Ingredients:

  • 1 cup (120g) Walnuts or Pecans, roughly chopped
  • 2 cups (250g) All-Purpose Flour, plus extra for dusting
  • ¾ cup (150g) Granulated Sugar
  • 1 teaspoon Baking Powder
  • ½ teaspoon Baking Soda
  • ¼ teaspoon Salt
  • 1 teaspoon ground Cinnamon
  • ½ cup (120ml) Vegetable Oil
  • 2 Large Eggs
  • ¼ cup (60ml) Orange Juice
  • 1 teaspoon Vanilla Extract
  • 1 ½ cups (170g) Fresh or Frozen Cranberries, coarsely chopped

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, or line with parchment paper.
  2. Spread chopped nuts on a baking sheet and toast in preheated oven for 5-7 minutes, until fragrant and lightly golden. Let cool slightly.
  3. In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
  4. In a separate bowl, whisk together oil, eggs, orange juice, and vanilla extract.
  5. Pour the wet ingredients into the dry ingredients and gently fold until just combined. Be careful not to overmix!
  6. Gently fold in the toasted nuts and chopped cranberries.
  7. Pour the batter into the prepared loaf pan and spread evenly.
  8. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.