A Fall Favorite: Cranberry and Orange Quick Bread

Cranberries mean Fall and as we all know, I love Fall.  As much as I love the beautiful red berries I dislike the traditional sugar laden cranberry sauce, but, they are much too tart for me to eat without all the sugar.  This bread seems to be the perfect mix between tart and sweet.

Cranberry & Orange Quick BreadSource: American Test Kitchen

2 c. all-purpose flour
1 c. granulated sugar
1 t. salt
1 t. baking powder
1/4 t. baking soda
2/3 c. buttermilk
6 T. unsalted butter, melted and cooled
1/3 c. fresh orange juice (1-2 oranges)
1 large egg
1 T. grated fresh orange zest
1 1/2 c. fresh cranberries, chopped coarsely
1/2 c. pecans or walnuts
1 T. coarse sanding sugar {optional}

Preheat oven to 350 degrees Fahrenheit.  Grease an 8 1/2"x4 1/2" loaf pan.

In a large bowl, whisk together the flour, granulated sugar, salt, baking powder, and baking soda.  In a medium bowl, whisk together the buttermilk, butter, orange juice, egg, and orange zest.  Fold the buttermilk mixture into the flour mixture with a rubber spatula, just until combined.  Gently fold in the cranberries and nuts.
Pour the batter into the prepared pan, smooth the top with the rubber spatula, and sprinkle the coarse sugar on the top, if using.  Bake until golden brown and a toothpick inserted into the center comes out clean, about 55 minutes - 1 hour.

Let the bread cool in the pan for 10 minutes before removing to a wire rack to cool completely prior to serving.  {If you freeze the loaf, eat within the month}