Cuisinart DLC-2011C manual Quick Breads, Cranberry - Orange Bread

Quick Breads

Cranberry - Orange Bread

Apples make this bread very moist - for a breakfast treat, slice and toast.

Makes 1 loaf (16 servings)

Preparation: 10 - 15 minutes, plus 2 hours baking and cooling.

Vegetable oil cooking spray1 medium apple (about 7 ounces [200g]),

1-1/2 cups (340ml) unbleached all-purpose	peeled, cored, cut into 1-inch (2.5cm)
	pieces
flour

2teaspoons (10ml) baking powder 1/4 teaspoon (1ml) salt

1cup (225ml) pecan halves, shells removed

4strips orange zest 3/4 cup (175ml) sugar

2 large eggs

3/4 teaspoon (3ml) vanilla extract

1/3 cup (85ml) unsalted butter, melted

1/4 cup (65ml) buttermilk

1/2 cup (125ml) dried cranberries

Preheat oven to 350˚F (175˚C). Lightly spray a 9 x 5-inch (22 x 12cm) loaf pan with vegetable oil cooking spray. In a small bowl combine flour, baking powder and salt. Reserve. Insert metal blade and pulse to coarsely chop pecans, about 6 times. Reserve.

Process orange zest and sugar until zest is finely chopped, about 45 seconds. Add apples, eggs and vanilla; process until combined, about 15 - 20 seconds. With machine running, add butter and buttermilk through the small feed tube. Process until combined, about 10 - 15 seconds. Add cranberries, pecans and dry ingredients. Pulse until flour is just mixed in, about 5 - 6 times. Do not overprocess.

Transfer batter to prepared pan. Bake until golden brown and a toothpick inserted in the center comes out clean, about 60 - 65 minutes. Cool in pan on a wire rack. Remove from pan and cool completely. For best results, wrap in plastic wrap and allow to rest for 24 hours before slicing.

Nutritional analysis per serving:

Calories 176 (41% from fat) • carbo. 24g • pro. 2g • fat 8g

sat. fat 3g • chol. 24mg • sod. 103mg • fiber 1g

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