Cranberry Tea Bread

Created 28 Dec 2017 15:27, Updated 28 Dec 2017 15:28

Cranberry Tea Bread

from The Best of Food & Wine Holiday Collection cookbook from 1992.

We've made this many times and it is delicious.

2 c flour
2 tsp baking powder
1/4 tsp salt
4 T cold unsalted butter cut into small pieces
1/4 c plus 1 T sugar
4 oz chopped walnuts (scant 1 cup)
1 T grated orange zest
1 egg
2/3 c orange juice, preferably fresh
2 c cranberries
1 T milk

1. Preheat the oven to 350 degrees; butter a 9x5-inch loaf pan, line the bottom with parchment paper, and butter the paper.

2. Mix together flour, baking powder, and salt. Cut in the butter until the mixture resembles fine bread crumbs. Add 3/4 c of the sugar, the walnuts, and the orange zest and toss to blend.

3. In another bowl, beat the egg with a fork until frothy. Beat in the orange juice. Pour this liquid over the dry ingredients and stir just until the dough begins to mass together. Before all the flour is thoroughly incorporated, add the cranberries and stir them into the dough until evenly distributed.

4. Scrape the batter into the prepared pan and spread evenly with a spatula. Brush the milk evenly over the surface of the batter and sprinkle the remaining 1 T sugar on top.

5. Bake the bread in the middle of the oven for 1 hour and 15 minutes, or until the loaf is well risen, golden brown and crusty, and a tester inserted in the center comes out clean. Transfer to a rack to cool in the pan for 20 minutes.

6. Run a thin knife around the inside of the pan and invert the loaf onto the rack. Peel off the parchment paper and turn right side up; let cool completely. Wrap well or put into a tin with a tight-fitting lid and set aside overnight.

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