Cranberry-Hazelnut Bread

Cranberry-Hazelnut Bread
Con Poulos
Sweet-tart berries and crunchy hazelnuts make this a satisfying morning snack; the bread will keep for up to 3 days at room temperature.

Get the recipe.
Serves 8
preparation
10
minutes
cooking
150
minutes

Ingredients

1
cup
hazelnuts
2
tablespoons
unsalted butter, melted, plus more for the pan
1 1/2
cups
all-purpose flour, spooned and leveled
1/3
cup
granulated sugar
1/4
cup
packed light brown sugar
1
tablespoon
baking powder
1/2
teaspoon
kosher salt
1/2
cup
whole milk
2
large eggs
1
tablespoon
finely grated orange zest
1/2
teaspoon
pure vanilla extract
1 1/2
cups
fresh or frozen cranberries

Directions

  1. Heat oven to 350° F. Spread the hazelnuts on a large rimmed baking sheet and toast in oven, tossing occasionally, until fragrant, 10 to 12 minutes. Rub the warm nuts in a clean dish towel to remove the skins (discard the skins); coarsely chop.
  2. Butter an 8½-by-4½-inch loaf pan. In a medium bowl, whisk together the flour, sugars, baking powder, and salt. In a small bowl, whisk together the butter, milk, eggs, orange zest, and vanilla; add to the flour mixture and mix until just combined (do not overmix). Fold in the hazelnuts and cranberries.
  3. Transfer the batter to the prepared pan and bake until a toothpick inserted in the center comes out clean, 55 to 65 minutes (tent with foil if the top browns too quickly). Cool in the pan for 30 minutes, then transfer to a wire rack to cool completely.
Charlyne Mattox
October 2011

Nutritional Information

  • Per Serving
  • Calories 324
  • Fat 16 g
  • Sat Fat 4 g
  • Cholesterol 64 mg
  • Sodium 354 mg
  • Protein 7 g
  • Carbohydrate 40 g
  • Sugar 17 g
  • Fiber 3 g
  • Iron 2 mg
  • Calcium 93 mg
What does this mean? See Nutrition 101.