RECIPE: Cranberry Orange Macadamia Nut Bread
A Thanksgiving treat! This bread isn’t too rich, but it celebrates the season with tart cranberries, a sweet citrus flavor of in season oranges, and a rich texture and crunch of macadamia nuts. Slice this moist, luscious bread thickly and eat warm with a cup of coffee in the morning or make tiny sandwiches with a creamy spread of lilikoi butter as an addition to your Thanksgiving feast.
Makes one – 9 x 5 x 3 inch loaf.
1/2 cup dry roasted macadamia nuts, chopped
1 1/2 cup fresh or frozen cranberries, coarsely chopped
2 cups all-purpose flour
1 cup granulated white sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon orange zest (outer skin of orange)
4 tablespoons (1/4 pound) cold butter, cut into pieces
1 large egg, well beaten
3/4 cup freshly squeezed orange juice
1 teaspoon pure vanilla extract
- Preheat oven to 350 degrees Fahrenheit and place rack in the center of the oven.
- Grease (or spray with a nonstick vegetable spray) a 9 x 5 x 3 inch loaf pan.
- In a small bowl, combine the beaten egg with the orange juice and vanilla extract.
- In a large bowl, whisk the flour with the sugar, baking powder, baking soda, salt, and orange zest.
- Cut the butter into small pieces and blend it into the flour mixture with a pastry blender or two knives – or you can also use your food processor. The mixture should look like coarse crumbs.
- Fold the wet ingredients into the dry ingredients.
- Stir in the chopped cranberries and nuts.
- Pour into the prepared pan and bake for 50 – 60 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Remove from oven and let cool on a wire rack for about 10 minutes.
- Then remove the bread from the pan and let cool completely before slicing.
This bread can be frozen.
This post has been a contribution by Kristin Frost Albrecht on behalf of The Food Basket, Hawai’i Island’s Food Bank.