Cranberry Orange Bread Recipe
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.
the pecans or walnuts for about 8 -
10 minutes or until lightly browned and fragrant. Let cool and then chop
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
cranberries 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
Makes one - 9 x 5 x 3 inch
Cranberry Orange Bread:
cup (50 grams) pecans or walnuts
1 cup (120
grams) fresh or frozen cranberries, coarsely chopped
2 cups (260
(200 grams) granulated white sugar
teaspoon baking soda
1/2 teaspoon salt
tablespoon orange zest (outer skin of orange)
tablespoons (57 grams) cold unsalted butter,
cut into pieces
egg, well beaten
(180 ml) freshly squeezed orange juice