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Cranberry-Hazelnut Bread

Cranberry-Hazelnut Bread
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Serves 8| Hands-On Time: | Total Time:

Ingredients

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.
By November, 2011

Nutritional Information

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

Quick Tip

Oven
The bread can be made up to 3 days in advance; keep at room temperature, tightly wrapped. If desired, warm in a 375° F oven for 5 to 10 minutes before serving.

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