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CRANBERRY ORANGE BREAD




Source of Recipe


Basic Baking: by Lora Brody


List of Ingredients





2 c. all-purpose flour
1 1/2 t. baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamom
3/4 stick (6 T.) unsalted butter, melted
2/3 c. milk
Finely grated zest of 1 large navel orange
1/2 c. fresh, strained orange juice
1 extra-large egg
2/3 c. granulated sugar
1 c. fresh or frozen whole cranberries, coarsely chopped
3/4 c. pecans or walnuts, toasted and coarsely chopped



Recipe



Preheat 350-degree oven with a rack in the center of the oven. Use
butter or vegetable shortening to coat inside of loaf pan. Toss in 2
T. of flour to coat inside of pan. Knock out excess. Set pan aside.

Place a mesh sieve over medium mixing bowl and add the flour, baking powder, baking soda, salt, cloves, and cardamom. Shake the contents
into bowl and set aside. Combine melted butter, milk, orange zest, and juice in a 2-c. measure with a spout. The mixture will curdle.
Set aside. Beat egg into large mixing bowl and add sugar. Use the mixer on high speed to beat egg and sugar until light and fluffy, about 3 minutes. Reduce speed to low and beat in melted butter
mixture. Move beaters around the bowl and scrape down the sides with a rubber spatula several times while mixing. With the mixer still on
low speed, beat in the flour mixture. Scrape down the sides of bowl
as you work. Stir in cranberries and nuts with a rubber spatula. Pour
and scrape batter into the prepared pan, and smooth top with spatula.

Bake for 55 to 60 minutes, or until cake tester inserted in the
center of the loaf comes out clean.

Transfer pan to a rack and cool bread for 15 minutes, then run a
knife around edges of bread to loosen. Turn loaf out onto rack and
set right side up to cool. Allow bread to cool completely before
slicing.

Store baked and cooled loaf at room temperature in plastic wrap for
up to two days or refrigerated for up to one week. It may also be
frozen for up to three months.