Cranberry Orange Bread
Contributed by: News Canada
(NC) - Make this delicious recipe in advance so when unexpected guests drop by, you have something ready to serve.
- Vegetable cooking spray
- 2-1/2 cups unbleached all-purpose flour
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1-1/2 cups pecan halves, shells removed
- 6 strips orange zest, bitter white pith removed
- 1-1/3 cups sugar
- 2 small apples (about 10 oz total), peeled, cored, cut into 1-inch pieces
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup unsalted butter, melted
- 6 Tbsp buttermilk
- 3/4 cup dried cranberries
Preheat oven to 350°F. Lightly spray two 8 x 4-inch loaf pans with cooking spray. In a bowl combine flour, baking powder and salt. Reserve. Insert metal blade into Cuisinart Food Processor, add pecans, and pulse to coarsely chop, about 6 times. Reserve.
Using a Cuisinart Food Processor, process orange zest and sugar until finely chopped, about 45 seconds. Add apples, eggs and vanilla; process until combined, about 15-20 seconds. With the processor running, add butter and buttermilk through the small feed tube. Process until combined, about 10-15 seconds. Add cranberries, pecans and dry ingredients. Pulse until flour is just mixed in, about 5-6 times. Do not overprocess.
Transfer batter into prepared pan. Bake until golden brown and a toothpick inserted into the centre comes out clean, about 55 minutes. Cool in pan on wire rack. Remove from pan and cool completely. For best results, wrap in plastic and allow to rest for 24 hours before slicing.
Serving Size: Makes 2 Loaves