Cranberry-Orange Pecan Bread
November 10, 2009 posted by Linda Avery
by Piper Davis and Ellen Jackson
from The Grand Central Baking Book
(Ten Speed Press, 2009)
Serves 6 to 8 per loaf; makes 2 loaves
I grew up baking a version of this holiday classic of cranberry-orange pecan bread using canned orange juice concentrate. When it came time to develop a recipe for Grand Central Bakery, we updated the family favorite by replacing the concentrate with freshly squeezed orange juice and plenty of zest. The result is a a pecan bread with more subtle orange flavor that allows the tartness of the cranberries to shine through.
convert Ingredients
3 1/2 cups (1 pound, 1 1/2 ounces) all-purpose flour
1 1/2 teaspoons salt
3/4 teaspoon baking soda
2 1/4 cups (15 3/4 ounces) granulated sugar
3/4 cup (6 fluid ounces) vegetable oil or canola oil
3 large eggs
1 1/4 cups (10 fluid ounces) buttermilk
Zest and juice from one large orange (about 1 1/2 tablespoons zest plus 1/4 cup juice)
1/2 teaspoon vanilla extract
1 3/4 cups cranberries, fresh or frozen
1/2 cup (1 3/4 ounces) pecans, lightly toasted and coarsely chopped
Method
1. Preheat the oven to 350°F (175°C). Lightly grease and flour two 9 by 5-inch loaf pans.
2. Measure the flour, salt, and baking soda into a bowl and whisk to combine.
3. Using a stand mixer with the paddle attachment, beat the sugar and oil on medium-high speed until thoroughly combined; the mixture will look sandy.
4. Crack the eggs into a liquid measuring cup and whisk together. With the mixer on low speed, slowly pour in the eggs. Increase to medium speed and continue to mix for 2 minutes more. Mix the wet ingredients, then alternate additions of the dry ingredients and the wet ingredients.
5. Whisk together the buttermilk, orange zest, and juice, and vanilla. Add one-third of the dry ingredients and incorporate on low speed, then increase the speed to medium. Mix for 1 minute. Add half of the buttermilk mixture and mix briefly to incorporate, then turn the speed down to low. Add half of the remaining dry ingredients, and incorporate before increasing the speed to medium for 1 minute. Repeat with the remaining buttermilk mixture and the remaining dry ingredients. Scrape the bottom and sides of the bowl.
6. Fold the cranberries and pecans into the batter by hand, scrape the sides of the bowl, and then divide the batter evenly between the prepared pans. Each should be slightly more than half full.
7. Bake the cranberry-orange pecan bread for 60 to 75 minutes, rotating the pans every 20 minutes or so. The loaves will be golden brown with cracked tops, and a skewer inserted in the center should come out clean.
Recipe © 2009 Piper Davis and Ellen Jackson. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.
LC
on 
LC to your 
Opted to try this recipe instead of my old tattered Boston Globe recipe, which I love. It was done BEFORE 60 minutes…in fact it was a little burned at the edges. I have an oven thermometer, too. I haven’t tasted it yet and hope not to be disappointed. Just fair warning…start checking for doneness at 45 minutes. Bon Appétit.