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Cranberry Hazelnut Bread Recipe

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This recipe for Cranberry Hazelnut Bread is from The Issa Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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 milk
1/2 cup unsweetened applesauce (OR 2 eggs)
1 tablespoon finely grated orange zest
1/2 teaspoon pure vanilla extract
1 1/2 cups fresh or frozen cranberries
Directions:
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, applesauce, 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.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
* If the batter seems too dry, add a few tablespoons of pulp-free orange juice at the end.

 

 

 

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