Tuesday, October 14, 2014

Christmas Cranberry Orange Pecan Bread

This is such an iconic Christmas Bread. My Aunt Faye and Grandmother made this during the Holidays.

Here's what you'll need:
Preheat the oven to 350 degrees
1 - Loaf Pan (9" X 5") brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well in a jar and refrigerated. I always have it available for all of my baking needs.

Cranberry Orange Pecan Bread.

2 C Flour
3/4 C granulated Sugar
1 1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
The Juice and Zest of 1 Orange
3/4 C Buttermilk
1 Egg, beaten
3 TBS Vegetable Oil
1 C Dried Cranberries
1 C chopped Pecans

Dry Ingredients.
In a large mixing bowl:
Baking Powder
Baking Soda
Whisk well.

Wet Ingredients.
In a medium mixing bowl:
Orange Juice
Orange Zest
Vegetable Oil
Whisk well.
Add wet ingredients to the dry ingredients and whisk just until combined.

Fold in, by hand:
Pour into the pan.
Bake 55 to 60 minutes. A toothpick tested in the center should come out clean.
Remove pan to a rack and cool for 10 minutes.
Transfer the bread, right side up, to the rack to cool completely.

Peace in the Kitchen!

No comments:

Post a Comment