Cranberry Apple Pecan Loaf
Yield: Makes one 9 – inch loaf. 8 – 10 servings
Ingredients
- 1/3 cup fresh orange juice
- finely grated zest of one orange
- 1/2 cup buttermilk plus 2 teaspoons
- 3 Tablespoons unsalted butter, melted
- 1/4 cup unsweetened applesauce
- 1 large egg, slightly beaten
- 2 cups all purpose flour
- 1/2 cup 100% pure maple syrup from Canada
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 1/2 cups cranberries, coarsely chopped
- 1/2 cup pecans, coarsely chopped (or up to a cup if you like)
Directions:
Preheat oven to 375°. Grease bottom of 9 x 5-inch loaf pan. In a small non-reactive bowl, stir together orange juice, zest, buttermilk, butter, applesauce and egg.
In a large non-reactive mixing bowl, sift together, flour, sugar, salt, baking powder and baking soda. Using a rubber spatula, stir wet ingredients into dry just until wet. Add cranberries and pecans and mix until just combined. Do not over mix.
Pour mixture into prepared loaf pan. Bake 20 minutes, and then reduce heat to 350° and cook until golden brown and toothpick inserted in center comes out clean, about 35-45 minutes more. Cool in pan ten minutes, then turn loaf out onto wire rack and cool completely before serving.
