Cranberry Walnut Quick Bread

  • Yield: 16 servings


2cups all-purpose flour
3/4cup granulated sugar
1/2teaspoon salt
1teaspoon orange zest
1teaspoon allspice
1 1/2tablespoons baking powder
1/4teaspoon baking soda
1/4cup orange juice
3/4cup buttermilk
2tablespoons canola oil
1 egg
1cup whole cranberries, thawed if frozen
1/2cup walnuts


  1. Preheat oven to 350F.
  2. Toast walnuts on a sheet pan for 8 to 10 minutes and allow to cool. Bring all ingredients to room temperature. Prepare an 8 x 4-inch loaf pan by greasing it with melted butter or pan spray.
  3. Combine sugar, salt, egg, orange juice, oil, buttermilk and orange zest in a medium bowl and mix thoroughly.
  4. In a separate bowl, combine the flour, baking soda, baking powder and allspice. Add wet ingredients and mix until incorporated. Stir in cranberries and walnuts until evenly distributed through the batter.
  5. Pour the batter into the loaf pan. Bake for 45 minutes to 1 hour, until cake tester comes out clean when poked in the center.