Cranberry walnut quick bread is full of the sweet holiday flavors you love, and is easy to make. Looks impressive and tastes great.
Servings: 19x5 loaf
Author: Rachel Ballard
2cupsall purpose flour
1 1/2teaspoonsbaking powder
1cupfresh cranberrieswashed, stems removed and any bad ones discarded
Preheat the oven to 400.
Line a 9x5 inch loaf pan with parchment paper long enough to cover both long sides and the bottom and leave some tails hanging over for easier removal. Spray the short ends well with cooking spray. Set aside.
In a large bowl, mix the egg, cream cheese, sugar and vanilla until smooth. About 2 minutes. Set aside.
In a medium bowl mix the flour, baking powder, baking soda and salt. Stir to combine and set aside.
In a 4-cup liquid measuring cup or medium bowl, mix the buttermilk, orange juice, and oil.
Using a hand mixer, alternate adding the flour and buttermilk mixture to the eggs and cream cheese 1/3 at a time, beginning and ending with the dry mixture. Set aside.
Toss the cranberries with 1/2 tablespoon flour. (This prevents them from sinking in the batter.)
Fold the berries in to the batter and pour into your prepared loaf pan.
In a bowl (you can use the one your flour was in) cut the butter into the brown sugar using your fingers two forks or a pasty blender until it's the size of small peas. Stir in the walnuts.
Sprinkle the butter mixture over the top of the bread and bake uncovered 45-50 minutes until set and a toothpick inserted in the center comes out clean. You can cover your bread with foil if it's getting too dark halfway through.
Allow to cool 10 minutes in the pan then run a knife along all the edges and transfer to a wire rack to cool.
Store in plastic wrap for up to 4 days on the counter or chill in the fridge.