Just be careful when removing the bread from the pan- you wouldn't want to leave the bottom crust stuck to the pan, like I did.
Cranberry Nut Bread
adapted from Gourmet October 1991
pictures by Caroline
2 cups all-purpose flour
1 cup sugar
1 1/2 teaspoons double-acting baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 cup cold unsalted butter, cut into bits*
1 teaspoon freshly grated orange zest
3/4 cup fresh orange juice
1/4 cup sour cream (optional)**
2 large eggs
1 1/2 cup coarsely chopped cranberries
1/3 cup coarsely chopped walnuts (optional)
- 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, sour cream 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.
**The sour cream will make this bread a bit more moist, but isn't mandatory.
-Kelly
3 comments:
mmmmmmmmmmm YUMMMMMMMMMMMMMMMMMMMMM
Too bad there are no such thing as CRANBERRIES in Brazil! :'(
This is what you mae for my bridal shower right!? So good....
LOVE this bread!!
I bought some cranberries on sale today and made this bread. I'll just say...it was AMAZING!
Post a Comment