Author
Everett, Cherry
Comment
Source: The America's Test Kitchen Family Cookbook
Type
Bread
->Ingredients
2 cups all-purpose flour
1 cup sugar
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
2/3 cup buttermilk
6 tablespoons (3/4 stick) unsalted butter, melted and cooled
1/3 cup fresh orange juice
1 large egg, lightly beaten
1 tablespoon grated orange zest
1 1/2 cups cranberries, chopped coarse
1/2 cup pecans, toasted and chopped coarse
->Directions
1. Adjust an oven rack to the middle position and heat the oven to 375 degrees. Generously coat an 8-1/2 by 4-1/2- inch loaf pan with vegetable oil spray.
2. Whisk the flour, sugar, salt, baking powder, and baking soda together in a large bowl. Whisk the buttermilk, melted butter, orange juice, egg, and orange zest together in a separate bowl. Gently fold the buttermilk mixture into the flour mixture with a rubber spatula until just moistened. Stir in the cranberries and pecans. Do not over mix.
3. Scrape the batter into the prepared pan and smooth the surface. Bake until gold brown and a toothpick inserted into the center comes out with just a few crumbs attached, 55 to 60 minutes.
4. Let the loaf cool in the pan for 10 minutes before unmolding onto a wire rack to cool for 1 hour.
September 18, 2013