We actually baked this weeks ago (before we left for Asia), knowing that we may not have the opportunity to bake this month. This is Q and Mini Q's first baking project together.
Cranberry Orange Bread
1/2 cup pecans or walnuts
1 cup fresh or frozen cranberries, coarsely chopped
2 cups all purpose flour
1 cup granulated white sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon orange zest
4 tablespoons cold unsalted butter, cut into pieces
1 large egg, well beaten
3/4 freshly squeezed orange juice
1 teaspoon pure vanilla extract
Preheat oven to 350 F and place rack in the centre of the oven. Grease (or spray with a nonstick vegetable spray) a 9 x 5 x 3 inch loaf pan.
Toast the nuts for about 8 to 10 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.
In a small bowl, combine the beaten egg with the orange juice and vanilla extract.
In a large bowl, whisk the flour with the sugar, baking powder, baking soda, salt, and orange zest. Cut the butter into small pieces and blend it into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Fold the wet ingredients into the dry ingredients. Stir in the chopped cranberries and nuts.
Pour into the prepared pan and bake for 50 to 60 minutes or until a toothpick inserted into the centre of the cake comes out clean. Remove from oven and let cool on a wire rack for about 10 minutes. Then remove the break from the pan and let cool completely before slicing. This bread can be frozen.
