Ingredients:

  • 250g all-purpose flour
  • 150g granulated sugar
  • 50g light brown sugar
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp kosher salt
  • 240g full-fat sour cream
  • 115g unsalted butter, melted
  • 2 large eggs, room temperature
  • 2 tbsp fresh orange zest
  • 2 tbsp orange juice
  • 1 tsp vanilla extract
  • 225g fresh or frozen cranberries
  • 60g chopped walnuts

Instructions:

  1. Preheat your oven to 175°C (350°F). Grease your loaf pan thoroughly with butter or a light coating of oil.
  2. Combine 250g flour, 1.5 tsp baking powder, 0.5 tsp baking soda, and 0.5 tsp salt in a large bowl.
  3. Rub 2 tbsp orange zest into the 150g granulated sugar and 50g brown sugar until the sugar feels like damp sand and smells intensely of citrus.
  4. In a separate bowl, whisk together 240g sour cream, 115g melted butter, 2 large eggs, 2 tbsp orange juice, and 1 tsp vanilla.
  5. Pour the wet ingredients into the dry bowl.
  6. Use a spatula to mix until just a few streaks of flour remain.
  7. Gently fold in 225g cranberries and 60g walnuts.
  8. Pour the batter into the prepared pan, smoothing the top with your spatula.
  9. Place in the center of the oven for 55 minutes until a skewer comes out clean and the edges pull away from the pan.
  10. Let the bread rest in the pan for 10 minutes before moving it to a wire rack to cool completely.