Name: Cranberry-Nut Bread
Total time: 2 h 30 min
Ingredients: 1/3 cup orange juice; 1 tablespoon grated orange zest from 1 large orange; 2/3 cup buttermilk; 6 tablespoons unsalted butter , melted, plus extra for greasing pan; 1 large egg , beaten lightly; 2 cups unbleached all-purpose flour; 1 cup granulated sugar; 1 teaspoon table salt; 1 teaspoon baking powder; 1/4 teaspoon baking soda; 1 1/2 cups cranberries (about 6 ounces/170 grams), chopped coarse (see illustration below); 1/2 cup toasted pecans , chopped coarse

Why This Recipe Works

When testing cranberry-nut bread recipes, we were looking for a crust that was golden brown and evenly thin all the way around and an interior texture that was somewhere between a dense breakfast bread and a light, airy cake. We found that the quick bread method of mixing gave us the best texture: We measured out 1/4 teaspoon baking soda for structure and 1 teaspoon baking powder for brighter flavor, then added buttermilk for moisture and orange zest to boost flavor and color. We used fresh or frozen cranberries in our cranberry-nut bread recipe, chopped coarsely so they looked and tasted best.

Before You Begin

We prefer sweet, mild pecans in this bread, but walnuts can be substituted. Resist the urge to cut into the bread while it is hot out of the oven; the texture improves as it cools, making it easier to slice. To toast pecans, heat griddle over medium heat. Add pecans, chopped coarse; toast, shaking pan frequently, until nuts are fragrant, 3 to 5 minutes.

Instructions

Adjust oven rack to middle position and heat oven to 375 degrees. Grease bottom of 9 x 5-inch loaf pan. Stir together orange juice, zest, buttermilk, butter, and egg in small bowl. Whisk together flour, sugar, salt, baking powder, and baking soda in large bowl. Stir liquid ingredients into dry with rubber spatula until just moistened. Gently stir in cranberries and pecans. Do not overmix.

Scrape batter into loaf pan and spread with rubber spatula into corners of pan. Bake 20 minutes, then reduce heat to 350 degrees; continue to bake until golden brown and toothpick inserted in center of loaf comes out clean, about 45 minutes longer. Cool in pan 10 minutes, then transfer to wire rack and cool at least 1 hour before serving.