This time of year I am kind of like a squirrel. The only difference between me and a squirrel is that squirrels save up nuts for the winter, I buy bags and bags of cranberries. Each time I go to the market I buy another bag (or two) and throw it in my freezer. I am so fearful of that day when I no longer see those perfectly, rectangular bags of cranberries lining the produce department shelves.
Cranberry Nut Bread
|1/3||cup orange juice|
|1||tablespoon grated orange zest from 1 large orange|
|6||tablespoons unsalted butter , melted, plus extra for greasing pan|
|1||large egg , beaten lightly|
|2||cups unbleached all-purpose flour|
|1||cup granulated sugar|
|1||teaspoon table salt|
|1||teaspoon baking powder|
|1/4||teaspoon baking soda|
|1 1/2||cups cranberries (about 6 ounces), chopped coarse (see illustration below)|
|1/2||cup toasted pecans , chopped coarse|
- Adjust oven rack to middle position and heat oven to 375 degrees. Grease bottom of 9 x 5-inch loaf pan. Stir together orange juice, zest, 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. 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.
The Urban Baker / SusanSalzman.com