Perfect for a fall breakfast, afternoon tea, or an anytime snack, this cranberry bread is studded with tart cranberries, walnuts and orange zest. It's an easy quick bread that will instantly put you in the holiday mood.
4 tablespoons unsalted butter, melted, plus more for pan
2 cups all-purpose flour (spooned and leveled), plus more for pan
1 cup packed light-brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 large egg, lightly beaten
3/4 cup whole milk
1 bag (12 ounces) cranberries
1 cup chopped walnuts
the zest of one orange
Preheat oven to 350 degrees; butter and flour a 9-by-5-inch loaf pan (8-cup capacity), and set aside. In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, and salt; set aside. In a medium bowl, combine butter, egg, and milk. Add wet mixture to dry mixture, and whisk to combine; fold in cranberries. walnuts and orange zest.
Pour batter into prepared pan. Bake until a toothpick inserted in center of loaf comes out clean, about 1 hour and 15 minutes.
Transfer pan to a wire rack; let bread cool 30 minutes. Invert onto rack, then immediately turn right side up to cool completely.