Trevor was sick earlier this week, so I used the unexpected day at home to do a variety of chores that I'd been putting off, including defrosting the freezer. (Glamorous life I lead, I know.) As I was cleaning out the freezer, I came across some cranberries. They were left over from the last time I made the amazingly-delicious Frozen Cranberry Treat. Rather than put them back in the freezer, I let them defrost and made one of my favorite quick breads - Cranberry Walnut Bread.
My go-to recipe is this one, which makes two loaves. Because I didn't have enough cranberries to make the recipe as written, I improvised. Basically, I halved all of the structural ingredients (flour, egg, leavening, etc) but only reduced the quantity of mix-ins (cranberries, nuts, lemon zest) slightly, or not at all. I made a few other slight changes and the resulting bread was perfect. Here's my version:
Cranberry Walnut Bread
1.5 c. cranberries, chopped 2 eggs
1 scant cup of sugar 1.5 c. flour
1/3 c. oil 1/3 c. chopped walnuts
1/4 c. whole milk 2 tsp. baking powder
2 tsp. lemon zest 1/2 tsp. salt
1 tsp. vanilla
Grease the bottom only of a 9x5x3 pan. Combine all ingredients and stir until combined. Pour the batter into the pan and bake at 350° for 55 minutes or until a toothpick inserted in the center tests done. Let cool in pan for 10 minutes, then use a knife to loosen the sides. Turn out onto a wire rack and let cool completely.