Cranberry-Orange Hazelnut Bread

The very embodiment of Holiday quick-bread can be found in this addictive loaf. The texture is light with a thin even crust, and an abundance of toasted nuts to mingle with the tart cranberries.
sliced cranberry bread on glass tray closeup2_pe

What are you looking for in a perfect Cranberry-Orange bread? We look for a crust that is golden and evenly thin. The texture must be light, like an airy pound cake. It must be able to be sliced and keep its structural integrity. We also wanted a bright orange flavor and color to compliment the tartness and color of the cranberries. Using buttermilk adds to the moistness and shelf-life of the bread. We used fresh cranberries, but frozen will work as well. Chopping the berries adds to the color of the bread and gives it a clean cut when slicing. Resist cutting the bread when it is still warm since the texture improves upon cooling and makes it easier to slice.

Chef’s Note: We prefer sweet, mild hazelnuts in this bread, but walnuts or pecans can be substituted. Toast nuts by first heating a griddle over medium heat. Add nuts, chopped coarsely; toast, shaking pan frequently, until nuts are fragrant, 3 to 5 minutes.

Cranberry-Orange Hazelnut Bread

2/3 cup orange juice concentrate
2 Tbsp. grated orange zest from 1 large orange
1 1/4 cup buttermilk
¾ cup unsalted butter, melted, plus extra for greasing pan
3 large egg, beaten lightly
4 cups Panhandle Milling KAMUT® organic all-purpose flour
2 cup granulated sugar
2 tsp. salt
1 Tbsp. baking powder
3 cups fresh or frozen cranberries (about 12 ounces), chopped coarsely
1 cup toasted hazelnuts or pecans, chopped coarsely

Glaze

2 cup confectioners’ sugar

1/2 cup maple syrup

Directions:

  • Adjust oven rack to middle position and heat oven to 375°F.
  • Grease bottom and sides of three 8 x 4-inch loaf pan.
  • Stir together orange juice, zest, buttermilk, butter, and egg in a small bowl.
  • Whisk together Panhandle Milling flour, sugar, salt, and baking powder in a large bowl.
  • Stir liquid ingredients into dry with a rubber spatula until just moistened.
  • Gently stir in cranberries and hazelnuts. Do not overmix.
  • Divide the batter between the three pans and spread with a rubber spatula into the pan’s corners.
  • Bake 20 minutes, then reduce heat to 350°F; continue to bake until golden brown and toothpick inserted in center of the loaf comes out clean, about 45 minutes longer.
  • Cool in pan 10 minutes, then transfer to wire rack and cool at least 1 hour before serving. In a small bowl, mix confectioners’ sugar and maple syrup until smooth. Drizzle each cool loaf with the glaze.

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