Rating: 3.5 stars
130 Ratings
  • 1 star values: 8
  • 2 star values: 34
  • 3 star values: 26
  • 4 star values: 29
  • 5 star values: 33

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

Charlyne Mattox

Gallery

Read the full recipe after the video.

Recipe Summary

hands-on:
10 mins
total:
2 hrs 30 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

324 calories; fat 16g; saturated fat 4g; cholesterol 64mg; sodium 354mg; protein 7g; carbohydrates 40g; sugars 17g; fiber 3g; iron 2mg; calcium 93mg.
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