This turned out to be a bit of a labor intensive “quick” bread but lovely to eat. But first a few thoughts.
We are having a major snow storm so I did not have to go to work this day. It is a wonder to be “non-essential” and yet so much expectations and pressure at work to do more with less as each day goes by.
It will be a good day to try a new recipe or bake something yummy. But I have not been too inspired lately. The political situation has taken over my brain!!
In honor of the Anheuser-Busch Super Bowl commercial celebrating immigrants I got out my Anheuser-Busch Great Food Great Beer cookbook to find something to make. I could cook or bake. There are some great recipes in there! But I did not have one or two essential ingredients for some of the main dishes. What? You say. When did that ever stop you? What can I say? There was a lovely gingerbread cake recipe but it called for 1 1/2 cups of butter and I thought that was a lot of butter when trying to lose some weight.
So, it being winter in New England, I got out my The New England Table cookbook to find something. There’s a lovely lemon pudding cake and a cranberry-pecan quick bread. Guess which one I chose? Although I may bake the other as well. Wait and see!
I had everything for this recipe except the buttermilk. But it is so easy to make your own sour milk. And just because I had no milk doesn’t stop me either. I used diluted half-and-half. I also thought I would make it healthier by substituting half the flour with whole wheat pastry flour. I also toast the pecans in a dry skillet on top of the stove instead of in the oven. And I got to use my mortar and pestle to grind cardamom seeds. And that aroma was heavenly!
- 2 cups flour; I used 1 cup whole wheat pastry flour and 1 cup unbleached all-purpose
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cardamom; this was two pods
- 6 tablespoons unsalted butter, melted
- 2/3 cup buttermilk; I put a teaspoon of lemon juice in the measuring cup (you can also use vinegar), added 1/3 cup half-and-half, and added water to the 2/3 cup mark
- finely grated zest and juice of one large navel orange; I zested a fresh orange but used 1/4 cup prepared orange juice; I wanted to eat the orange for my morning snack!
- 1 extra large egg; mine was just large
- 2/3 cup sugar
- 1 cup fresh or frozen cranberries; oops! the recipe calls for these to be coarsely chopped; I put them in whole
- 3/4 cup toasted pecans, coarsely chopped; I did remember to chop these
The labor intensity of this quick bread comes about for toasting the pecans, grinding the cardamom seeds, and making the buttermilk. Okay, that may not sound like a lot, but I did not read the entire recipe ahead of time and so scrambled to get these things done while putting together the batter.
Preheat oven to 350 degrees F. Spray or butter a loaf pan, standard size of 8 1/2 x 4 inches, and dust with flour. (My standard loaf pans are actually 9 x 5 inches).
Sift or whisk the first 6 dry ingredients together and set aside. Mix the egg with the sugar until it is thick and yellow. Mix the butter, buttermilk, orange zest and juice in a small bowl. (This I forgot to do and had to scramble to put these in together but not as a mixture). Blend this mixture into the egg-sugar mixture. Then add the flour just til combined. Stir in the cranberries and nuts. Spread in prepared pan and bake for 55-60 minutes. My oven took only the 55 minutes. Test bread with toothpick or cake tester.
Cool in pan for 15 minutes, then turn out of pan onto wire rack to cool.
I, of course, did not wait for this to cool completely before trying a slice. When cutting warm bread remember to hold the loaf and gently cut with a serrated bread knife.
This was yummy. Not so good for a reduced calorie count for snacking as it is hard to eat just one slice!
Just because baking is a science, doesn’t mean that substitution and innovation results in disaster. Once you know how to bake you can have the confidence to change things up a bit. That may be ingredients but also technique. Happy baking to all!
2 thoughts on “Cranberry-Pecan Quick Bread”
Cranberries are my favorite. Even though North Dakota is not storming, I am going to make this this weekend.
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I’m sure you’ll enjoy it. It’s very nice toasted too.