Good morning, everyone! I went MIA for a few days there. Things got a little crazy at the end of last week, and then Trevor was away hunting for the opening weekend of deer season here in New York so I was flying solo. We had a really fun weekend, but I seriously crashed when Trevor got home Sunday evening.
I’m really looking forward to Thanksgiving and getting to see some of the Gowan side of our family. So there’s going to be quite a few people at the Thanksgiving table this year, and I’m even more excited because there are going to be a ton of kids! Hadley is ready to combust with excitement for how many cousins she’s going to play with!
Today’s recipe is a big family recipe from my side of the family. My mom used to make this Cranberry Nut Bread every year the day before Thanksgiving (that’s when she did all her baking – like the pies, rolls, etc. – were all done ahead of time). We’d eat it every Thanksgiving morning as my mom was cooking in the kitchen. My sisters and I used to just hang out all morning, help out in the kitchen and watch the Macy’s parade. I really do love the traditions about every holiday, and part of Thanksgiving in the Deming household was this bread!
Outside of Thanksgiving, you can definitely make it leading into Christmas as well since its the classic combination of cranberries and orange. I especially like the whole wheat flour in this. It just adds a better texture to it. This recipe does make two loaves. If you don’t want of that, you can cut it in half or freeze the second loaf for another time.
Read on for the recipe.
- 2 cups whole wheat flour
- 2 cups white flour
- 1 tbsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 1/2 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1 cup brown sugar
- 1 cup white sugar
- 1/2 cup butter, room temperature
- 1 tbsp. orange zest
- 1 1/2 cups orange juice
- 2 eggs
- 2 cups fresh cranberries, chopped
- 1 cup walnuts, chopped
- 1 cup raisins (optional - I didn't add these, but you can!)
- Preheat the oven to 350 degrees.
- Prepare two 9 x 5 loaf pans with butter and flour.
- Mix all the dry ingredients together up to the nutmeg. Set aside.
- In a stand mixer, beat the sugars with the butter until fluffy. Add the zest, orange juice and eggs.
- Add the dry ingredients and mix until just incorporated. Fold in the cranberries and walnuts.
- Bake the loaves for about 50 minutes or until a toothpick inserted comes out clean.
- Allow to cool on wire racks for about 10 minutes then pop out of the loaf pans. Enjoy warm or store in an airtight container.