Recipe

Cranberry-walnut Quick Bread Recipe

	Cherylannxo / All my dishes 1 year, 3 months ago A wonderfully delicious Quick-bread. It starts with a dry mix. This is #2 in a series. Enjoy! Prep:20m Cook:70m Servings:12	Cherylannxo
	quickbread easy sweet

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Ingredients

2 1/2 cups Quick-Bread Dry Mix (URL follows)

2 large eggs

1 cup buttermilk

2/3 cup firmly packed brown sugar

2 Tbsp. butter, melted

2 Tbsp. canola oil

1 tsp. vanilla

1 tsp. freshly grated orange zest

2 cups chopped cranberries (seeTIPS), fresh or frozen, thawed

1/2 cup chopped toasted walnuts (seeTIPS), plus more for topping if desired

Directions

URL for Quick-Bread Dry Mix:

http://www.grouprecipes.com/65725/quick-bread-dry-mix.html

Preheat oven to 400* for muffins, mini loaves and mini Bundts or 375* for a large loaf. Coat pan(s) (see "Pan Options") with cooking spray.

In a large bowl, prepare Quick-Bread Dry Mix

In a medium bowl, whisk eggs, buttermilk, brown sugar, butter, oil and vanilla until well combined.

Make a well in the center of the dry ingredients, pour in the wet ingredients and stir until just combined. Add orange zest, cranberries and walnuts Stir just to combine; do not overmix. Transfer batter to prepared pan(s). Top with additional walnuts, if desired.

Bake until golden brown and a wooden skewer inserted into the center comes out clean, 22-25 minutes for muffins or mini Bundts, 35 minutes for mini loaves, 1 hour, 10 minutes for a large loaf. Let cool in pan(s) 10 minutes, then turn out onto a wire rack. Let muffins and mini Bundts cool for 5 minutes more, miini loaves for 30 minutes, large loaves for 40 minutes.

TIPS:

Store, individually wrapped, at room temperature for up to 2 days or in the freezer for up to 1 month

No buttermilk? Mix 1 Tbsp. lemon juice into milk. Set aside for 30 minutes.

To make quick work of chopping cranberries, place whole cranberries in a food processor and pulse a few times until the berries are coarsely chopped.

To toast walnuts, pecans or hazelnuts, spread nuts onto a baking sheet and bake at 350*, stirring once, until fragrant, 7-9 minutes. To toast sliced almonds, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and light browned, 2-4 minutes.

Pan Options:

Each of these recipes will make:

1 large loaf (9x5" pan)

3 mini loaves (6x3" pans, 2-cup capacity)

6 mini Bundt cakes (6-cup mini Bundt pan, scant 1 cup capacity per cake)

12 muffins (standard 12-cup, 2 1/2" muffin pan)

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