Description
Use your food processor for the nuts and cranberries and save loads of time.
Ingredients
- ¾ cup butter, room temperature
- 3 cups white sugar
- 3 eggs, room temperature
- 3 tablespoons orange zest
- 6 cups all-purpose flour
- 1 tablespoon salt
- 4 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 2 ¼ cups orange juice
- 3 cups whole cranberries
- 1 ½ cups chopped walnuts
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease three 8×4-inch loaf pans. Line bottoms with parchment paper
- if desired.
- Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. Add the room-temperature eggs one at a time
- allowing each egg to blend into the butter mixture before adding the next. Stir in the orange zest.
- Sift together the flour
- salt
- baking powder and baking soda. Add to the egg mixture
- alternating with orange juice.
- Coarsely chop the cranberries.
- Pour the flour mixture into the mixing bowl alternately with the orange juice
- mixing until just incorporated. Fold in the chopped cranberries and walnuts
- mixing just enough to evenly combine. Divide the batter evenly among prepared pans.
- Bake in the preheated oven for 30 minutes. Check for browning: cover the tops with aluminum foil to prevent them from becoming too dark. Bake until a toothpick inserted in the center of the loaves comes out clean
- about 30 minutes more. Cool on wire racks.
Prep Time: 40 mins
Cook Time: 1 hr
Total Time: 1 hr 40 mins
Servings: 24