A delightful cranberry-orange loaf with a nutty twist, perfect for festive occasions or a cozy treat.
Preheat your oven to 350°F (175°C).
Preheating ensures even baking from the start.
Grease the bottom and sides of a 9 x 5-inch loaf pan.
Use parchment paper for easy removal.
In a large mixing bowl, combine the flour, sugar, baking powder, salt, and baking soda.
Sifting the dry ingredients helps avoid lumps.
Cut in the butter until the mixture resembles coarse crumbs.
Cold butter works best for a crumbly texture.
Stir in the orange zest, orange juice, and egg until just combined.
Avoid overmixing to keep the loaf tender.
Fold in the cranberries and walnuts gently.
Coating the cranberries in flour prevents them from sinking.
Pour the batter into the prepared loaf pan and spread evenly.
Tap the pan gently to remove air bubbles.
Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
Check at the 55-minute mark to avoid overbaking.
Let the loaf cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
Cooling completely ensures clean slices.
Slice and serve your delicious cranberry-orange loaf.
Pair with a warm beverage for a cozy treat.
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