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Cranberry Walnut Quick Bread

Cranberry Walnut Quick Bread
Cranberry Walnut Quick Bread

"Our Cranberry Walnut Quick Bread is sweet and tart, with chopped walnuts and a sugar-crusted crunchy top. It’s a beautiful and delicious holiday bread that’s perfect for company, or a special cozy weekend breakfast! We love the flavors of cranberry and orange together and as you can see this bread has pieces of cranberries and little bits of orange zest throughout. And chopping the cranberries gives each and every bite a fresh tangy fruity flavor!"

NotesIf using frozen cranberries, keep them frozen and chop them right before adding them to the flour mixture.

Chop fresh or frozen cranberries by pulsing them in a food processor until desired texture. If any pieces are too big simply cut them with a knife.

Check the bread at 45 minutes because oven temperatures may vary and you don't want to over bake it. Also, different types of loaf pans, as glass, dark non-stick, and stainless steel, may bake at different times, so check your bread every 5 minutes after 45 minutes.

To remove the bread, cool 10 minutes in the pan, gently run a knife around the edge of the bread. With an oven mitt on one hand and the other hand on top of the bread gently tip the pan over and place it on a cooling rack to cool completely. The bread will cut much easier when it is completely cooled.

Yields10 Slices

Preparation Time10 min

Chilling Time30 min

Cooking Time50 min

Cooking Vessel Size9" x 5" Loaf Pan

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Oh my goodness. This bread sounds delightful. Do you think I could use sunflower seeds or peanuts instead of the walnuts? I have a tree nut allergy in my home, but otherwise, this is the perfect breakfast bread for us to eat while we work since our weekends are so busy.

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