Cranberry Orange Walnut Quick Bread

Pumpkin bread is okay. But the real bread that says fall and screams “Happy Holidays!” is this cranberry orange walnut quick bread. There’s no yeast and no rise times to wait on and cranberries are in season now, so grab a bag and get baking!

I think it’s really more like a pound cake, but don’t tell anyone. The texture is so moist. You’ll see that in the video.

Frozen cranberries are fine here–dried ones won’t give the same effect.
Use a real orange for the biggest punch of flavor.
Make your own buttermilk with a bit of lemon juice in your milk if you don’t have any on hand, or swap in plain yogurt or sour cream diluted with a bit of water to make the same amount of buttermilk called for.

Gluten free 1:1 flour works great here if you need it.

Ingredients:
– 4 ounces cream cheese softened
– 1 cup sugar you can swap coconut sugar if you choose
– 1 egg
– 1 teaspoon vanilla
– 2 cups all purpose flour gluten free flour blends like King Arthur 1:1 works here too
– 1 1/2 teaspoons baking powder
– 1/4 teaspoon baking soda
– 1/2 teaspoon salt
– 3/4 cup buttermilk
– 3 tablespoons orange juice
– 1/4 cup flavorless oil like avocado you can use vegetable oil if you choose
– 1 cup fresh cranberries washed, stems and squishy ones removed
– 2 tablespoons cold butter
– 1/4 cup brown sugar
– 1/3 cup walnuts chopped

Print the full recipe: https://feastandfarm.com/orange-walnut-cranberry-bread/

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