Ingredients
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2½ cups all-purpose flour
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2 teaspoons baking powder
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½ teaspoon kosher salt
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¾ cup agave or honey
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¼ cup butter
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1 cup orange juice
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1 large egg
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1 teaspoon vanilla extract
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1 teaspoon grated orange zest
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1 cup fresh cranberries, chopped
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¾ cup walnuts, chopped
Instructions
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Preheat the oven to 350°F. Grease a 9×5-inch loaf pan or 6 individual mini loaf pans.
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In a bowl, whisk together the flour, baking powder, and kosher salt.
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In a separate bowl, cream together the butter and agave or honey.
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Add the orange juice, egg, vanilla extract, and orange zest to the butter mixture. Stir until combined.
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Gradually add the flour mixture to the wet ingredients, stirring just until combined.
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Gently fold in the chopped cranberries and walnuts. Avoid overmixing.
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Transfer the batter to the prepared loaf pan or divide it evenly among the mini loaf pans.
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Bake the 9×5-inch loaf for 55–60 minutes. Bake the mini loaves for about 35 minutes, or until a wooden pick inserted in the center comes out clean.
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Let the bread rest in the pan for 5 minutes.
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Carefully remove the bread from the pan and transfer it to a wire rack to cool.
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Slice and serve once cooled enough to handle.
Notes
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Don’t overmix: Stir the batter only until the flour is incorporated for a tender loaf.
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Chop the cranberries: Smaller pieces distribute the tart cranberries more evenly throughout the bread.
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Zest before juicing: Orange zest is easier to collect while the orange is still whole.
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Check early: Oven temperatures can vary, so begin checking the bread toward the end of the recommended baking time.
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Cool before slicing: Allowing the loaf to cool helps it set and makes cleaner slices.
