3cups(375g)all purpose flour, spooned and levelled
1teaspoonbaking soda
1 teaspoonbaking powder
1teaspoonsalt
2largeeggs
1cup(200g)granulated white sugar
1/4cup(60ml)butter, melted
1 1/4cups(300ml)milk, or buttermilk
1teaspoonvanilla, or vanilla bean paste
1 1/4cupscranberries, fresh or frozen
3/4cupwalnuts, or pecans, chopped
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Instructions
Preheat oven to 350F (160C) not fan assisted. Grease a 4x10-inch or 9x5-inch loaf pan and set aside.
In a medium bowl, whisk together the flour, baking soda, baking powder and salt. Set aside.
In a large bowl with an electric beater (or whisk) or the bowl of a stand mixer fitted with the paddle attachment, beat the eggs and sugar together until well blended and a little frothy. Stir in the melted butter, milk and vanilla. Add the flour mixture and mix just until moistened. Fold in the cranberries and walnuts.
Spread the batter into the prepared loaf pan.
Tip! Loaves that are made with both baking soda and baking powder will often crack on the top. You can control the crack and create nice neat crack by spraying the edge of a bench scraper and inserting it about 1 inch into the batter in the centre of the loaf. (See step-by-step photos above this recipe card to see this illustrated.)
Bake loaf in preheated oven for 50-65 minutes, or until the cake tests clean when tested with a cake tester. Loaf will be quite golden and cracked on top. *Baking time will vary by oven. A loaf made with frozen cranberries will take longer. Mine with frozen cranberries took just over 60 minutes.
Let loaf cool in the pan for 5 minutes, then turn out onto a wire cooling rack to cool. When cooled, wrap with plastic wrap and let stand at room temperature. *Tip! This loaf is even better when ahead and allowed to stand before slicing, so don't hesitate to make ahead. You can also freeze this loaf up to 3 months.
Notes
Orange Variation: Add some orange flavour to this loaf by replacing the 1 1/2 cup of milk with 1/2 cup orange juice and 3/4 cup milk and add 2-3 Tablespoons of orange zest with the cranberries.Be sure to read the notes above this Recipe Card, for more tips on making this recipe. You'll also find step-by-step photos there that you may find helpful.