Cranberry Orange Bread
| ||cooking spray |
|1 1/4 cups||unbleached all-purpose flour |
|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 |
|3 large||egg |
|1/2 teaspoon||vanilla extract |
|1/4 cup||unsalted butter, melted |
|1 cup||buttermilk |
|1/3 cup||dried cranberries|
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.