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Cranberry
Nut Bread
| 1/3 c orange juice
1 T orange zest 6 T unsalted butter, melted 1 large egg, beaten lightly 2/3 c buttermilk 2 c all purpose flour 1 c sugar 1 t salt 1 t baking powder ¼ t baking soda 1½ c cranberries (about 6 ounces), coarsely chopped ½ c toasted* pecans, coarsely chopped Preheat oven to 375° F. Grease bottom of 9x5 inch loaf pan. Stir together orange juice, zest, buttermilk, butter, and egg in small bowl. Whisk together flour, sugar, salt, baking powder, and baking soda in large bowl. Stir liquid ingredients into dry with rubber spatula until just moistened. Gently stir in cranberries and pecans. Do not over mix. Bake 20 minutes in a 9x5 inch loaf pan with the bottom greased, then reduce heat to 350° F.; continue to bake until golden brown and toothpick inserted in center of loaf comes out clean, about 45 minutes more. Cool in pan 10 minutes, then transfer to wire rack and cool at least 1 hour before serving. * To toast pecans, heat griddle over medium
heat. Add chopped pecans. Toast, shaking pan frequently, until nuts are
fragrant, 3 to 5 minutes.
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