This bread is simple & very festive with a distinctive orange and cranberry flavor.
It freezes well, so you can make it weeks before Christmas. Or make two loaves and enjoy one now and save one for a cold winter treat.
2 Tablespoons unsalted butter, room temperature, plus more for pan
2 cups all-purpose flour, plus more for pan ( You can also use 1 cup all-purpose and 1 cup whole wheat flour)
1 and 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup sugar
1 large egg
1 cup orange juice
1 cup fresh cranberries
1 cup walnuts, coarsely chopped
Preheat oven to 325 degrees. Butter and flour a loaf pan. In a medium bowl, stir together flour, baking powder, baking soda, and salt. Set aside. With an electric mixer, cream butter and sugar on medium speed until combined. Add egg and beat well. Gradually add flour mixture, mixing until combined. (dough will appear very dry) Reduce speed to low; beat in orange juice. Fold in cranberries and walnuts. Spread batter in prepared pan, smoothing top. Bake about 50 minutes to 1 hour. (tent with foil usually after about 30 minutes to prevent top from browning too quickly) Cool in pan 10 minutes before transferring to a wire rack or leave in pan to cool. Cool completely before slicing.