Friday, May 13, 2005

Cranberry-Orange Nut Bread

Cranberry-Orange Nut Bread (Adapted from KAF Baker's Companion)

1 cup all-purpose flour
1 cup whole-wheat pastry flour
3/4 cup granulated sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
3/4 cup fresh squeezed orange juice
1 1/2 tablespoons fresh grated orange zest
3/4 cup vanilla yogurt
1 large egg
3 tablespoons canola oil
1 cup frozen (or fresh) cranberries, roughly chopped
1/2 cup chopped walnuts, toasted

Preheat oven to 350

In a large mixing bowl, whisk together flours, sugar, baking powder, salt and baking soda.

In a medium bowl, whisk together juice, zest, yogurt, egg and oil. Pour into the dry ingredients and mix just until combined. Fold in cranberries and nuts. Scoop the mixture into a 9" x 5" loaf pan coated with nonstick spray. Bake until a toothpick placed in the center comes out mostly clean with a few moist crumbs attached, about 45 to 60 minutes.

Remove from the oven and place on a cooling rack for 15 minutes. Carefully turn the bread out onto a wire rack and let cool completely.

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  1. thanks for posting this. I have frozen cranberries waiting to be used and fresh orange on hand. Can't wait to try this. I don't, however, have whole-wheat pastry flour (just A/P and regular WW). Can you recommend a sub?

  2. Chris - Just use all-purpose flour.

  3. could you please give us baking times on recipes. It is hard for me to judge even approximate would be helpful. This ended up being 50 mins for me and it was delicious.

  4. Carole - Sorry about that, I didn't notice we forgot the time. It has been noted in the recipe now.