Cranberry, Nut & Orange Bread

 

 

This recipe I am sharing with you today is one which I adapted from the old Purity Flour Cookbook. That was one of the very first cookbooks I purchased not too long after I got married all those years ago. 

I had bought myself the Fanny Farmer Cookbook when I was in High School. (I've actually worn out three copies of that one.) I was at my sister-in-law's and she had the Purity book.  Back in those days the book included forms in the back that you could send away and request your own copy.

 

I sent away for it and have been using it ever since. It is filled with old standby recipes that do not change with the passing of time. I call them the classics.

This delicious tea bread/loaf is one of the classics. The type of thing you always used to see served at Tea Parties, Bridal and Baby Showers. Before everyone got fancy smancy.  

For me, it is an autumn classic, because of the cranberries. I grew up and live now, not very far from a cranberry bog. Cranberries are a very commonly used ingredient in my area.

 

 

This tasty bread falls within the Quick Bread category. Quick breads are types of bread products that do not use yeast for leavening, instead relying on baking powder and baking soda to help them rise.

They include loaves such as one I am sharing today (banana bread being a very popular one,)

muffins, biscuits, soda breads, pancakes, crackers, corn breads and scones.

 

One of their positives is that you don't have to wait for any yeast to rise. There is normally no kneading involved. They go together very quickly and, for the most part, stay fresh for days. In fact, some even improve upon time passing! 

Most quick loaf breads cut much nicer the second day, so I almost always bake them the day before I need to use them.

They also freeze very well, tightly covered/wrapped.

 

WHAT YOU NEED TO MAKE CRANBERRY, NUT & ORANGE BREAD

Very simple ingredients. Do note that the walnuts are totally optional. Not everyone likes to add them. I do. Because I am nuts about nuts!

• 2 cup (280g) plain all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp bicarbonate of soda
• 1/2 tsp salt
• 1 cup (200g) granulated sugar
• the finely grated zest of 1 large orange (Wash it well first)
• 1 cup (100g) fresh cranberries, chopped (rinse and pat dry before chopping)
• 1/2 cup (60g) chopped toasted walnuts (optional)
• 1 large free-range egg, lightly beaten
• 1/4 cup (60g) butter, melted
• 3/4 cup (180ml) fresh orange juice (add water to make up the full measure)
• 
  

 

If you are using walnuts, do note that I like to toast my walnuts first. This is very easily done.  Simply spread your nuts out on a rimmed baking sheet and toast in a preheated 375*F/190*C/ gas mark 5 oven for 8 to 10 minutes. Leave them to cool before using.

You can use frozen cranberries if you wish.  Chop frozen in a food processor (if you have one) and use as is. No need to thaw. 

You can also leave your cranberries whole if you prefer them that way. Today I left mine whole.

 

HOW TO MAKE CRANBERRY, NUT & ORANGE BREAD

Quick breads such as this one are always very easy to make. They usually involve not much more than whisking together the dry and wet ingredients together separately and then briefly combining them to make a batter.

Preheat the oven to 180*C/350*F/ gas mark 4. Butter and flour a 9 by 5 by 3-inch loaf tin, shaking out any excess flour. Alternately line with baking paper, buttering both the tin and the paper.

Whisk together the flour, baking powder, soda, salt and sugar in a large bowl. Stir in the cranberries, walnuts (if using), and orange zest.

 

Whisk the egg, butter and orange/water together. Add all at once to the dry ingredients and stir everything together just to combine. Scrape into your prepared loaf tin.

Bake for 50 to 60 minutes until well risen, golden brown and a toothpick inserted in the center comes out clean.

Let stand in the pan for about 10 minutes before tipping out. Cool completely, then wrap and store for one full day before cutting.

 

Just be sure not to overmix the batter. A few lumps are actually preferable and will give you a lighter moister loaf.  Over mixing toughens the batter when it comes to loaves like these.

I like to enjoy it as it is, thickly sliced with a nice hot drink. Sometimes I will spread it with softened butter for an extra special treat.

You can make an optional sweet glaze by whisking together 1 cup (130g) icing sugar, 1 1/2 TBS of orange juice, or just enough to give you a thin glaze. A bit of orange zest can also be added.

I like it just plain. But that's me. You may prefer something to sweeten it up or dress it up just a bit!

 

Some other quick bread recipes which I enjoy and have posted on here that I think you might also enjoy are:

APPLESAUCE NUT BREAD - Moist and delicious. Nicely spiced and studded with toasted nuts. Not overly sweet either. A real winner.

CORNBREAD WITH FENNEL, CRANBERRIES & SULTANAS -This is one of my favourite of all the quick breads that I make. It is no secret that I am a huge fan of cornbread. I also happen to love quick breads with dried fruit in them, especially raisins and cranberries. Add fennel seed to anything and I am so on it! I just adore that slight anise like flavor of fennel seed! This lovely bread incorporates those three loves of mine in a most delicious way!

Yield: 8 (one loaf)

Author: Marie Rayner

Cranberry, Nut & Orange Loaf

Prep time: 15 MinCook time: 1 HourInactive time: 24 HourTotal time: 25 H & 15 M

I have been making this for years. It's an old standby that has never let me down. The nuts are optional. I don't always add them.

Ingredients

• 2 cup (280g) plain all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp bicarbonate of soda
• 1/2 tsp salt
• 1 cup (200g) granulated sugar
• the finely grated zest of 1 large orange (Wash it well first)
• 1 cup (100g) fresh cranberries, chopped
• 1/2 cup (60g) chopped toasted walnuts (optional)
• 1 large free-range egg, lightly beaten
• 1/4 cup (60g) butter, melted
• 3/4 cup (180ml) fresh orange juice (add water to make up the full measure)

Instructions

1. Preheat the oven to 180*C/350*F/ gas mark 4. Butter and flour a 9 by 5 by 3-inch loaf tin, shaking out any excess flour. Alternately line with baking paper, buttering both the tin and the paper.
2. Whisk together the flour, baking powder, soda, salt and sugar in a large bowl. Stir in the cranberries, walnuts (if using), and orange zest.
3. Whisk the egg, butter and orange/water together. Add all at once to the dry ingredients and stir everything together just to combine. Scrape into your prepared loaf tin.
4. Bake for 50 to 60 minutes until well risen, golden brown and a toothpick inserted in the center comes out clean.
5. Let stand in the pan for about 10 minutes before tipping out. Cool completely, then wrap and store for one full day before cutting.

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