I am especially fond of Cranberry Orange Nut Bread, though Zucchini Bread runs a close second.  The problem is that it can often be dry and crumbly.  Some recipes try to correct that by adding more orange juice, eggs, sour cream or oil.  True, oil makes for a moist cake, but you can’t beat butter for flavor.

But America’s Test Kitchen inserted a bit of buttermilk that improved on both the taste and texture.  Buttermilk also works with the baking soda in producing carbon dioxide that helps the leavening process.

By doubling the recipe, I came up with enough batter for one 9″ loaf, an 8″ loaf, and 12 mini-muffins.  This bread chocked full with fresh, tart cranberries and flecks of orange zest is great toasted and smeared with butter or orange marmalade for a breakfast treat or snack.  A nicely wrapped loaf also makes a welcome gift for those who enjoy home baked items.  Try the recipe: Cranberry Orange Nut Bread.