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Orange Cranberry Bread

Orange Cranberry Bread

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Serves 9

1/2 cup60 g dried cranberries
1 cup125 g all-purpose flour
1/2 teaspoon plus 1/8 teaspoon baking powder
3/8 teaspoon salt
5 1/2 tablespoons unsalted butter
1/2 cup100 g sugar
2 1/2 teaspoons2 1/2 teaspoons Nielsen-Massey Mexican Pure Vanilla Extract
1 orange
1 large egg, lightly beaten
1/4 cup60 ml sour cream
1/2 teaspoon1/2 teaspoon Nielsen-Massey Pure Orange Extract

Preheat oven to 350 degrees F180 degrees C.

Grease and flour the sides of an 820 by 4 inches10 cm loaf pan, set aside.

Soak the cranberries in very hot water for 5 minutes. Drain and set aside.

In a medium sized bowl, sift together flour, baking powder, and salt. Set aside.

In a bowl of a stand mixer fitted with the paddle attachment, cream together butter, sugar and vanilla extract until mixture is pale in color. Zest 1/2 of the orange directly into the bowl. Mix on high until mixture is light and fluffy. Reduce mixer to medium and add eggs in 3 additions, scraping down the sides of the bowl after each addition. Add sour cream and mix for an additional minute on medium-high speed. Add the dry ingredients, cranberries and orange extract. Mix on low until just combined and finish mixing by hand while scraping down the sides of the bowl. Make sure the bottom is mixed thoroughly.

Pour batter into prepared loaf pans and cover with Vanilla Streusel. 

Bake for 20-25 minutes or until the top springs back when lightly pressed. Allow bread to cool for 10 minutes and then remove from pan. Finish cooling on a wire cooling rack until completely cool. Serve immediately or wrap in plastic wrap and store in freezer for up to 2 weeks.

Note: Make sure all ingredients are at room temperature before starting recipe.

Recipe by Chef Josh Johnson




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