Ingredients
- 1/2 cup chopped walnuts, toasted
- zest from 2 oranges (at least 2 tablespoons)
- 1/2 cup freshly squeezed orange juice
- 1/2 cup half and half
- 2 cups flour, spooned and leveled
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 3/4 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 large egg
- 1/3 cup oil
- 1 teaspoon vanilla bean paste (or regular vanilla extract)
- 1 or 2 cups fresh or frozen cranberries, roughly chopped
Instructions
- Start by toasting the walnuts. Add a half cup to a small dry frying pan and set to medium heat. Stir occasionally until the nuts become fragrant and barely start to brown, about 5 minutes. Set aside and cool completely.
- Preheat the oven to 350 degrees F. Line a 9x5 inch loaf pan with parchment paper, or grease well and set aside.
- Zest the two oranges into a large bowl.
- Juice the oranges in a glass measuring cup until you get 1/2 cup juice. Add the 1/2 cup half and half to the orange juice, stir, and set aside.
- In the bowl with the zest, whisk together the flour, white sugar, brown sugar, salt, baking soda, baking powder.
- In a medium bowl, whisk together 1 egg, the oil, and the vanilla.
- Add the chopped cranberries and the cooled nuts to the flour mixture and stir to combine. Add the wet ingredients to the flour mixture and stir until just barely combined.
- Pour the batter into the prepared pan. Bake at 350 for 30 minutes.
- Remove the bread from the oven and cover with tin foil. Bake for another 15-25 minutes. You will know it's done with a toothpick inserted in the center comes out clean.
Notes
You don't need to chop the cranberries perfectly. If some of them are left whole, it's cool. I prefer to add a full 2 cups, but it's still really good with just one cup of cranberries.
