I loooove fall! The changing leaves and cooler temps bring along my favorite flavors of the year– pumpkin, butternut squash, and not to mention cranberries.
The temperature hasn’t started to dip here in Texas (we’re still in the 70s) but I’ve been able to get a little taste of fall in my recent trips to Vermont and London. Instead of waiting for fall weather to come to Texas to whip out some yummy dishes, I started throwing them in the oven the first chance I got!
Cranberry-Orange Nut Bread- easy, oh so yummy, perfect for holiday gifts or a delicious start to the day.
Cranberry-Orange Nut Bread
Recipe adapted from The America’s Test Kitchen Family Cookbook
- 2 cups all purpose flour
- 1 cup sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2/3 cup buttermilk
- 6 tablespoons unsalted butter, melted and cooled
- 1/3 cup fresh orange juice
- 1 large egg, lightly beaten
- 1 tablespoon orange zest
- 1 1/2 cups cranberries, chopped coarse
- 1/2 cup pecans, toasted and chopped
Preheat oven to 375 and coat a 9×5 loaf pan with vegetable spray.
In a bowl whisk together the flour, sugar, salt, baking powder, and baking soda. In another bowl mix together the buttermilk, melted and cooled butter, orange juice, egg, and orange zest.
Fold the buttermilk mixture into the dry mixture until just combined. Mix in the chopped cranberries and pecans. Pour into prepared pan.
Bake 55 to 60 minutes or until a toothpick inserted into the bread comes out with only a few crumbs attached.
This one was wrapped up for the boss as a house warming present.