Categories: Breakfast, Quick Bread

Ingredients

• 1 1/2 cups whole fresh cranberries
• 1 cup sugar
• 2 cups unbleached all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon fresh ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 2 oranges, zest of
• 1/2 cup walnuts, chopped
• 3/4 cup orange juice
• 2 large eggs
• 1 teaspoon vanilla extract
• 4 tablespoons unsalted butter, melted

Directions

1. Preheat oven to 350°; grease and flour an 8×4 inch loaf pan.

2. In the bowl of a food processor fitted with a steel blade, combine the cranberries and sugar; pulse to coarsely grind; set aside.

3. In a big bowl, combine the flour, baking powder, spices, and salt; add in the orange zest and walnuts; toss to blend.

4. In a small bowl, combine the orange juice and eggs; beat with a whisk until frothy; add in vanilla and cranberry mixture; stir to combine, then pour over dry ingredients and drizzle with melted butter.

5. Stir with a large spatula just until the batter is moistened and the cranberries are evenly distributed.

6. Pour batter into loaf pan; bake in the center of oven for 45-50 minutes, until a pick comes out clean.

7. The top of the loaf should be crusty and golden.

8. Turn loaf out of pan onto a rack, then turn it right side up to cool completely.

9. Wrap tightly in plastic wrap and let stand at room temperature overnight before serving.

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