Pumpkin is one of the first flavors of fall weather when it comes to baking. …
Cranberry-Orange Pecan Bread
My friend Rita developed many recipes for Angostura bitters, both the traditional and the orange flavored bitters. Her assignment was to create food recipes not cocktails.
I’m not sure I would have thought of adding bitters to cranberry bread, but wow! The aromatic adds a subtle orange flavor and complements tangy cranberries for a sophisticated flavor. Top with Orange-Laced Frosting made with blood orange juice for a festive pink!
Tip: Lining the loaf pan with parchment paper makes for easy removal.
Cranberry-Orange Pecan Bread
With or without pecans, and even if you skip the bitters, this is a winning quick bread. Buttermilk makes it moist, but if you don't have buttermilk, add a tablespoon of vinegar or yogurt to milk and let it stand a few minutes until slightly thickened. Note: I've tested making this bread by creaming the butter sugar and egg, then alternating the dry ingredients with the wet, and gently folding in the cranberries and pecans. I slightly prefer the finer crumb texture.
Equipment
- 1 9×5-inch baking pan
Ingredients
- 1-1/4 cup (120 grams) fresh or frozen cranberries
- 2 cups (240 grams) unbleached all-purpose flour If measuring in cups, lightly spoon flour into the cup and level with a knife edge.
- 1 cup (200 grams) granulated sugar
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1/4 tsp. baking soda
- 3/4 cup (75 grams) toasted pecans, coarsely chopped or walnuts
- 1 egg (large)
- 2/3 cup (170 grams) buttermilk
- 6 Tbsp. (85 grams) butter, melted
- 2 Tbsp. grated orange zest from about 1 large orange
- 1/3 cup orange juice from about 1 large orange
- 2 tsp. Angostura Orange Bitters Orange Bitters
- 1/2 tsp. vanilla extract
Orange-Laced Frosting – for topping two loaves
- 1-1/2 cups (170 grams) powdered sugar
- 4 Tbsp. (65 grams) butter, softened
- 2 tsp. orange zest optional
- 1 Tbsp. orange juice use blood orange for pretty pink frosting
Instructions
- Preheat oven to 350ºF. Lightly grease a 9 x 5-inch loaf pan or line with parchment paper per photo above. Or use two 4×8-inch loaf pans which make a nice gift-giving size.
- If using frozen cranberries, spread berries out on a cutting board and let rest for 10 minutes or so. Then cut large cranberries in half.
- Combine flour with remaining dry ingredients in a large bowl, blending thoroughly with a whisk. Stir in cranberries.
- Whisk the wet ingredients in a smaller bowl. Add to dry ingredients and stir gently until fully moistened; do not over mix. Spoon batter into pan and smooth out top. Bake 9×5 pan 50-55 minutes, 8×4 pans 40-45 minutes or until toothpick inserted in center comes out clean. Let rest in pan 10 minutes then turn out onto wire rack to cool completely before slicing, at least 1 hour.
Frosting
- In a medium microwave-safe bowl, stir together all ingredients until smooth. If needed, warm up in microwave to soften (medium power for 10+ seconds). If frosting is too thick, stir in more orange juice, a teaspoon at a time, until desired consistency. Drizzle or spread frosting over nut bread. Frosting will firm up a bit on the bread.
Recipe by Rita Held for Angostura USA
When do you add the nuts ?
Add the nuts to the other dry ingredients – flour etc.