Cranberry-Walnut Quick Bread Recipe

How to make it

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• URL for Quick-Bread Dry Mix:
• Quick Bread Dry Mix
• 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)