Cranberry Nut Bread

I love Cranberries and could eat them year round. This recipe, inspired from an old issue of Gourmet magazine, is easy and you can have this bread anytime. I love it at breakfast, with a bit of salted butter!
I don't even bother with the one-loaf recipe... !

Cranberry Nut Bread

2 loaves


3 cups whole wheat flour
1 cup all purpose flour
1 cup sugar
3 tsp baking powder
2 tsp salt
1 tsp baking soda
8 oz butter, cold, diced
zest of 2 oranges
1 1/2 cup orange juice
3 large eggs
2 cups cranberries, half of them chopped
1 cup chopped walnuts


Preheat the oven to 350F. Butter and flour 2 loaf pans.

In a food processor, pulse together the flours, sugar, baking powder and baking soda and salt. Add the butter and pulse until mixture resembles coarse meal. Transfer to a bowl and set aside.

In another bowl, whisk together the zest, orange juice and the eggs. Add to the flour/butter bowl and stir until just blended. Stir in the cranberries and the walnuts and transfer to the prepared loaf pans and bake for about 1 hour, or until a toothpick comes out clean.

Let cool and slice!