranberries and nuts. Spoon the mixture into one greased loaf pan or into four greased mini-loaf pans (I use Pampered Chef stoneware mini pans). If you make one large loaf, cook the bread for 1 hour. If you are making the mini-loaves, check after 25 minutes. Cool on a wire rack for ten minutes then remove from pans.
I was planning on giving the loaves a drizzle of Orange Cream Cheese frosting, I drizzle or frost everything—but this bread stood on its own. A 5 star recipe for sure!