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Cranberry Hazelnut Bread

Cranberry Hazelnut Bread recipe image
This Cranberry Hazelnut Bread is the perfect addition to any holiday table or cozy winter afternoon. The moist crumb is studded with tart dried cranberries and crunchy hazelnuts, balanced by the warm aroma of cinnamon and cloves. It&# 226;ÂÂs a versatile quick bread that requires no yeast, making it simple to whip up on a whim. The texture is tender yet hearty, offering a delightful contrast between the chewy fruit and nutty crunch. Serve it warm with a pat of butter or a dollop of cream cheese. ItâÂÂs also excellent for making gourmet sandwiches or packing as a sweet treat for lunch. This recipe is a crowd-pleaser that smells incredible while baking, filling your kitchen with inviting seasonal scents.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 516.5
Dietary: Vegetarian
Description
This Cranberry Hazelnut Bread is the perfect addition to any holiday table or cozy winter afternoon. The moist crumb is studded with tart dried cranberries and crunchy hazelnuts, balanced by the warm aroma of cinnamon and cloves. It&# 226;ÂÂs a versatile quick bread that requires no yeast, making it simple to whip up on a whim. The texture is tender yet hearty, offering a delightful contrast between the chewy fruit and nutty crunch. Serve it warm with a pat of butter or a dollop of cream cheese. ItâÂÂs also excellent for making gourmet sandwiches or packing as a sweet treat for lunch. This recipe is a crowd-pleaser that smells incredible while baking, filling your kitchen with inviting seasonal scents.
Ingredients
  • 1 1/2 cup All purpose flour
  • 1 teaspoon Ground cinnamon
  • 1/2 teaspoon Baking powder
  • 1/4 teaspoon Baking soda
  • 1/4 teaspoon Ground cloves
  • 1 cup Dried cranberries, dried
Directions
  1. 1
    Preheat your oven to 350ðF (175ðC).
  2. 2
    Grease a standard 4x8 inch loaf pan with butter or non-stick spray, and dust lightly with flour.
  3. 3
    In a large bowl, whisk together the all-purpose flour, ground cinnamon, baking powder, baking soda, and ground cloves until well combined.
  4. 4
    Fold the dried cranberries into the dry ingredients until evenly distributed.
  5. 5
    In a separate medium bowl, whisk together the wet ingredients (eggs, brown sugar, orange juice, and cooking oil) until smooth and creamy.
  6. 6
    Pour the wet mixture into the dry ingredients and stir gently until just combined; do not overmix.
  7. 7
    Fold in the chopped hazelnuts or pecans.
  8. 8
    Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  9. 9
    Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
  10. 10
    Allow the bread to cool in the pan for 10 minutes before removing it to a wire rack to cool completely.
  11. 11
    Wrap tightly in plastic wrap or foil to store; enjoys for up to one week.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 516.5kcal
% Daily Value *
Total Fat 1.4g3%
Saturated Fat 0.3g2%
Cholesterol 0.2mg1%
Sodium 92.6mg4%
Total Carbohydrate 117.6g40%
Dietary Fiber 5.1g21%
Sugars 44.7g
Protein 9.5g19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cranberry, hazelnut, bread, quick bread, holiday, christmas, winter, spiced, cinnamon, cloves, fruit bread, nut bread, vegan, gluten-free option, gift, breakfast, snack, baking, festive, comfort food
Read it online: https://www.chefs-mate.com/recipe/cranberry-hazelnut-bread/