Cranberry Orange Walnut Bread

It’s been one of those weeks. 

Work is crazy right now and I’ve been working late everyday this week.  Combine that with this past weekend’s trip to North Conway…fun, but LATE nights, crappy sleep, and a little too much flip cup ;) = a tired blogger with no time!

I’ve also had to forgo any exercise this week as well, aside from the 1hr of snow shoeing and 30min of ice skating I did on Saturday!

Ok, so not to be such a downer…I do have a couple delicious recipes in the “vault” to share for these busy days to come!

The first is an updated version of one of my absolute favorite seasonal breads: Cranberry Orange Walnut.  I think I like this just as much as my Pumpkin Chocolate Chip bread…well maybe almost as much :)

This time around I wanted to use a delicious container of plain 0% Chobani!

The orange juice gives sweetness as well as a delicious fresh flavor.  Plus its no surprise that the tart fresh cranberries go perfectly with the orange and walnuts. 

I just love this bread!

Cranberry Orange Walnut Bread

1 3/4 cup White Whole Wheat Flour
3/4 cup All Purpose Flour
1 1/2 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
2/3 cup granulated sugar
1 egg
1 egg white
1 6 oz. container Plain Non-Fat Greek Yogurt (I used Chobani)
Juice + zest from 1 orange (approx. 1/4 cup juice)
3 T canola oil
1/4 cup skim milk
1 generous cup fresh cranberries
3/4 cup chopped walnuts (toasted - optional)
Directions
Pre-heat oven to 350*
Spray a loaf pan and/or muffin tins with cooking spray

In a large mixing bowl sift together the flours, baking soda, baking powder, salt, and sugar. Set aside.

In another bowl juice and zest the orange.
Beat the egg + egg white and add to orange juice/zest. Add oil, yogurt, and milk...stir to combine.

Add wet ingredients to dry.

Stir with wooden spoon gently until combined...batter will be on the thicker side.

Fold in cranberries and walnuts

Place into loaf pan and/or muffin tins.  My loaf pan is 10” x 5” x 3” which is larger than normal, so I’d fill your loaf pan about 2/3 of the way and if you have extra batter…make muffins of course!

I also like to sprinkle my batter with raw sugar before baking.

Bake loaf for 45min- 55hour (I did just under 1 hour for my larger loaf pan)

Muffins alone will take 18-20min at 375*

This bread forms a crisp golden exterior.

I usually make this in December, around the Christmas season; but after looking at these pictures I think it would be a beautiful Valentine’s Day bread!  The cranberries are like little red hearts :) 

Speaking of Valentines Day…can you believe January is over HALF way done!!!  Crazy!

Obviously I can’t wait until this week is over, and have some super fun events to look forward to this weekend!!

Might have to do some “bathroom workouts” this week since I can’t get to the gym.  Don’t worry, we have a single room bathroom at work…so I can do some squats or jumping jacks without anyone knowing ;)