Cranberry-Nut Bread

Name: Cranberry-Nut Bread
Yield: Makes one 9-inch loaf
Ingredients: 1/3 cup, orange juice; 1 tablespoon, grated orange zest from 1 large orange; 2/3 cup, buttermilk; 6 tablespoons, unsalted butter, melted, plus extra for greasing pan; 1 , large egg, beaten lightly; 2 cups, unbleached all-purpose flour; 1 cup, granulated sugar; 1 teaspoon, table salt; 1 teaspoon, baking powder; 1/4 teaspoon, baking soda; 1 1/2 cups, cranberries (about 6 ounces; 170 grams), chopped coarse (see illustration below); 1/2 cup, toasted pecans, chopped coarse

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Appears in Cook's Illustrated November/December 1999

Desserts or Baked Goods

Fruit

Quick Breads

Breakfast & Brunch

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

SERVESMakes one 9-inch loaf

TIME1½ hours, plus 1 hour cooling

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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