This is a delicious variant recipe of Cranberry bread. It matches the sweet citrus flavor of freshly squeezed orange juice with the tartness of fresh cranberries.
- 1/2 cup (50 grams) pecans or walnuts, toasted and coarsely chopped
- 1 cup (120 grams) fresh or frozen cranberries, coarsely chopped
- 2 cups (280 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)
- 4 tablespoons (57 grams) cold unsalted butter, cut into pieces
- 1 large egg, well beaten
- 3/4 cup (180 ml) freshly squeezed orange juice
- 1 teaspoon pure vanilla extract
- Preheat oven to 350 degrees F. Grease a 9x5x3 inch loaf pan.
- Toast the walnuts or pecans for about 8-10 minutes, until brown and fragrant. Let cool and chop coarsely. Set aside.
- In a small bowl, mix the beaten egg with the orange juice and vanilla extract.
- In another bowl, blend the flour with the sugar, baking powder, baking soda, salt, and orange zest.
- Slice the butter into small pieces and mix in into the flour mixture using a pastry blender or two knives.
- Combine the dry ingredients and the wet ingredients.
- Add in the chopped cranberries and nuts.
- Pour into prepared pan and bake for about 50-60 minutes.
- Remove from the oven and let cool for about 10 minutes.
- Remove the bread from the pan and let cool completely.
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