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Cranberry Walnut Tea Bread
1/2 C. coarsely chopped walnuts
2 C. all-purpose flour
1 1/2 t. baking powder
1 t. salt
1/2 t. baking soda
1 egg
1 C. sugar
3 T. vegetable oil
1 T. grated orange zest
3/4 C. orange juice
1 1/2 C. fresh cranberries
Preheat the oven to 350�F. Grease and lightly flour a 9 x 5-inch loaf pan.
Toast the walnuts in a small dry skillet set over medium heat, stirring
frequently, until fragrant and one shade darker, about 5 minutes. Set aside.
Whisk together the flour, baking powder, salt and baking soda in a mixing bowl
to sift and combine ingredients.
Using a large whisk or electric mixer, beat the egg with the sugar and the oil
in a large bowl until smooth. Beat in the orange zest and add the orange juice.
Stir the flour mixture into the egg mixture, mixing until well blended. Coarsely
chop the cranberries and fold them into the batter. Stir in the toasted nuts.
Scrape into the prepared pan, smoothing the top.
Bake until a skewer inserted in the center comes out clean and the crust is a
rich golden brown. Cool in the pan for 10 minutes. Remove from the pan and cool
the bread completely on a wire rack, at least 45 minutes. The bread is best if
wrapped and refrigerated for 1 day or up to 3 days. It also can be frozen. Cut
into slices and serve.
Makes 1 loaf.
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Happy Thanksgiving!