Tuesday, December 8, 2009

Cranberry orange loaf



I took the time last night to prep for a yummy breakfast bread. I had a choice between doing something pineapple (but I was thinking it was not quite ripe yet) or use my leftover cranberries... So the cranberries won, and what better combination than cranberry and orange?


The rum extract is not necessary, it was just a last minute whimsy.


Cranberry orange loaf


2 cups unbleached all-purpose flour

1½ tsp baking powder

½ tsp baking soda

1 tsp cinnamon


¾ cup sour cream (the recipe called for yoghurt, but I had none)

¾ cup fresh orange juice


½ cup unsalted butter, cool room temperature

1 cup sugar

2 large eggs

1/2 tsp rum extract

finely grated zest of 1 large orange (2-3 tablespoons)


1 cup fresh cranberries, each cut in half

1 cup lightly toasted pecans, walnuts and pistachios


1. Set an oven rack in the middle of the oven with plenty of room above it and preheat the oven to 350°.

2. Coat a loaf pan with butter, and then a light layer of flour, tapping out any excess flour that does not cling. (Or simply put parchment paper as i did!!!)

3. In a medium mixing bowl, mix the flour, baking powder, baking soda, and cinnamon. Reserve.

4. In another mixing bowl, whisk together the yogurt and orange juice, rum, orange zest. Reserve.

5. Using a stand mixer fitted with the paddle attachment, cream the butter with sugar until pale and creamy, about 3-5 minutes.

6. Add the eggs gradually, beating continuously to incorporate.

7. Using the slowest speed of the mixer, add the flour mixture in three increments, alternating with the addition of 2 increments of the yogurt-orange juice mixture. The last addition should be the flour mixture. Do not over mix. Stop the mixer and finish incorporating the ingredients by folding together with a large spatula.

8. While folding, add the reserved cranberries and nuts, and incorporate gently and quickly. The batter should be well combined, but do not over mix or the bread will not be tender.

9. Spoon the batter immediately into the prepared pan, filling no more than three fourths full, level the top with a flexible spatula, set in the center of a preheated 350° oven, and bake for about 55-65 minutes. (Smaller loaves require about 40-45 minutes of baking.)


2 comments:

Larissa Beznaczuk-Smyrnew said...

Love your blog Marysol! Sorry, can't help bu notice that you were posting at 4:30am...do you sleep??

Marysol said...

I do sleep, not a lot though!! The time was wrong, don't worry!!

 
Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License