1 tablespoon grated orange zest from 1 large orange
2/3 cup buttermilk
6 tablespoons unsalted butter, melted, plus extra for greasing pan
1 large egg, beaten lightly
2 cups unbleached, all-purpose flour
1 cup granulated sugar
1 teaspoon table salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 ½ cups cranberries (about 6 ounces), chopped coarse
1/2 cup toasted pecans, chopped coarse
Instructions
Adjust oven rack to middle position and heat oven to 375 F. Grease bottom of 9"x5” loaf pan. tir together orange juice, zest, buttermilk, butter and egg in small bowl. Whisk together flour, sugar, salt, baking powder, and baking soda in large bowl. Stir liquid ingredients into dry with rubber spatula until just moistened. Gently stir in cranberries and pecans. Do not overmix.
Scrape batter into loaf pan and spread with rubber spatula into corners of pan. Bake 20 minutes, then reduce heat to 350 F. Continue to bake until golden brown and toothpick inserted in center of loaf comes out clean; about 45 minutes longer. Cool in pan 10 minutes, then transfer to wire rack and cool at least 1 hour before serving.
Originally Submitted
11/17/2008
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