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Quick Breads
C r a n b e rry - Orange Bre a d
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 spray
1-1/2 cups (340ml) unbleached all-purpose
flour
2 teaspoons (10ml) baking powder
1/4 teaspoon (1ml) salt
1 cup (225ml) pecan halves, shells
removed
4 strips orange zest
3/4 cup (175ml) sugar
1
medium apple (about 7 ounces [200g]),
peeled, cored, cut into 1-inch (2.5cm)
pieces
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
DLC-2011C IB-3622-CAN-B sc 10/5/02 10:01 AM Page 29