Dec

4

2008

The Better Choice for Holiday Fruitcake

Comments 7 Comments

Cranberry Walnut Orange Loaf

Cakes, Pies & Tarts • Tags: , , ,

Cranberry Orange Walnut QuickbreadThat red and green dotted brick of sugar known as a fruitcake is not the kind of gift we think one should give now that the holidays are truly upon us. We love fruit, and we also love cake, so it’s easy to think of ways to combine the two in a way that will not only be appetizing but also pretty. Should you choose to dish out sweets rather than gifts this year, try this cranberry and orange quick bread. It’s the new holiday fruitcake. We suggest doubling this recipe and freezing a loaf for later. You never know when a cranberry craving will kick in.

This also makes a great breakfast treat with coffee, tea or a cold glass of milk. It’s heavy enough to stick to you without weighing you down!

Cranberry Orange Walnut Quickbread 2

Cranberry Walnut Orange Loaf – Serves 8 to 10

2 cups flour, sifted
1/2 cup white sugar
1/2 cup brown sugar
1 1/2 teaspoon baking powder
3/4 teaspoon salt
1/4 cup unsalted butter, softened
Zest of 1 orange
3/4 cup orange juice
Juice of 1 orange
1 egg
1 teaspoon vanilla
1 cup cranberries, chopped
3/4 cup walnuts, toasted*

Lemon Cream Cheese Icing
1/2 cup cream cheese frosting
Juice of 1 lemon
1/4 cup milk

1. Spray or butter the bottom of a loaf pan.

2. Combine all dry ingredients in a large bowl. Using a pastry cutter or knife, add butter until incorporated.

3. Add zest, orange juices and egg until moistened. Stir in cranberries and nuts.

4. Scrape batter into loaf pan and bake at 350 degrees for 40-60 minutes.

5. Once bread has cooled, combine cream cheese, milk and lemon juice. Drizzle on top.

*Feel free to substitute walnuts for your favorite nut or omit all together.

Click HERE for the printable recipe.

Share

Comments Leave a Comment

Other recipes you may enjoy...

  • Let Them Eat Cake

    Let Them Eat Cake

  • Another Birthday, Another Party!

    Another Birthday, Another Party!

  • Beet Cupcakes with Cinnamon Ginger Frosting

    Not the End of the World

  • Strawberry Cinnamon Balsamic Tarts - The Duo Dishes

    Making a Come Back

  • Tamarin Product Kit-Duo Dishes

    It’s Time for Recipe Testing



Comments

7 Responses | TrackBack URL | Comments Feed

  1. Gosh that loaf has a beautiful color! Love it and its a great way to use up left-over cranberries too. This one is a keeper, thanks! On the subject of fruit cake – I’m decidedly NOT a fan … however, I made one that I loved last year that had a mix of white and whole wheat flour, some dried (real) fruit that was macerated in port, and some chocolate chips. It was heavenly and I plan to make it again. I’m also planning to try your recipe because I happen to have some cranberries in the freezer. :)

    Reply

  2. This looks delicious and not too sweet; just what I’ve been looking for.

    Reply

  3. A very nice blog with bright colours and delicious recipes :) Thanks for getting in touch on FoodBuzz, and nice to meet you.

    Cheers!

    Reply

  4. NOw that is a definate contender to my homemade pumpkin bread. WOW! That simply looks delish! I’m going to have to bake and rave this myself. :) Thanks for the link.

    Reply

  5. this is definitely much lighter than most fruitcakes i’ve seen. it looks delicious and i wouldn’t mind having this on christmas.

    Reply

  6. This cake sounds delicious, but the icing sounds even better. Waaay better than the typical fruitcake.

    Reply

  7. I would pick these over the usual fruitcake any day. Great photography!

    Reply

Leave a Reply

 Subscribe by RSS Follow on Twitter Like on Facebook Follow on Google+ Follow on Pinterest View on YouTube

Get post updates by Email!

Enter your email address: