A perfect bread for Thanksgiving. With cranberries being plentiful this time of year, I buy bags so I can try and experiment with different recipes. Today, I made a delicious cranberry bread. The crust had a very slight crispness to it and the crumb was moist, tender, and flavorful. I thought I was eating cake.
This bread comes together very nicely. The flour, sugar, baking powder, salt, baking soda, and butter are all placed in a food processor. Pulse until the mixture resembles meal.
The flour mixture is then transferred to a large bowl and combined with the egg, orange juice, chopped fresh cranberries, and walnuts. The batter is thick. I then scooped the batter into a prepared loaf pan (my favorite cast iron one) and baked for about 75 minutes.
|Ready For Oven|
As the bread was cooling, I could not wait to taste it. It smelled heavenly. Finally, the time had come to cut the bread and the taste was not disappointing. A perfect bread to serve over the holidays or just to have at home for family.
Cranberry Nut Bread
2 cups all-purpose flour
1 cup sugar
1 1/2 teaspoons double-acting baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 stick (1/2 cup) cold unsalted butter, cut into bits
1 teaspoon freshly grated orange zest
3/4 cup fresh orange juice
1 large egg
1 cup coarsely chopped cranberries
1/3 cup coarsely chopped walnuts
In a food processor or in a bowl with a pastry blender blend together the flour, the sugar, the baking powder, the salt, the baking soda, and the butter until the mixture resembles meal and transfer the mixture to a large bowl. In a small bowl whisk together the zest, the juice, and the egg, add the mixture to the flour mixture, and stir the batter until it is just combined. Stir in the cranberries and the walnuts and transfer the batter to a well-buttered 9- by 5-inch loaf pan. Bake the bread in the middle of a preheated 350°F. oven for 1 1/4 hours, or until a tester comes out clean. Let the bread cool in the pan for 15 minutes and turn it out onto a rack.
Makes 1 loaf