A delightful twist on the classic cranberry-orange bread, featuring a moist texture and a nutty crunch.
Preheat your oven to 375°F and grease a 9x5-inch loaf pan.
Ensure the oven is fully preheated before placing the loaf in for even baking.
In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt.
Sift the dry ingredients for a lighter texture.
In another bowl, whisk together the eggs, melted butter, orange juice, and orange zest.
Use room temperature ingredients for better mixing.
Pour the wet mixture into the dry ingredients and stir until just combined.
Avoid overmixing to keep the loaf tender.
Gently fold in the cranberries and walnuts.
Coat the cranberries and walnuts in a bit of flour to prevent sinking.
Pour the batter into the prepared loaf pan and smooth the top.
Tap the pan gently on the counter to remove air bubbles.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
Check the loaf at 50 minutes to avoid overbaking.
Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Run a knife around the edges of the pan to release the loaf easily.
Slice and serve the loaf as a delightful snack or dessert.
Pair with a dollop of whipped cream or a drizzle of honey for extra indulgence.
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