A delightful twist on the classic cranberry nut bread, featuring a hint of orange zest and a moist texture.
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
Greasing the pan ensures the loaf doesn't stick and comes out easily.
In a large mixing bowl, combine the flour, sugar, baking powder, and salt.
Whisking the dry ingredients helps to evenly distribute the baking powder and salt.
Add the orange juice, vegetable oil, orange zest, and egg to the dry ingredients and mix until just combined.
Avoid overmixing to keep the loaf tender.
Gently fold in the cranberries and walnuts.
Folding prevents the cranberries from breaking and keeps the batter airy.
Pour the batter into the prepared loaf pan and spread it evenly.
Tap the pan gently on the counter to remove air bubbles.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Check the loaf at 55 minutes to avoid overbaking.
Let the loaf cool in the pan for 15 minutes, then transfer it to a cooling rack to cool completely.
Cooling on a rack prevents the bottom from becoming soggy.
Slice and serve the loaf as a delightful treat.
Serve with a dollop of whipped cream or a drizzle of honey for extra indulgence.
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