So, it’s not remotely cranberry season, but do you know how long those suckers last in the refrigerator? A really long time! Six months and counting! A half-full carton of cranberries had been haunting the back of my fridge since Thanksgiving, and inspiration was just not hitting. A quickbread seemed like the obvious choice, but many of them call for dried cranberries, and well, I wanted to find one that called for fresh. I finally frankensteined a recipe for Cranberry Nut Bread from Simply Recipes to the point that it’s barely recognizable, and what resulted is a barely sweet rustic loaf with a tender crumb and crunchy crust, studded with cranberries and walnuts. Perfect for slathering with butter, peanut butter, and my most recent favorite, nutella. I even melted some shahp cheddah cheese on a piece last night and it was divine.
So, if you’ve got some old cranberries knocking around in your fridge or freezer, here is your vehicle. If not, well, forgive my insensitivity for seasonality, and make a mental note to come back to this one in November.
Cranberry Walnut Buttermilk Bread
1 cup all-purpose flour
1 cup whole wheat flout
1 1/2 teaspoons baking powder
1/2 teaspoons baking soda
1/2 teaspoons salt
1 teaspoon cinnamon
1/2 cup coarsely chopped walnuts
1 1/2 cups chopped cranberries
1/2 cup granulated sugar
3/4 cup buttermilk
1/4 cup butter, melted
1 egg, beaten
1 teaspoon vanilla extract
Preheat your oven to 350. Combine both flours, baking powder, baking soda, salt, and cinnamon in a mixing bowl. Add the chopped cranberries and walnuts to the flour mixture and toss to coat.
In a separate bowl, whisk together the sugar, buttermilk, melted butter, egg, and vanilla extract. Add this mixture to the flour mixture and stir until just blended. The batter will be sticky and fairly thick.
Pour into a greased 9×5 or 8×4 loaf pan and bake for 50 to 60 minutes. The loaf is done when the sides are a dark but still golden brown, and the top is a light golden brown. Or a toothpick inserted into the center comes out clean. Cool in the pan for 5 to 10 minutes, and then turn out to finish cooling on a wire rack, if you can wait that long before cutting into it and slathering a warm piece with butter.