When life hands you cranberries, make cranberry nut bread.
Last week, a co-worker brought me two bags of fresh cranberries. She scooped them up on sale, unaware of their tartness. I can imagine the look on her face as she bit into a berry expecting something sweet… As I tried to list their uses, she just kept insisting that she wanted nothing more to do with them. So, I got free berries.
Wondering what I was going to do with all these cranberries, I remembered a quick bread I once made that was pretty good. So it was settled, I’d whip up a batch for work.
Am I ever grateful for that cranberry windfall! If not for her “misfortune”, who knows when I would have found my way back to this bread. I made a few improvements, most notably increasing the amount of cranberries and walnuts. It was divine. Moist and rich in flavour, I could have easily eaten the whole loaf myself (in a day).
Oh, and what did my co-worker think? She could not get enough of it, and couldn’t believe they were the same cranberries that she had given up.
Cranberry Nut Bread
1 cup All-Purpose Flour
1 cup Whole Wheat Flour
1 cup Sugar
1 tbsp Baking Powder
1/2 tsp Salt
1/4 – 1/2 cup Non-Dairy Milk
1/4 cup Canola Oil
1 tbsp Ground Flaxseed
3 tbsp Water
1 Orange, medium or large
1 1/2 cups Coarsely Chopped Cranberries, fresh or frozen
1 cup Chopped Walnuts
Pre-heat oven to 350°F and prepare 9 x 5 loaf pan.
Finely grate rind of the orange and juice. Set each aside, separately.
Stir together the flours, sugar, baking powder, salt, and orange rind. Set aside.
Pour orange juice into measuring cup, add milk until combined liquids equals 1 cup. Add oil, flaxseed, and water, and mix until thoroughly combined. Add to flour mixture and stir until just moistened. Fold in cranberries and nuts.
Spoon into loaf pan and smooth top. Bake for 50-55 minutes, until an inserted toothpick comes out clean.
Cool in pan for 10 minutes before transferring to cooling rack. Cool completely. For best flavour and texture, wrap and refrigerate overnight before slicing.