Orange Cranberry Bread: Tis the Season
10 years ago
1/3 c. fresh squeezed orange juice
1 tbsp orange zest
6 tbsp melted butter
2/3 c. buttermilk
1 large egg at room temperature
2 c. flour (10 oz by weight if you're picky)
1 c. sugar
1 tsp salt
1 tsp baking powder
1/4 tsp baking soda
1 and 1/2 c. coarsely chopped cranberries
1/2 c. chopped, roasted pecans
Preheat oven to 375.
Mix juice, zest, butter, buttermilk and eggs in a small bowl. Whisk together flour, sugar, salt, baking powder, baking soda. Pour wet ingredients into dry. Mix for about ten seconds. It won't be fully mixed. Add cranberries and nuts. Mix until combined. Don't over mix. Pour batter into 9x5 loaf pan that has been greased (or is non-stick)
Bake at 375 for 20 minutes, then reduce heat to 350 and bake for another 45 minutes or until a golden brown and a toothpick inserted comes out clean.
Cool in pan for 10 minutes. Flip out and cool on rack until completely cool. Texture improves as it cools. Don't cut it warm or it will fall apart.