1/3 cup juice plus 1 Tbsp. grated zest from 1 large orange
2/3 cup buttermilk
6 Tbsp. unsalted butter, melted
1 large egg, beaten lightly
2 cups flour
1 cup sugar
1 tsp. salt
1 tsp. baking powder
¼ tsp. baking soda
1 ½ cups (about 6 oz.) cranberries, chopped coarse
½ cup toasted pecans, chopped coarse
*To toast the pecans, heat pan over medium heat. Add chopped pecans, toast while shaking pan frequently, until nuts are fragrant, 3 to 5 minutes.
Adjust over rack to middle position and heat oven to 375 degrees. Grease bottom of 9 x 5 loaf pan. Stir together orange juice, zest, buttermilk, butter, and egg in small bowl. Whisk together flour, sugar, salt, baking powder, and soda in large bowl. Stir liquid ingredients into dry with rubber spatula until just moistened. Gently stir in cranberries and pecans. Do not over mix.
Scrape batter into loaf pan and spread with spatula into corners of the pan. Bake 20 minutes, then reduce heat to 350 degrees; 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 at least 1 hour before serving. **Resist the temptation to cut the bread while it is hot out of the oven; the texture improves as it cools, making it easier to slice. Makes one loaf!
Comentarios