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30
Quick Breads
Cranberry-Orange Bread
Apples make this bread very moist – for a breakfast treat, slice and toast.
Makes 1 loaf (16 servings)
Preparation: 10–15 minutes, plus 2 hours baking and cooling
nonstick cooking spray
1½ cups unbleached, all-purpose flour
2 teaspoons baking powder
¼ teaspoon kosher salt
1 cup pecan halves
4 strips orange zest, bitter white pith
removed
¾ cup granulated sugar
1 medium apple, peeled, cored and
cut into 1-inch pieces
2 large eggs
¾ teaspoon pure vanilla extract
1
⁄
3
cup unsalted butter, melted
¼ cup buttermilk
½ cup dried cranberries
Preheat oven to 350˚F. Lightly spray a 9 x 5-inch loaf pan with cooking spray. In a small bowl
combine flour, baking powder and salt. Reserve. Insert metal blade and pulse to coarsely
chop pecans, about 6 times. Reserve.
Process orange zest and sugar until zest is finely chopped, about 45 seconds. Add apples,
eggs and vanilla; process until combined, about 15 to 20 seconds. With machine running,
add butter and buttermilk through the small feed tube. Process until combined, about 10 to
15 seconds. Add cranberries, pecans and dry ingredients. Pulse until flour is just mixed in,
about 5 to 6 times. Do not overprocess.
Transfer batter to prepared pan. Bake until golden brown and a toothpick inserted in the
center comes out clean, about 60 to 65 minutes. Cool in pan on a wire rack. Remove from
pan and cool completely. For best results, wrap in plastic wrap and allow to rest for 24 hours
before slicing.
Nutritional information per serving:
Calories 176 (41% from fat) • carb. 24g • pro. 2g • fat 8g
• sat. fat 3g • chol. 24mg • sod. 103mg • fiber 1g
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