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CRANBERRY ORANGE QUICKBREAD




Source of Recipe


Mom


List of Ingredients




9 x 5 LOAF PAN
3/4 CUP BUTTERMILK
3/4 STICK UNSALTED BUTTER
1 LARGE EGG
1 CUP OF SUGAR
1/2 TEASPOON OF SALT
1/2 CUP OF WALNUTS
1 1/2 CUPS FRESH OR FROZEN CHOPPED CRANBERRIES
1/4 CUP OF ORANGE JUICE
GRATED ZEST OF ONE ORANGE
2 CUPS OF ALL PURPOSE FLOUR
1 TEASPOON BAKING POWDER
1/4 TEASPOON BAKING SODA



Recipe



PREHEAT OVEN TO 350 DEGREES. COAT LOAF PAN WITH OIL AND FLOUR. WHISK TOGETHER BUTTERMILK, ORANGE JUICE, ZEST AND MELTED BUTTER. WHISK IN EGG. IN ANOTHER LARGE BOWL WHISK TOGETHER FLOUR, SUGAR, BAKING POWDER, SALT AND BAKING SODA. ADD WET INGREDIENTS AND STIR UNTIL COMBINED. STIR IN CRANBERRIES AND WALNUTS. SCRAPE BATTER INTO THE PREPARED LOAF PAN AND BAKE FOR 55 MINUTES. BREAD IS DONE WHEN TOOTHPICK INSERTED COMES OUT CLEAN.