Bread Recipes
Harvest Fruit and Nut Bread
Yield: 16 servings
Ingredients
- 1 1/2 cups dried cranberries
- 1 cup boiling water
- 2 cups all-purpose flour
- 3/4 cup light brown sugar, packed
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter, very soft
- 1 egg
- 1/4 cup orange juice
- 1 1/4 cups pecans, coarsely chopped, divided
Instructions
- Heat oven to 325 degrees F. Lightly grease bottoms of 2 small loaf pans.
- In a Pyrex or heatproof 2 cup measure, stir together dried cranberries and boiling water. Stir occasionally and set aside until cranberries are plump and cool.
- In a medium mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon and nutmeg.
- With mixer on low speed add butter, egg and orange juice and mix just until combined, 30 seconds. Batter will appear lumpy.
- Pour in cranberry/water mixture and mix on low speed until smooth, about 1 minute.
- Stir in 1 cup chopped pecans.
- Evenly divide into loaf pans.
- Sprinkle 2 tablespoons chopped pecans on top of each loaf.
- Bake for 40 to 45 minutes until top is golden brown and springs back.
- Cool loaves in pan for 15 minutes.
- Run spatula/knife around edges and remove loaves from pan. Cool for 2 hours before wrapping tightly in plastic wrap.
- Store at room temperature for two days or refrigerate for five days.
Notes
Baker's hint: Mix and match the fruits/nuts. Try 3/4 cup cranberries and 3/4 cup chopped pitted dates with pecans; 3/4 cup golden seedless raisins and 3/4 cup dried cherries with walnuts.
Nutrition
Per serving: 203 calories, 13 g fat, 21 g carbohydrates, 1 g fiber, 3 g protein, 29 mg cholesterol, 78 mg sodium