Description
A tasty holiday quick bread full of fruity, nutty goodness.
Ingredients
Scale
- 3 1/2 cups all-purpose flour
- 2 cups sugar
- 2 tablespoons lemon zest
- 4 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- Dash of nutmeg
- 4 eggs
- 1 cup vegetable oil
- 1/2 cup milk
- 1 tablespoon pure maple syrup
- 2 cups fresh or frozen cranberries, halved
- 1 cup chopped walnuts
Instructions
- Preheat oven to 375 degrees F.
- Grease the bottom and 1/2 inch up the sides of 2 9×5-inch or 8×4-inch loaf pans.
- In a very large bowl stir together the flour, sugar, lemon zest, baking powder, salt, cinnamon and nutmeg.
- In a medium bowl, lightly beat the eggs. Whisk in the oil, milk and maple syrup. Add to flour mixture and stir to combine (this is a stiff batter). Stir in cranberries and walnuts.
- Divide batter between the two prepared loaf pans and spread evenly.
- Bake about 60 minutes or until a cake tester placed in the center comes out clean. Let stand in pans on a wire rack for 10 minutes.
- Remove loaves from pans and cool completely on rack.
- Wrap loaves in plastic wrap or foil and store overnight before slicing, Really. It will crumble like crazy if you don’t.