Ingredients
⅔cupbuttermilk
2tsporange zest,(about 1 orange) grated
⅓cuporange juice,(about 1 orange)
6tbspunsalted butter,melted
1large egg
2cupsall purpose flour,spooned into measuring cup and leveled off
1cupsugar,plus 2 tbsp more
¾tspsalt
1tspground cinnamon
1tspbaking powder
¼tspbaking soda
1cupcranberries,,fresh or frozen, halved
½cupwalnuts,or pecans, coarsely chopped
Preparation
Preheat the oven to 375 degrees F and set an oven rack to the middle position. Spray a 9×5-inch loaf pan with non-stick cooking spray.
In a small bowl, stir together buttermilk, orange zest and juice, melted butter and egg. Set aside.
In a large bowl, whisk together flour, sugar, salt, cinnamon, baking powder and baking soda. Stir the liquid ingredients into the dry ingredients with rubber spatula until just moistened. Gently stir in cranberries and nuts. Do not overmix.
Scrape the batter into the prepared loaf pan and spread evenly with a rubber spatula.
Bake for 20 minutes, then reduce the heat to 350 degrees F. Continue to bake for about 45 minutes longer until golden brown and a toothpick inserted into the center of the loaf comes out clean.
Cool the loaf in the pan for about 10 minutes, then turn it out onto the rack and cool at least 30 minutes before serving.
Serve and enjoy.
