Nightshade Free Classic Cranberry Walnut Bread
Bright, tart cranberries and toasty walnuts come together in a tender quick bread that's as beautiful to look at as it is satisfying to eat. The whole loaf is perfumed with fresh orange zest and juice, giving every slice a citrusy lift that balances the cranberries perfectly. For anyone navigating a nightshade-free lifestyle, quick breads can actually be a sweet spot — no tomatoes, peppers, or potatoes anywhere near this recipe, just clean, wholesome ingredients you can feel good about. Toasting the walnuts before folding them in is a small step that pays off in a big way, adding a deeper, nuttier flavor throughout the crumb. The batter comes together with minimal fuss, and the parchment sling trick makes getting the loaf out of the pan completely stress-free. Once it cools and you cut into that golden, cracked top, you'll understand why this kind of classic loaf never goes out of style.
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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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