Saturday, October 31, 2015

Cranberry Pecan Bread

I love this Bread for Thanksgiving and Christmas. It evokes a sense of Holiday when you smell the incredible fragrance as it bakes. I like it served with Butter or Cream Cheese. It will certainly be on our menu this Holiday Season.

Cranberry Pecan Bread

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

8 TBS Butter, room temperature.
1/2 C Granulated Sugar
1/2 C Brown Sugar
1 Egg, beaten
1/2 C Orange Juice
2 C Flour
1 1/2 tsp Baking Powder
1/2 tsp Baking Soda
1 tsp Salt
2 1/2 C  Chopped Fresh Cranberries (Pulsed in a Food Processor or Chopped by hand)
1 C Chopped Pecans. Toast the Pecans before chopping. I toast them dry in a Cast Iron Skillet on the Stove for a few minutes.

1/2 C Flour
1 1/2 TBS Brown Sugar
1 TBS Granulated Sugar
1/2 tsp Baking Powder
A Pinch of Salt
3 TBS Butter, melted.

Bread Instructions

In a Stand Mixer with a Paddle Attachment:
Granulated Sugar
Brown Sugar
Beat for 3 - 5 minutes.
Oranje Juice
Mix just until combined.

On a large piece of Parchment Paper, sift together:
Baking Powder
Add this gradually to the Mixer.
Beat just until incorporated.

Fold in by hand:

Spoon into the Pan and set aside.

Topping  Instructions

In a medium mixing bowl:
Brown Sugar
Granulated Sugar
Baking Powder
Whisk well.

Mix together with a Blending Fork.
Creating a Crumble with small clumps.
Sprinkle evenly over the top of the batter.

Bake for 50 - 55 minutes until Golden Brown and a toothpick in the center comes out clean.
Remove the pan to a rack and cool for 10 minutes.
Invert the Bread onto a rack and cool completely.

Serve with Butter or Cream Cheese.

Peace in the Kitchen!

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