This Cranberry Nut Bread made with fresh cranberries is one of my favorite Christmas breads. I love this bread with coffee during the holidays or just anytime. It can be frozen without the topping and keeps well for several days in the refrigerator with the topping. Just reheat in the microwave for breakfast or anytime you want a treat. The fresh cranberries really make this bread.
2 cups all-purpose flour
3/4 cup white granulated sugar
1/4 cup brown sugar
1 teaspoon orange zest
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup butter or 1 stick or 8 tablespoons, melted
1/4 cup sour cream
3/4 cup buttermilk
1/2 cup orange juice
1 teaspoon vanilla extract
1 cup chopped fresh cranberries
1 cup nuts, chopped (walnuts or pecans)
In a large bowl whisk together the flour, sugars, orange zest, baking powder, salt and baking soda. Add the melted butter, sour cream, buttermilk, orange juice, vanilla extract and eggs mixing well with a spoon. Fold in the cranberries and nuts. Spray two 8 x 5 loaf pans with cooking spray or one 9 x 5 and bake in preheated 350 degree oven 40 to 45 minutes. (I like to make two smaller loaves because I give one of them away or you can make the one larger loaf)
3/4 cup powdered sugar
3 tablespoons milk
1/2 teaspoon vanilla extract (Optional)
Whisk together and drizzle over bread. Can add more sugar or more milk to get the consistency you like.
Your friends and family will love this bread. Enjoy!
You might also like my recipe for Apple Cranberry Bread that uses dried cranberries.
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