Cranberry Pistachio Bread |
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Prep Time: 0 Minutes Cook Time: 65 Minutes |
Ready In: 65 Minutes Servings: 14 |
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this is a bread that makes a nice holiday bread with the red cranberries and the green pistachios... or you can use walnuts.. I like the apricots in it but you can also use figs... the recipe and photo are courtesy of Better Homes and Gardens Ingredients:
2 cups all-purpose flour |
1 cup sugar |
2 teaspoons baking powder |
1/2 teaspoon salt |
1 teaspoon finely shredded orange peel |
2 eggs |
1/2 cup milk |
1/2 cup butter, melted |
3/4 cup coarsely chopped cranberries |
3/4 cup chopped pistachios or walnuts, toasted |
1/2 cup chopped dried figs and/or dried apricots |
orange butter (optional) |
Directions:
1. 1. Preheat oven to 350 degrees F. Grease the bottom and 1/2 inch up sides of an 8x4x2-inch loaf pan; set aside. In a large bowl, stir together flour, sugar, baking powder, and salt. Stir in orange peel. Make a well in center of flour mixture; set aside.
2. 2. In a medium bowl, beat eggs with a fork; stir in milk and melted butter. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in cranberries, nuts, and figs and/or apricots.
3. 3. Spoon batter into prepared pan; spread evenly. Bake for 65 to 70 minutes or until a wooden toothpick inserted near the center comes out clean. If necessary to prevent overbrowning, cover with foil for the last 15 minutes of baking.
4. 4. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on wire rack. Wrap and store overnight before slicing. If desired, serve with Orange Butter.
5. 5. Makes 1 loaf (14 servings)
6. .........................................................................
7. 6. Orange Butter: In a small bowl, stir together 1/3 cup butter, softened; 1 tablespoon powdered sugar; and 1 teaspoon finely shredded orange peel until combined. Makes about 1/3 cup.
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