|
cooking spray
|
1 1/4 cups
unbleached all-purpose flour
Dispensers and Storage Options
|
|
1 1/2 teaspoon
baking powder
|
|
1/4 teaspoon\salt
|
|
3/4 cup
pecan halves, shells removed
|
|
3 strips
orange zest, bitter white pith removed
|
2/3 cup
sugar
Dispensers and Storage Options
|
|
3 large
egg
|
1/2 teaspoon
vanilla extract
Vanilla Selections Options
|
|
1/4 cup
unsalted butter, melted
|
|
1 cup
buttermilk
|
|
1/3 cup
dried cranberries
|
Equipment List:
Cooking Instructions
Preheat the oven to 350 F. Lightly spray an 8" x 4" loaf pan with cooking spray.
In a food processor insert a metal blade and pulse to coarsely chop pecan halves, and then add cranberries and continue to pulse.
In a stand mixer add butter, sugar, zest from an orange, eggs and vanilla.
In a separate mixing bowl add flour, baking powder and salt. Add this flour mixture to the stand mixer bowl in 3 additions. Add buttermilk in 2 additions.
Fold the cranberry and pecan mixture from the food processor into the stand mixer batter. Transfer batter to prepared pan.
Bake until golden brown and a toothpick inserted in the center comes out clean, about 55 to 60 minutes. Cool in pan on a wire rack.