* Exported from MasterCook *
Bread, Cranberry-Hazelnut
Recipe By :Charlyne Mattox
Serving Size : 8 Preparation Time :0:10
Categories : Bread Bread-Bakers Mailing List
Fruit Nuts
Amount Measure Ingredient -- Preparation Method
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1 cup hazelnuts
2 tablespoons unsalted butter -- melted, plus more for the pan
1 1/2 cups all-purpose flour -- spooned and leveled
1/3 cup granulated sugar
1/4 cup packed light brown sugar
1 tablespoon baking powder
1/2 teaspoon kosher salt
1/2 cup whole milk
2 large eggs
1 tablespoon finely grated orange zest
1/2 teaspoon pure vanilla extract
1 1/2 cups fresh cranberries -- or frozen
Heat oven to 350F. Spread the hazelnuts on a large rimmed baking
sheet and toast in oven, tossing occasionally, until fragrant, 10 to
12 minutes. Rub the warm nuts in a clean dish towel to remove the
skins (discard the skins); coarsely chop.
Butter an 8 1/2 by 4 1/2" loaf pan. In a medium bowl, whisk together
the flour, sugars, baking powder, and salt. In a small bowl, whisk
together the butter, milk, eggs, orange zest, and vanilla; add to the
flour mixture and mix until just combined (do not overmix). Fold in
the hazelnuts and cranberries.
Transfer the batter to the prepared pan and bake until a toothpick
inserted in the center comes out clean, 55 to 65 minutes (tent with
foil if the top browns too quickly). Cool in the pan for 30 minutes,
then transfer to a wire rack to cool completely.
Source:
"Real Simple, November, 2011"
Start to Finish Time:
"2:30"
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Per Serving (excluding unknown items): 318 Calories; 16g Fat (43.6%
calories from fat); 7g Protein; 39g Carbohydrate; 2g Dietary Fiber;
63mg Cholesterol; 330mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2
Lean Meat; 0 Fruit; 0 Non-Fat Milk; 3 Fat; 1 Other Carbohydrates.