CRANBERRY WALNUT BREAD

Friday, December 3, 2010

Makes 1 loaf or 3-4 small loaves

adapted from Vegetarian Cooking for Everyone by Deborah Madison

Thanksgiving has come and gone, and fast on its heels are The Holidays. There are holiday lights on every boulevard, carols on the radio, and cards arriving in the mail. I take a deep breath: the Christmas season has begun.

While everything is still relatively calm, I sit down to plot my way. I make my list of things to do: bring the decorations down from the attic; buy fresh holly, a wreath, and a Christmas tree; mail the cards; and buy the gifts. There will be holiday concerts, teas, and open houses. Whether you like to go out or stay in, most of us like to indulge a bit this time of year. I like to bake.

Quick breads and cookies are at the top of my list. Today, I tested cranberry walnut bread. Cranberries and walnuts with a hint of orange and cloves makes this the quintessential holiday bread. It is delicious. Not too sweet; its texture is more like a tea cake than a bread. It is perfect toasted with breakfast or sliced in the afternoon with a glass of milk. This time, I made one large loaf. For the next batch, I will make several mini loaves and give them to friends. I add the recipe to my “things to bake and give” list. In my excitement, I am reminded that baking for others is good for the soul.

Note: Quick breads are made from muffin-type batters where you mix wet and dry ingredients together and then bake. The goal is a golden brown crusty outside and a tender cakey inside. To get there, do not over-mix. Over-mixing creates more gluten which makes the batter tough. Stir just until everything is wet – lumps are okay.

Note: You can play around with the proportion of whole wheat pastry to all purpose flour. I find the most success when there is more white than whole wheat flour. There are no “it’s too wheaty” complaints, but there is enough whole grain to satisfy the mother in me.

2 cups fresh or frozen cranberries

1/2 cup sugar

1 orange, zested (about 1Tbsp of zest)

3 Tbsp orange juice

6 Tbsp butter, at room temperature

1 cup light brown sugar, packed

2 eggs, at room temperature

1 cup buttermilk

1 1/2 cups all purpose flour

1 cup whole wheat pastry flour

1/4 tsp ground cloves

1 tsp baking soda

1 1/2 tsp baking powder

1/2 tsp salt

1 cup finely chopped walnuts

1. PREP: Preheat the oven to 375. Coat a loaf pan with butter and flour or baking spray.

2. HEAT CRANBERRIES: In a small saucepan, combine cranberries with sugar, orange zest, and orange juice over HIGH heat. Stir frequently until the berries burst and combine with the sugar to make a thick sauce, 4-5 minutes. Remove saucepan from heat and set aside.

3. PREP WET AND DRY INGREDIENTS AND COMBINE: In a large bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time beating until smooth each time. Add buttermilk and combine. In a medium bowl, combine the flour, cloves, baking soda, baking powder, and salt. Stir half of the flour mixture into the butter mixture and stir just until combined. Add the cranberries and stir. Add the remaining half of the flour mixture and stir until combined. Fold in the nuts.

4. BAKE: Spoon batter into the pan. Bake in the center of the oven until browned on top and a toothpick comes out clean, 50 minutes – 1hour for 1 large loaf, less time for small loaves. Invert onto a wire rack to cool.

Peace and love from my kitchen to yours,

Waverly

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CRANBERRY WALNUT BREAD

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