Harvest Fruit and Nut Bread
1 1/2
cups dried cranberries
1 cup boiling water
2 cups all-purpose flour
3/4 cup light brown sugar, packed
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup unsalted butter, very soft
1 egg
1/4 cup orange juice
1 1/4 cups pecans, coarsely chopped, divided
Heat oven to 325 degrees F. Lightly grease bottom of 2 small loaf pans.
In a Pyrex or heatproof 2-cup measure, stir together dried cranberries and
boiling water. Stir occasionally and set aside until cranberries are plump and
cool.
In a medium mixing bowl, whisk together the flour, brown sugar, baking powder,
baking soda, cinnamon and nutmeg. With mixer on low speed add butter, egg and
orange juice and mix just until combined, 30 seconds.
Batter will appear lumpy. Pour in cranberry/water mixture and
mix on low speed until smooth, about 1 minute. Stir in 1 cup chopped pecans.
Evenly divide into loaf pans. Sprinkle 2 tablespoons chopped pecans on top of
each loaf.
Bake for 40-45 minutes until top is golden brown and springs
back. Cool loaves in pan for 15 minutes. Run spatula/knife around edges and
remove loaves from pan.
Cool 2 hours before wrapping tightly in plastic wrap. Store
at room temperature for two days or refrigerate for five days.
Serves 16.
Baker's hint: Mix and match the fruits/nuts. Try 3/4 cup cranberries and 3/4 cup
chopped pitted dates with pecans; 3/4 cup golden seedless raisins and 3/4 cup
dried cherries with walnuts.
Nutrition values per serving: 203 calories, 13 g fat, 21 g carbohydrates, 1 g
fiber, 3 g protein, 29 mg cholesterol, 78 mg sodium
