Wednesday, November 16, 2011

cranberry walnut bread

this is my take on the cranberry-hazelnut bread recipe featured in the november 2011 issue of real simple. i didn't have hazelnuts or whole milk, so i adjusted the recipe and packaged it for some new parents who live down the road.

i didn't taste the finished product, but the batter was scrumptious. i plan to have some on-hand for Thanksgiving guests next week!


1 cup walnuts, coarsely chopped
2 tablespoons unsalted butter, melted
1 1/2 cups all-purpose flour
1/3 cup granulated sugar
1/4 cup packed light brown sugar
1 tablespoon baking powder
1/2 teaspoon kosher salt
1/2 cup 2% milk
2 large eggs
1 tablespoon orange zest
1/2 teaspoon pure vanilla extract
1 1/2 cups fresh cranberries


Preheat the oven to 350.

Spread the walnut pieces in a single layer on a large rimmed baking sheet. Toast 10-12 minutes, or until fragrant. Toss occasionally.

Butter a loaf pan. Since this was a gift, I used the disposable foil type.

Whisk together the flour, sugars, baking powder, and salt.

In a small bowl, mix the eggs, butter, milk, orange zest, and vanilla.

Add the liquids to the flour mixture and mix until just combined.

Fold in the walnuts and whole cranberries.

Transfer the batter to the loaf pan and bake 55-65 minutes or until a toothpick comes out clean.

If the top browns too quickly, cover with a foil tent. Cool in the pan for 30 minutes then let cool on a wire rack.

This can be made up to 3 days in advance, stored at room temp + tightly wrapped. Simply reheat for 5-10 minutes at 375 before serving.

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