CRANBERRY ORANGE PECAN BREAD

I recieve posts from Leite's Culinaria weekly.  I printed this recipe back in January 2011 and have patiently been waiting for fresh cranberries to arrive in the market.  They have arrived just as I knew they would.  I have purchased a few extra bags to keep in the freezer.  I have been on a quest for sometime to find and bake my own delicious cranberry-orange bread.  

 Over the years I have tried several cranberry bread recipes and have never found the one that I really enjoyed. I love cranberries, I love the color, I love the look.  And I can honestly say my quest has been answered.   

I got everything in order, greased my pans, juiced and zested the orange.  It was all coming together,  the breads were in the oven, the kitchen was a mess, but I didn't care.  I wanted Cranberry Bread.  I looked thru the oven window and it was baking, yup.  So I sat in anticipation of what I would be trying very soon.  Finally, it was done, but I still had to wait for it to cool. Then that moment came, I sat and was in heaven.  My quest for a wonderful, moist, with all those tart cranberries, and orange zest.  I did it, I am all done with the search.  I have what I need......So I thank you, Leite's Culinaria for all the work you do to give us this wonderful bread.  Amen    

If any of you like Cranberry Bread then I suggest you make this.  I am sure you will not be disappointed.  Even after making it two days ago it is still just as good and moist.  

Cranberry-Orange Pecan Bread
leitesculinaria

3 1/2 cups flour
1 1/2 tsp salt
3/4 tsp baking soda
2 1/4 cups sugar
3/4 cup oil ( vegetable or canola oil)
3 large eggs
1 1/4 cup buttermilk
zest and juice from one large orange
1 1/2 tablespoon of zest and 1/4 cup juice
1/2 tsp vanilla
1 3/4 cups cranberries, fresh or frozen pick them over, you can hand cut them or use your food chopper
1/2 cup pecans, lightly toasted and coarsely chopped

Preheat the oven to 350 degrees. This bread makes 2 loafs using a 9x5 inch bread pan.

Grease and flour both bread pans.

Using your stand mixer, beat the sugar with the oil on medium speed, 
mixing well. It will look like wet white beach sand.

In a small bowl whisk the eggs and with the mixer on low speed slowly add the egg mixture to the sugar mixture in your mixing bowl.

In another bowl combine the buttermilk, orange juice, zest, and vanilla.

In another bowl combine the dry ingredients together and whisk to combine all the dry ingredients.

Alternately add the dry ingredients and the buttermilk, scraping the mixing bowl often, and mixing on medium speed until combined, this will take about 3 minutes.

By hand add the cranberries and the toasted pecan. Divide your batter between the two greased and floured bread pans. Bake for 60 to 75 minutes at 350 degrees. Rotate the baking pans in the oven every 20 minutes. Don't over-bake, mine baked for 63 minutes, I insert the cake tester almost to the center of the bread. When this comes out clean your bread is done. Cool on cooling rack then remove and allow to cool completely.


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