Friday, November 20, 2009

Cranberry Orange Toasted Pecan Bread

Cranberry Orange and Toasted Pecan Bread

1/3 cup orange juice plus 1 tsp. orange extract
2/3 cup buttermilk
6 Tbs. melted butter
1 large egg lightly beaten
2 cups flour
1 cup sugar
1 tsp. salt
1 tsp. baking powder
1/4 tsp baking soda
6 oz fresh cranberries chopped coarse
1/2 cup toasted chopped pecans

Heat oven to 375, grease loaf pan. Stir together orange juice and extract, buttermilk, butter and egg in a small bowl. Whisk together flour, sugar, salt, baking soda and baking power. Stir liquid ingredients into dry ingredients until just moistened. Gently stir in cranberries and pecans (to toast pecans: heat chopped pecans in a fry pan until aromatic, stirring constantly).

Scrape batter into greased pan and bake 20 minutes. Then, reduce heat to 350 and bake an additional 40-45 minutes or until a toothpick comes clean. Cool ten minutes in pan and at least one hour before serving.

Recipe from an old Cooks Illustrated magazine.