Low Sodium Classic Cranberry Walnut Bread

Total time1 hr 40 min

Prep time15 min

Cook time1 hr 5 min

Low Sodium Classic Cranberry Walnut Bread

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Ingredients

10 servings

2 cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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¾ cup granulated sugar
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tbsp orange zest (from about 1 large orange)
¾ cup fresh orange juice
2 tbsp unsalted butter, melted and cooled
1 large egg
1 ½ cups fresh or frozen cranberries, coarsely chopped
¾ cup walnuts, toasted and coarsely chopped

Instructions

1
Heat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line the bottom with a strip of parchment paper, leaving an overhang on the two long sides.
2
Spread the walnuts on a small baking sheet and toast in the oven for 7–9 minutes, until fragrant and lightly golden. Let cool, then coarsely chop.

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