Cranberry-Nut Bread

Published November 1, 1999.

Why this recipe works:

When testing cranberry-nut bread recipes, we were looking for a crust that was golden brown and evenly thin all the way around and an interior texture that was somewhere between a dense breakfast bread and a light, airy cake. We found that the quick bread method of mixing gave us the best… read more

When testing cranberry-nut bread recipes, we were looking for a crust that was golden brown and evenly thin all the way around and an interior texture that was somewhere between a dense breakfast bread and a light, airy cake. We found that the quick bread method of mixing gave us the best texture: We measured out 1/4 teaspoon baking soda for structure and 1 teaspoon baking powder for brighter flavor, then added buttermilk for moisture and orange zest to boost flavor and color. We used fresh or frozen cranberries in our cranberry-nut bread recipe, chopped coarsely so they looked and tasted best.

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Makes one 9-inch loaf

We prefer sweet, mild pecans in this bread, but walnuts can be substituted. Resist the urge to cut into the bread while it is hot out of the oven; the texture improves as it cools, making it easier to slice. To toast pecans, heat griddle over medium heat. Add pecans, chopped coarse; toast, shaking pan frequently, until nuts are fragrant, 3 to 5 minutes.

Ingredients

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