- Calories 324
- Fat 16g
- Sat fat 4g
- Cholesterol 64mg
- Sodium 354mg
- Protein 7g
- Carbohydrate 40g
- Sugar 17g
- Fiber 3g
- Iron 2mg
- Calcium 93mg
Cranberry-Hazelnut Bread
Con Poulos
How to Make It
Step 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.
Step 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.
Step 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.
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jessieandreina
2013-02-10T13:20:39-05:00
perfect and delicious recipe, is not too sweet, not greasy, perfect for breakfast.
jeldridge
2011-12-15T17:46:34-05:00
Cranberries were a little tart but I liked the flavor a lot. Mine did rise. I used applesauce in place of eggs and almond milk instead of whole milk. Don't know if that made a difference. I also sprinkled oats on the top, which added a little sweetness.
shahiradobrey
2011-12-03T05:04:21-05:00
Didn't rise.. sub'd walnuts for hazelnuts. Good flavor
Willis1017
2011-10-19T14:53:35-04:00
I was so looking forward to trying this and loving it, but I had two problems. First, my bread was sunken in the middle - I think that may have had more to do with "operator error" though than the recipe as I moved the pan to a different oven during baking. Other than that though, it was just a little too tart from the fresh cranberries I used. I was able to eat the finished product, but my kids refused to eat more than a bite.
