Cranberry Nut Bread

If you've ever had any reservations about eating cranberries (reservations that were not dispelled by our delicious Cran-apple Torte), I promise they will be gone after tasting this bread.

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)

1. 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.
   
2. 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.
   
3. Stir in the cranberries and the walnuts and transfer the batter to a well-buttered 9- by 5-inch loaf pan.
   
4. Bake the bread in the middle of a preheated 350°F. oven for 1 1/4 hours, or until a tester comes out clean.
   
5. Let the bread cool in the pan for 15 minutes and turn it out onto a rack.

*If you're looking for a healthier option, substitute 1/4 cup of unsweetened applesauce and 1/4 cup butter for the 1/2 cup of butter.
**The sour cream will make this bread a bit more moist, but isn't mandatory.

-Kelly