Friday, January 30, 2009

Orange Cranberry Bread (AmyB)

1-1/2 C. all-purpose flour
1 t. baking powder
1/4 t. salt
1/4 C. milk
1/4 C. orange juice
Zest of 1 small lemon
Zest of 1 orange
6 T. (3/4 stick) butter
2/3 C. sugar
2 large eggs, lightly beaten
2/3 C. chopped pecans
1/3 C. dried cranberries, finely chopped

Sweet Vanilla Butter
1-1/2 sticks butter
3/4 C. confectioner's sugar
1 T. vanilla

Heat oven to 350 degrees. Grease loaf pan.

In medium bowl, mix flour, baking powder and salt. In small bowl,combine milk, orange juice and lemon and orange zests.

In large mixing bowl, beat butter and sugar on high speed until light in color and texture, 2-3 minutes. Beat in eggs. Add flour mixture in 3 parts, alternating with milk mixture, beating on low speed or stirring with a rubber spatula just until incorporated, scraping the sides of the bowl if necessary. Fold in pecans and cranberries.

Scrape batter into prepared pan and spread evenly. Bake until golden brown and toothpick inserted in center comes out clean, 45-50 minutes. Unmold and cool completely.

Serve with vanilla butter.

Vanilla Butter
Beat together butter and sugar. Slowly beat in vanilla, scraping down sides of bowl. Chill and remove from refrigerator 30 minutes before serving.

(The warm bread and vanilla butter are absolutely delicious!!)

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