Saturday, November 20, 2010

Cranberry Orange Bread

1/2 cup (50 grams) pecans or walnuts, optional
1 cup (120 grams) fresh or frozen cranberries, coarsely chopped
1 large egg, well beaten
3/4 cup (180 ml) freshly squeezed orange juice
1 teaspoon pure vanilla extract
2 cups (260 grams) all-purpose flour
1 cup (200 grams) granulated white sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon orange zest (outer skin of orange - about 1 1/2 oranges)
4 tablespoons (57 grams) cold unsalted butter, cut into pieces

Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. Grease (or spray with a nonstick vegetable spray) a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. 

If desired, toast the pecans or walnuts for about 8 - 10 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.

In a small bowl, combine the beaten egg with the orange juice and vanilla extract. 

In a large bowl, whisk the flour with the sugar, baking powder, baking soda, salt, and orange zest. Cut the butter into small pieces and blend it into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Fold the wet ingredients into the dry ingredients. Stir in the chopped cranberry and nuts. 

Pour into the prepared pan and bake for 50 - 60 minutes or until a toothpick inserted into the center of the cake 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 before slicing. This bread can be frozen.
Makes one - 9 x 5 x 3 inch loaf.

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