1/3 cup juice; from large orange
1 tablespoon orange zest
2/3 cup buttermilk
6 tablespoons unsalted butter; melted
1 large egg; beaten lightly
2 cups flour
1 cup sugar
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 1/2 cups cranberries (about 6 ounces),; chopped coarse
1/2 cup pecans; toasted, chopped coarse
1. To toast pecans, heat griddle over medium heat. Add pecans, chopped coarse; toast, shaking pan frequently, until nuts are fragrant, 3 to 5 minutes.
2. 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.
2. 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/
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.
Yield: one 9-inch loaf
It’s never too late to be what you might have been.
“You are never too old to set another goal or to dream a new dream.”
― C.S. Lewis