Cranberry Orange Pecan Bread
1/2 cup pecans, chopped coarse
1 tablespoon grated zest from 1 large orange
1/3 cup freshly squeezed orange juice
2/3 cup buttermilk
90g unsalted butter, melted and cooled slightly
1 large egg, beaten lightly
2 cups plain flour
1 cup caster sugar
1 teaspoon table salt
1 teaspoon baking powder
1/4 teaspoon baking soda
170g fresh cranberries, roughly chopped (good luck - those little suckers are tricky for chopping!)
Preheat the oven to 180C. Grease bottom and sides of a 9 x 5-inch loaf pan; dust with flour, tapping out excess.
Spread the pecans onto a baking sheet and place in preheated oven 5-7 minutes until fragrant. Shake the baking sheet halfway through baking so the nuts will toast evenly. Remove nuts from oven and set aside to cool completely.
In a small bowl, stir together orange juice, zest, buttermilk, butter, and egg; set aside. In a large bowl, whisk together flour, sugar, salt, baking powder, and baking soda in large bowl. Stir liquid ingredients into the dry until just moistened. Gently stir in cranberries and pecans. Do not over mix.
Scrape batter into prepared loaf pan and smooth surface with a rubber spatula. Bake 20 minutes, then reduce heat to 160C; continue to bake until golden brown and toothpick inserted in center of loaf comes out clean, about 45 minutes longer. Cool in pan 10 minutes, then transfer to wire rack and cool completely before serving, at least 1 hour.
Makes 1 large loaf
Taken from Sweet Pea's Kitchen
The hardest part has been having to wait an hour for the loaf to cool - murder I tell you! It smelt glorious right from the start with the toasted pecans and the orange zest wafting through the whole house. There is nothing more comforting in this world than the smell of baking permeating the place ... until you actually get the chance for the first bite!
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