A delightful loaf combining the tangy flavors of cranberries and orange with the crunch of walnuts.
Preheat your oven to 350°F (175°C).
Preheating ensures even baking from the start.
Slice the cranberries in half.
Halving the cranberries allows their juices to blend into the batter.
In a large mixing bowl, combine the flour, sugar, salt, baking powder, and baking soda.
Whisking the dry ingredients helps distribute them evenly.
In another bowl, mix together the orange juice, orange zest, melted butter, egg, ground clove, and vanilla extract.
Ensure the butter is slightly cooled to prevent cooking the egg.
Combine the dry and wet ingredients, mixing until just combined.
Avoid overmixing to keep the loaf tender.
Fold in the chopped walnuts and sliced cranberries.
Gently folding prevents breaking the cranberries.
Pour the batter into a greased bread pan, greasing only the bottom.
Greasing only the bottom helps the loaf rise evenly.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
Check the loaf at 50 minutes to avoid overbaking.
Allow the loaf to cool in the pan before inverting onto a wire rack.
Cooling in the pan helps the loaf set and prevents breaking.
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