Cranberry Orange Walnut Bread

Cranberry and orange just screams Holidays...and it dosnt get much better than this. Thank you Cooking on the Front Burner

2 cups flour
1 cup sugar
1 1/2 tsp baking powder
1 tsp salt
1 stick butter (frozen for easier grating)
Zest of 1 orange
3/4 cup orange juice
2 eggs
1/2 cup sour cream
2 tsp vanilla
1 1/2 cups fresh cranberries cut in half
1/2 cup roasted walnuts chopped roughly *

Frosting
3 oz. cream cheese softened
2 oz. of soft butter
1 cups sifted powdered sugar
walnuts for garnish

• Preheat your oven to 350. 
• Line 3 small loaf pans with parchment paper 
• Be sure to leave 2 ends that overlap the long side edges (makes removal easier)
• In a large bowl whisk together the flour, sugar, baking powder and salt. 
• Grate the frozen butter into the mixture then use a pastry cutter until it resembles coarse meal. 
• Set aside
• In a medium bowl whisk the zest, orange juice, eggs, sour cream and vanilla.
• Pour the wet ingredients over the dry ingredients and mix until just combined.
• Fold in the cranberries and walnuts
• Divide the batter between the 3 pans.
• Bake for about 45 minutes or until a toothpick comes out clean.
• Let cool on wire rack for 15 minutes; remove; cool on rack completely
• For the Frosting combine all ingredients and frost cooled breads
• Sprinkle with walnuts
• Store at room temp for several or days

*to toast walnuts place in a small pan over medium heat and stir until they become fragrant.