Ever pull out a recipe from a magazine with all intentions of making it, but never end up doing it? That's what happened to me a year ago. I ripped out a recipe for a Cranberry bread that included hazelnuts - - it sounded delicious. It looked delicious. And so different than using the normal nuts like pecans or walnuts. But I missed the season of cranberries so had to wait until now.
This was super easy to put together and a great gift for a visit if you wrap it up in parchment paper and a tie it with a cute ribbon like this:
This recipe comes courtesy of Real Simple, one of my favorite magazines to read. I love their articles as much as all the recipes they cover.
Enjoy this loaf, I recommend serving it with Bonne Maman's Fig Preserves.
Cranberry-Hazelnut Bread
from Real Simple
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 whole milk
2 large eggs
1 tablespoon finely grated orange zest
1/2 teaspoon pure vanilla extract
1 1/2 cups fresh or frozen cranberries
Directions
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.
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.
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.
