Cranberry Orange Bread with Walnut Crust

A one-loaf quick bread with orange zest in the batter, chopped cranberries for tart bursts, and a walnut-brown sugar crust baked on top. It slices cleanly once cooled and eats like a fruit-forward dessert bread.

By Julienne

Cook time: 55 minutes

Servings: 8

Ingredients

• 5 ml neutral oil for greasing the pan
• 190 g all-purpose flour sifted
• 6 g baking powder none
• 2 g baking soda none
• 3 g fine salt none
• 125 g granulated sugar divided
• 85 g unsalted butter melted and cooled slightly
• 2 each large eggs lightly beaten
• 120 g sour cream room temperature
• 60 ml orange juice freshly squeezed
• 6 g orange zest finely grated
• 5 ml vanilla extract none
• 160 g fresh cranberries halved if large
• 25 g granulated sugar divided
• 70 g walnuts finely chopped
• 25 g light brown sugar packed
• 1 g ground cinnamon none

Instructions

1. Heat the oven to 175°C. Grease an 8.5 x 4.5-inch loaf pan with 5 ml oil and line it with parchment paper, leaving overhang on the long sides. The oven is fully preheated and the pan is lined and ready.
2. In a medium bowl, whisk together 190 g flour, 6 g baking powder, 2 g baking soda, and 3 g salt. The dry ingredients are evenly combined with no visible pockets of leavener.
3. In a large bowl, whisk 125 g granulated sugar with 85 g melted butter until glossy. Whisk in 2 eggs, then mix in 120 g sour cream, 60 ml orange juice, 6 g orange zest, and 5 ml vanilla. The batter looks smooth and emulsified, with the zest evenly dispersed.
4. Add the dry mixture to the wet mixture and fold just until no dry flour remains. Fold in 160 g cranberries. Do not overmix. The batter is thick and streaked-free, with cranberries evenly distributed.
5. Combine the remaining 25 g granulated sugar, 70 g chopped walnuts, 25 g brown sugar, and 1 g cinnamon in a small bowl. The topping mixture is evenly coated and crumbly.
6. Scrape the batter into the prepared pan and smooth the top. Sprinkle the walnut mixture evenly over the surface. The loaf pan is filled evenly and the topping covers the batter without large bare spots.
7. Bake for 50 to 55 minutes, until the top is deep golden and a toothpick inserted into the center comes out with just a few moist crumbs, not wet batter. If the top browns too quickly, tent loosely with foil for the last 10 to 15 minutes. The center is set and springs back lightly when pressed.
8. Cool in the pan for 10 minutes, then lift out using the parchment and cool completely on a rack before slicing. The loaf is firm enough to slice cleanly and no longer steaming heavily.