CRANBERRY-WALNUT-BUTTERMILK QUICK BREAD
This is a delicious quick bread, not a cake! It is not as sweet and you use less sugar, but it is still so good. I made three batches to make six mini-loaf pans for Christmas gifts! Everyone loves getting something homemade!
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1 1/2 teaspoons baking powder
- 1/2 tespoon baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 1/4 cup unsalted butter
- 1 cup dried cranberries
- 1/2 cup toasted and chopped walnut
- zest of one orange
- 2 cups powder sugar
- 2-3 tablespoons orange juice
(This will make one large loaf cake or 2-mini loaf cakes)
Heat oven to 350 degrees. Spray with onstick cooking spray a standard 9 x 5 loaf pan or 2-mini loaf pans.
Whisk together the flour, sugar, baking powder, baking soda, and salt in a medium mixing bowl, set aside. Melt the butter. Whisk the butter in a separate bowl with the buttermilk and the egg, add the zest of one orange and mix.
Pour the liquid ingredients over the dry ingredients. Gently stir and fold the ingredients until all the flour has been incorporated and is a wet batter, it will be a little thick. Do not over mix. Add in the cranberries and the walnuts and mix until incorporated.
Scrape the batter into the prepared pan(s) and pat it into the corners. Bake for 45-50 minutes. When finished, the loaf should e domed and golden and a toothpick inserted into the center should come out clean. Let cool completely before adding glaze.
Direction for glaze:
While the quick bread is cooling, make the glaze. Add 2 cups of powder sugar to a small bowl. Add 2 teaspoons of orange juice to the powder sugar and mix with a small whisk or fork until well blended. If it seems two thick, add a little more orange juice. You do not want it too runny. Drizzle the glaze on top of the cooled quick bread.
Wrap baked loaves tightly in plastic wrap and store at room temperature. Or you can also wrap in plastic and aluminum foil and freeze up to three months.