Cranberry Walnut Bread

Photo: Patricia Turo

Ingredients

Dry Ingredients

1 cup sugar

2 1/2 cups flour

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1/2 cup walnuts, coarsely broken (optional)

Wet Ingredients

1/2 cup butter

2 eggs

1 cup sour cream

2 tablespoons orange zest

Juice of 1/2 orange

1 1/2 cups cranberries

2 tablespoons grated lemon peel

COATING

Confectionary sugar (optional)

Preparation

BATTER

Cream the butter, sugar and eggs until they are fluffy. Add the sour cream, orange zest

And orange juice.

Mix together the flour, baking powder, baking soda and salt. Mix the dry ingredients with the wet ingredients a little at a time. Reserve a little of the flour, and toss the cranberries into the flour coating them. Fold in the berries and walnuts by hand. Pour the batter into a greased loaf pan. Place three whole walnuts on the top of the batter. Drop the pan onto the countertop a few times so that the batter evenly fills the pan.

BAKE

Bake in the oven for 1 hour at 350ºF. Test with a toothpick; it should come out dry when done. Remove it from the oven to a rack and allow it to cool before removing from the loaf pan.

Note: If you use blueberries, replace the orange zest with lemon zest and use lemon juice.

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About

Cranberries are native to North America and it is known that Indians served cranberries at the first Thanksgiving dinner and used them with venison. They are an amazing fruit growing under sand and wetlands. European settlers actually give them their name even though the Indians were eating them long before they came to North America. Massachusetts and Wisconsin are the largest producers of Cranberries in the world.
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