Cranberry Orange Pecan Bread

Instructions

Preheat the oven to 350°F (175°C). Lightly oil and flour two 9-by-5-inch loaf pans.

In a large bowl, whisk together the flour, salt, and baking soda.

In a smaller bowl, whisk together the buttermilk, orange zest and juice, and vanilla.

Using a stand mixer fit with the paddle attachment, beat the sugar and oil on medium-high speed until thoroughly combined and somewhat sandy. Reduce the speed to low and slowly add the eggs. Increase the speed to medium and continue to mix for 2 minutes.

Reduce the speed to low again and add 1/3 of the flour mixture, mixing just until incorporated. Increase the speed to medium and mix for 1 minute. Add half the buttermilk mixture and mix briefly to incorporate. Repeat with the remaining buttermilk mixture and the remaining dry ingredients, beginning and ending with the flour mixture, scraping the sides of the bowl as necessary and stirring only as long as is required to completely combine the ingredients.

Coarsely chop the cranberries in your food processor. (See *How to bake with cranberries" above.) Gently stir the cranberries and pecans into the batter, being careful not to overmix. Divide the batter evenly between the prepared pans so that each is slightly more than half full.

Bake the cranberry orange pecan bread, rotating the pans every 20 minutes or so, until the loaves are golden brown with cracked tops and a skewer inserted in the center comes out clean. You want to start checking the bread at 45 minutes, although it could take as long as 75 minutes.

Let the breads cool in the pans for at least 10 minutes. Turn the loaves onto a wire rack to cool completely before you slice and demolish.

Breakfast