Cranberry Nut Quick Bread |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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A sweet quick bread with a bit of tang when biting into a cranberry. Crusty with a delicate and moist interior. Ingredients:
1/2 c. butter |
1 t. grated orange zest |
1 c. granulated sugar (i use granulated fructose between 1/2-3/4 cup) |
1 tsp. vanilla |
3 large eggs, beaten |
2 1/2 c. flour (i use freshly ground whole white wheat flour) |
1 tsp. baking soda |
1/4 tsp. salt |
3/4 c. buttermilk |
2 c. fresh or frozen cranberries, chopped |
3/4 c. chopped pecans |
Directions:
1. Preheat oven to 350F.
2. Spray bottom of 9x5-inch loaf pan with cooking spray.
3. Beat butter, sugar, orange peel and vanilla in a large bowl until light and fluffy.
4. Add eggs, mixing well after each addition.
5. Combine flour, baking soda and salt. Add to creamed mixture alternately with buttermilk, beating at low speed until just blended. Scrape sides between buttermilk additions.
6. Fold in chopped cranberries and chopped pecans.
7. Turn into prepared pan, spreading evenly.
8. Baking until toothpick inserted in center comes out clean, about 50-60 minutes.
9. Cool slightly in pan. Remove from pan and cool completely.
10. FOOTNOTE: This recipe will fit in a slightly smaller loaf pan, but baking time needs to be increased by 5-10 minutes because toothpick will not reach the bottom of the loaf and the loaf will be underdone (a mistake I made).
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