Cuisinart DLC-2011N 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

Cooking spray		1	medium apple (about 7 ounces),
1-1/2	cups unbleached all-purpose flour		peeled, cored, cut into 1-inch pieces
		2	large eggs
2	teaspoons baking powder
		3/4	teaspoon vanilla extract
1/4	teaspoon salt
		1/3	cup unsalted butter, melted
1	cup pecan halves, shells removed
		1/4	cup buttermilk
4	strips orange zest
		1/2	cup dried cranberries
3/4	cup sugar

Preheat oven to 350˚F. Lightly spray a 9 x 5-inch loaf pan with 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 to 20 seconds. With machine running, add butter and buttermilk through the small feed tube. Process until combined, about 10 to 15 seconds. Add cranberries, pecans and dry ingredients. Pulse until flour is just mixed in, about 5 to 6 times. Do not overprocess.

Transfer batter to prepared pan. Bake until golden brown and a toothpick inserted in the cen- ter comes out clean, about 60 to 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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