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Cranberry Orange Bread:
Preheat your oven to 350 degrees F (180 degrees C) and place the oven rack in the center of
the oven. Butter, or spray with a nonstick vegetable spray, a 9 x 5 x 3 inch (23
x 13 x 8 cm) loaf pan. Line the bottom of the pan with parchment paper.
Place the nuts on a baking
sheet and toast
for about 6 to 8 minutes or until lightly brown
and fragrant. Let cool and then chop coarsely.
In a large bowl, whisk the
flour with the sugar, baking powder, baking soda, salt, and orange zest.
Cut the butter into the flour mixture with a pastry
blender or two knives. (The mixture should look like coarse crumbs.)
Fold in the chopped nuts and cranberries.
In a bowl, whisk the egg
until frothy. Whisk in the orange juice and vanilla extract.
Fold the wet ingredients into the dry ingredients. Pour the batter into the prepared pan and
smooth the top with the back of a spoon or offset spatula. Bake for about 55 - 60 minutes or
until a toothpick inserted into the center of the bread comes out clean. Remove
from oven and let cool on a wire rack for about 10 minutes. Then remove the
bread from the pan and let cool completely. This bread is best if stored
overnight before serving. It can also be
frozen.
Makes one
loaf.
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Cranberry Orange Bread:
1/2 cup (50 grams) pecans, walnuts,
or almonds
1 cup (120 grams) fresh or frozen cranberries, coarsely chopped
2 cups (260 grams) all-purpose
flour
1 cup (200 grams) granulated white sugar
1 1/2 teaspoons
(6 grams)
baking powder
1/2 teaspoon
(2 grams) baking soda
1/2 teaspoon
(2 grams) salt
1 tablespoon (5 grams) finely grated orange
zest (outer orange skin)
4 tablespoons (55 grams) cold unsalted butter,
cut into pieces
1 large
egg (50 grams),
at room temperature
3/4 cup
(180 ml/grams) freshly squeezed orange juice
1
teaspoon (4 grams) pure
vanilla extract
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