Nickel Allergy Friendly Classic Cranberry Walnut Bread
Total time1 hr 40 min
Prep time15 min
Cook time1 hr 5 min
5.0(8)
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Learn more →Ingredients
10 servings
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 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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