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Cranberry Walnut Bread
Cranberry Walnut Bread
"It’s that time of year when I get to break out the Swedish Pearl Sugar to create pretty baked goods! And this Cranberry Walnut Bread is a great way to use up any leftover cranberries from Thanksgiving. Sweet and tart at the same time, this family recipe gets a little extra citrus + vanilla bump from a lesser known Sicilian extract. A generous sprinkle of Swedish Pearl Sugar gives this holiday bread a hint of winter wonderland."
Makes1 loaf, or 4 mini loaves
Preparation Time30 min
Cooking Time45 min
Cooking Vessel Size1 standard loaf pan
Ingredients
- 1 1/2 cup fresh raw cranberries, cut in half
- 1 cup granulated sugar
- 1 cup chopped walnuts (toasted)
- juice and rind of 1 orange (you'll need ¾ cup juice, so you may need to juice an extra orange or add orange juice)
- 2 tablespoons coconut oil
- 1 egg
- 1 teaspoon Fiori di Sicilia extract or vanilla extract
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/2 teaspoon baking powder
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Combine cranberries with toasted walnuts and ¼ cup sugar. Set aside.
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Combine 2 Tbs. coconut oil (melted), grated rind of one orange and ¾ cup warm orange juice. (you want the juice to be slightly warm so it doesn't harden the coconut oil when you mix them.) Add 1 tsp Fiori di Sicilia. Whisk to combine. Set aside to cool.
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Once cool, add one egg and whisk to combine. Add this to dry mixture. Gently stir only until the flour mixture is dampened.
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Stir the cranberry/walnut mixture into the batter and pour into a greased loaf pan. Push batter into corners of pan and shake to level.
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Let stand 20 minutes before baking.
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Top with Swedish pearl sugar and bake at 350F for 45 minutes to an hour, 20-25 minutes for mini loaves.
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