Monday, July 28, 2008

Cranberry Orange Bread with Pecans

cranberry-orange-breadCranberry Bread, flavored with zesty Orange and filled with the goodness of Pecans and crushed almonds, and topped with a layer of butter or maple syrup, served with a cup of hot tea or coffee! Does it sound like a scintillating breakfast or not? I, for one, would never refuse a platter like this, and neither should you! Cranberries are a wonderful summer fruit, and when paired with citrusy orange, it invokes a lovely flavor and aroma that is sweet and invigorating. I love walnuts, and pretty much throw them in any recipe that can do with nuts, but this time, I chose to go with Pecans, as something told me they would be great with the cranberries, and I was not disappointed at all! A lover of almonds, I dumped some slivered almonds too into the batter, and the result was a wonderfully soft bread that is pretty enough to be served at feast, and tasty enough to be cherished with family. This moist Cranberry Orange Bread is an out-and-out winner indeed, sure to serve as a fitting start to your day!

I was really happy with the way this beautiful bread turned out. It was truly a treat with my morning tea. Off this goes to Sia's WBB-Summer Feasts and also to Susan who's hosting SHF-Berries this month!

Makes one 9x5x3 inch loaf

1/2 cup pecans - coarsely chopped
1 cup fresh or frozen cranberries(sweetened) - coarsely chopped
3 tbsp slivered almonds
2 cups whole-grain pastry flour
1 cup granulated white sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tbsp orange zest
4 tbsp cold unsalted butter - cut into cubes
1 large egg well beaten
3/4 cup freshly squeezed orange juice
1 tsp vanilla extract

Eggless Recipe
** substitute 1/4 cup sour cream instead of the egg in the recipe

Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. Grease a loaf pan with non-stick vegetable spray and set aside.

In a small bowl, combine the beaten egg with the orange juice and vanilla extract. For the eggless version, replace the egg with 1/4 cup sour cream and beat it with the orange juice and vanilla.

In a large dry bowl, whisk the flour with the sugar, baking powder, baking soda, salt, and orange zest. Cut the butter into small pieces and blend it into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs.

Fold the wet ingredients into the dry ingredients. Stir in the chopped cranberries, almonds and pecans.

Pour into the prepared pan and bake for 50 - 60 minutes or until a toothpick inserted into the center of the cake comes out clean.

Remove from oven and let cool on a wire rack for about 10 minutes. Then remove the bread from the pan and let cool completely before slicing.

Enjoy this delicious Cranberry-Orange Bread with your breakfast, or as a dessert with some more fruits and whipped cream!

Related Recipes:
Chocolate-Banana Bread with Cranberries
Italian Tomato Herb & Cheese Bread
Hazelnut Mocha Coffee Cake

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