Sunday, December 27, 2009

Cranberry Pecan Bread

We did Christmas breakfast after opening presents. My son made his usual fabulous quiche (best ever I think) and I brought this to have for a sweet treat.

(adapted from Cooks Illustrated)

2 cups all-purpose flour
1 cup chopped pecans, toasted
1 tablespoon grated orange zest
1/3 cup fresh orange juice
2/3 cup buttermilk
6 tablespoons butter, melted and cooled
1 large egg, beaten lightly
1 cup granulated sugar
1/2 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 1/2 cups craisins

Preheat oven to 375 degrees. Grease the bottom and sides of a 9x5" loaf pan; dust with flour, tapping out extra, or use Pam. Stir together the orange zest, orange juice, buttermilk, butter, and egg in a small bowl. Whisk together the flour, sugar, salt, baking powder, and baking soda in a large bowl. Stir the liquid ingredients into the dry ingredients with a spatula until just moistened. Gently stir in the cranberries and pecans. Do not overmix. Scrape the batter into the prepared pan and smooth the top with a spatula. Bake 20 minutes, then reduce heat to 350 degrees. Continue to bake until the loaf is golden brown and a toothpick inserted in the center comes out clean, about 35 to 45 minutes longer. Cool in the pan 10 minutes, then transfer to a wire rack and cool at least 1 hour before serving. The bread can then be wrapped and stored at room temperature for several days.


Katy ~ said...

If it's from Cook's Illustrated, and you posted it, it must be good. I like the idea of craisins in this; now I can have cranberry bread year round and not have to wait for cranberries to be in season.

Abby said...

Pecans! A Southern treat after my own heart. Happy New Year! (I hope my son grows up to be a great chef in the kitchen, too!)

Emily said...

This is my kind of bread! It sounds perfect! Hope you had a good holiday, Anj.

Anj said...

Thanks, Em. I had a great holiday and I loved reading about yours.