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Cranberry-Orange Pecan Bread

Source of Recipe


From "The Grand Central Baking Book"



List of Ingredients



• 3½ cups all-purpose flour, plus more for the pan
  
• 1½ tsp salt
  
• ¾ tsp baking soda
  
• 1¼ ounces (10 fluid ounces) buttermilk
  
• Zest and juice from 1 large orange (about 1½ Tbsp zest plus ¼ cup juice)
  
• ½ tsp vanilla extract
  
• 2¼ cup granulated sugar
  
• ¾ cup vegetable or canola oil, plus more for the pan
  
• 3 large eggs, lightly beaten
  
• 1¾ cups cranberries, fresh or frozen (do not thaw if using frozen cranberries)
  
• 1/2 cup (1 3/4 ounces) pecans, lightly toasted and coarsely chopped
  






Instructions



1. Preheat the oven to 350° F. Lightly oil and flour two 9-x5-inch loaf pans. Measure the flour, salt, and baking soda into a bowl and whisk to combine. Set aside. Whisk together the buttermilk, orange zest and juice, and vanilla. Set aside.
   
   
2. Using a stand mixer with the paddle attachment, beat the sugar and oil on medium-high speed until thoroughly combined. The mixture will seem somewhat sandy. Reduce the speed to low and slowly pour in the eggs. Increase the speed to medium and mix for 1 minute. Add half of the buttermilk mixture and mix briefly to incorporate. Repeat with the remaining buttermilk mixture, and the remaining dry ingredients, beginning and ending with flour mixture, scraping the sides of the bowl as necessary. Gently fold the cranberries and pecans into the batter by hand. Divide the batter evenly between the prepared pans. Each pan should be slightly more than half full.
   
   
3. Bake the cranberry-orange pecan bread for 60 to 75 minutes, rotating the pans every 20 minutes or so. When done, the loaves will be golden brown with cracked tops and a skewer inserted in the center will come out clean.
   
   Makes two loaves.