Saturday, December 5, 2009

Cranberry-Walnut Bread

I'm sorry I have been gone for so long! But here is a recipe that will be worth your wait. This is from the Cuisine at Home Holiday Baking Magazine. It has whole, fresh cranberries and walnuts inside the bread and a sweet and sour topping of turbinado sugar and minced cranberries.

2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp table salt
1/8 tsp ground cloves
1 1/2 cups fresh cranberries, divided
1 cup buttermilk
2 eggs
1/2 cup vegetable oil
2 tsp minced orange zest
1 tsp vanilla extract
1/2 cup toasted chopped walnuts
3 Tbsp turbinado sugar

Preheat oven to 350; coat a 9x5-inch loaf pan with non-stick spray.
Whisk together flour, baking powder, baking soda, cinnamon, salt and cloves in a bowl; make a well in the center. Set dry ingredients inside.
Toss 1 1/4 cup cranberries with 1/4 sugar in as small bowl; set sugared cranberries aside.Whisk together buttermilk, the remaining 3/4 cup sugar, eggs, oil, zest and vanilla in a seperate bowl until fully combined. Pour buttermilk mixture into well of dry ingredients; stir only until dry ingredients are moist.
Stir the sugared cranberries and walnuts into batter. Pour the batter into the prepared loaf pan. Bake until a toothpick inserted in the center of the loaf comes out clean and bread is golden on top, about an hour. Cool loaf on rack for 15 minutes.Pulse the remaining 1/4 cup cranberries in a food processor (or mince them by hand); toss with coarse sugar for the topping.
Turn bread out onto a cooling rack; sprinkle top of loaf with the cranberry-sugar topping. Let bread cool completely, about 2 hours, before serving.

**I wish I had taken a picture of the complete finished product. It was so pretty with the crystal sugar on top. It was a wonderful contrast of the sugar and the tart cranberries. It would be a perfect baked Christmas gift, and it was very simple. Happy Baking!**

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