Use your food processor for the nuts and cranberries and save loads of time.
Preheat oven to 350 degrees F (175 degrees C). Grease three 8x4-inch loaf pans. Line bottoms with parchment paper, if desired.
Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir in the orange zest.
Sift together the flour, salt, baking powder and baking soda. Add to the egg mixture, alternating with orange juice.
Coarsely chop the cranberries.
Pour the flour mixture into the mixing bowl alternately with the orange juice, mixing until just incorporated. Fold in the chopped cranberries and walnuts, mixing just enough to evenly combine. Divide the batter evenly among prepared pans.
Bake in the preheated oven for 30 minutes. Check for browning: cover the tops with aluminum foil to prevent them from becoming too dark. Bake until a toothpick inserted in the center of the loaves comes out clean, about 30 minutes more. Cool on wire racks.
Per Serving: 335 calories; protein 5.4g; carbohydrates 54.2g; fat 11.5g; cholesterol 38.5mg; sodium 511.6mg.
Eat good breakfast to start the day has become a good habit. It’s a best way to start my 24 hours off healthfully. The sweet hit from the fruit wakes me up and bring me power to take on the morning. The sweetness is more vilified as the root of all disease, but fruit is also loaded with fibre, which is great for your stomach system and helps keep you feeling full longer, and not want likely grab a side food out of the street food before lunchtime.
Making fruit a at 7.00 clock habit is simple . Simply put the sweetness in your fridge next to the milk or on the table next to your cereal pan , or move your coffee maker or tea kettle — somewhere where you’ll find it. Before you eat the rest of your breakfast , eat your fruit. If you’re not normally a breakfast person.