Cranberry-Nut Bread

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Appears in Cook's Illustrated November/December 1999

The proper mixing method and the right combination of leaveners gave us the perfect texture and flavor.

SERVESMakes 8 servings

TIME1½ hours, plus 1 hour cooling

Cranberry-Nut Bread

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 ...

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