Cranberry Nut Bread
makes one 9-inch loaf
NOTE: We prefer
sweet, mild pecans in this bread, but walnuts can be substituted.
Resist the urge to cut into the bread while it is hot out of the
oven; the texture improves as it cools, making it easier to slice.
To toast pecans, place skillet over medium heat, add chopped
pecans, and toast, shaking pan frequently, until nuts are fragrant,
3 to 5 minutes.
Vegetable cooking spray or unsalted butter for greasing loaf pan
1 tablespoon grated orange zest
1/3 cup fresh orange juice
2/3 cup buttermilk
6 tablespoons unsalted butter, melted and cooled
1 large egg, beaten lightly
2 cups all-purpose flour
1 cup sugar
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
11/2 cups cranberries (about 6 ounces), chopped coarse
1/2 cup pecans, chopped coarse and toasted
INSTRUCTIONS:
1. Adjust oven rack to middle position and heat oven to 375 degrees. Grease and flour a 9 by 5-inch loaf pan; set aside.
2. Stir together orange zest, orange juice, 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.
3. Bake 20 minutes, then reduce heat to 350 degrees; 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. Once cooled, bread can be wrapped in plastic and stored at room temperature for a couple of days.