Cranberry Walnut Loaf

This loaf has a nice crumbly texture outside and soft inside.  Store wrapped in an aluminum foil or cling wrap to keep the loaf soft and moist.


  • 4 oz butter
  • 3/2 cup castor sugar (I like less sugar.  Sugar can be increased to ½ cup)
  • 2 eggs at room temperature
  • Grated rind of 1 orange
  • ½ cup fresh orange juice
  • 2 cups plain flour
  • 2 teaspoons baking powder
  • 2 oz/ ½ cup chopped walnuts
  • 4 oz/ 1 cup dried cranberries
  • ¼ teaspoon salt


  • Pre-heat oven to 350° F.  Line a 9 x 5 loaf tin with grease proof paper and butter the paper
  • Cream butter and sugar until they are soft
  • Beat in the egg.  Add orange rind and orange juice and beat well
  • Add cranberries and beat
  • Sift together flour and baking powder and add salt to the flour
  • Fold into the butter mixture in batches
  • Fold in walnuts
  • Pour batter into prepared pan and bake for about 45 – 50 minutes or until a skewer inserted comes out clean
  • Cool in tin for about 5 – 10 minutes and then turn out and cool on wire rack completely

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