A holiday classic that’s actually pretty darn good all year ’round. Cup of tea and actual guests to bake for – optional.
- 1.5 cups sugar
- 8 oz (1 cup) unsalted butter, room temperature
- 4 eggs
- 1 cups sour cream (or yogurt for the waist-conscious)
- .5 c whole milk
- 1/2 cup orange juice
- 2 Tbs grated orange zest
- 2 tsp pure vanilla extract
- 4 cups flour (sifted)
- 1 Tbs baking powder
- 1/2 tsp salt
- 1.5 cups dried cranberries
- 1.5 cups walnuts (halves or whole pieces)
1. Preheat oven to 350°F. Butter the bottom and sides of two loaf pans (mine are 9×5). Sprinkle pans with flour to prevent sticking.
2. With paddle attachement on electric mixer, cream butter and sugar together until completely incorporated. Add eggs one at a time, mixing well after each addition and scraping the sides of the bowl frequently. Make sure there is no butter stuck to the bottom of the mixer. Add vanilla extract, sour cream, whole milk, orange juice and orange zest.
3. In separate bowl, sift dry ingredients (flour, baking powder, salt) together. Make a well in the center of the dry mix.
4. Pour wet ingredients into the center of the dry ingredients. Mix slowly and be careful not to overmix – it will be lumpy.
7. Toss in cranberries and walnuts (or whatever else you want) and stir until just incorporated.
8. Divide batter equally among loaf pans and bake for 45 minutes to 1 hour, or until a toothpick inserted in the center of bread comes out clean.
9. Wait at least two hours before cutting into slices (first in half, then half, then half again etc. until you get 8 slices) with serrated bread knife.