Over the years I have tried to do A LOT of substitutions to recipes and thank God my Mom has always reeled me in and said, “Stop, just follow the recipe.” I think that is because my substitutions have never gone over very well! Such is the case in this Cranberry Orange Bread recipe. I wanted to substitute a few things and am really happy Madre talked me into sticking to the recipe. This bread has the perfect combination of tart and orange zest, plus the crunch of walnuts that makes each bite a pure delight. Enjoy!
Recipe made exact from this book.
1 1/2 cups cranberries- fresh if possible
1 cup sugar
2 cups all-purpose flour
1 tablespoon baking powder
1/4 tsp. salt
1/2 tsp. freshly grated nutmeg
1/4 tsp. ground ginger
Grated zest of 2 oranges
1/2 cup walnuts, chopped
3/4 cup orange juice
2 large eggs
1 tsp. vanilla
4 tablespoons unsalted butter, melted
Preheat oven to 350. Grease and flour 8 1/2 X 4 1/2 -inch loaf pan. Finely chop the cranberries and add sugar. Set aside.
In large bowl using a whisk, combine the flour, baking powder, salt, nutmeg, and ginger. Add the orange zest and walnuts. Toss to blend.
In a small bowl using an electric mixer, combine the orange juice and eggs. Beat until frothy. Add the vanilla and the cranberry mixture. Stir to combine. Pour over the dry ingredients and drizzle with the butter. Stir with a large spatula just until moistened and the cranberries are evenly distributed.
Spoon the batter into the loaf pan. Bake for 45 to 50 minutes. Transfer to a cooling rack. After completely cooled wrap loaf in plastic wrap and let stand at room temperature overnight before serving.