Cranberry Orange Quick Bread
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • ¾ cup buttermilk, low fat or nonfat
  • ¼ cup orange juice
  • 2 teaspoons finely grated orange zest
  • 6 tablespoons (3/4 stick) unsalted butter, melted and cooled
  • 1 large egg, at room temperature
  • 1½ cups cranberries, fresh or frozen, roughly chopped
  • ½ cup toasted walnut halves, chopped
  • ⅓ cup dried cranberries, roughly chopped
  1. Position rack in the center of your oven. Preheat to 350° F. Coat a 9-inch by 5-inch loaf pan with nonstick spray and lightly coat with flour; set aside.
  2. Whisk together the flour, sugar, baking powder, salt and baking soda in a large bowl.
  3. Whisk together the buttermilk, orange juice, zest and melted butter in a small bowl. Whisk in egg until incorporated.
  4. Pour wet ingredients over dry ingredients and whisk gently just until combined, finishing off with a rubber spatula. Gently fold in cranberries and nuts.
  5. Scrape batter into loaf pan and bake for about 55 minutes. A toothpick should test clean when inserted in center of bread, the top will be golden and risen and the edges will just be pulling away from the sides of the pan.
  6. Cool pan on rack for 10 minutes, then turn bread out and cool completely on rack. Wrap in plastic wrap and let sit at room temperature at least overnight before slicing. Bread will keep for about 4 days.
Recipe by Bakepedia at