Well, I always love cranberry for my baking. I love them with breads, quick bread, muffins and many more. The holidays are coming and most of my family members too love cranberry not as much as me. This quick bread is a good for breakfast and teatime too. It is very easy to bake and most of the ingredients are easily available in any grocery stores.
I baked this bread a couple weeks ago to use that to serve some of my friends at my home as I was leaving for NYC very soon. I was glad that they love it too.
3 cups all-purpose flour
¾ teaspoon baking soda
2¼ teaspoons baking powder
1½ teaspoon salt
1½ cups raw sugar/granulated sugar (I use raw sugar)
3 tablespoons shortening
2 small eggs, lightly beaten
2¼ cups frozen cranberry, thawed/dried cranberries
1 cup toasted walnuts, coarsely chopped
½ cup fresh orange juice
2 heaped tablespoons fresh orange zests
½ cup buttermilk/milk
Heat the oven to 350°F. Grease butter to a 9x5x3 inches loaf pan, set aside.
In a large mixing bowl with all-purpose flour, raw sugar/granulated sugar, baking soda, baking powder, salt and orange zest and whisk until well combined. Add eggs, melted butter, orange juice, buttermilk/milk and stir with a rubber spatula or wooden spoon until just combined. Fold in the frozen cranberries/dried cranberries (coat with 2 tablespoons flour, shake off the excess flour off) and chopped walnuts and mix until evenly distributed.
Transfer the cranberry and walnuts batter into prepared loaf pan and smooth the top. Bake in the center of the rack for 55-60 minutes or using a cake tester or toothpick and insert into the middle of the loaf and if it comes out clean it is done. Reduce from oven and place on a wire rack to cool for 15 minutes, then turn out the bread back on the rack and cool completely.
Sliced and serve with some butter or jam preserve.