November 15, 2014
"Modified from Real Simple, October 2011. Sweet-tart berries and crunchy hazelnuts make this a satisfying morning snack; the bread will keep for up to 3 days at room temperature. Note: Cook time includes time to toast hazelnuts! Do not over bake the bread!"
- ORANGE GLAZE
- Serving Size: 1 (153 g)
- Calories 430
- Total Fat - 16.8 g
- Saturated Fat - 5.2 g
- Cholesterol - 69.6 mg
- Sodium - 398.5 mg
- Total Carbohydrate - 65.2 g
- Dietary Fiber - 3 g
- Sugars - 43.1 g
- Protein - 7.3 g
- Calcium - 184.9 mg
- Iron - 1.5 mg
- Vitamin C - 11.4 mg
- Thiamin - 0.2 mg
Preheat oven to 350F (for metal pan).
Spread hazelnuts on a large rimmed baking sheet and toast in oven, tossing occasionally, until fragrant, 10 to 12 minutes. Rub the warm nuts in a clean dish towel to remove the skins (discard the skins); coarsely chop.
Spray an 8 1/2-by-4 1/2-inch metal loaf pan with baking spray, line with parchment paper (separate pieces for sides/bottom and ends/bottom), allowing enough paper to overhang the pan by a couple of inches all around, for easy bread removal.
Spray the parchment paper with cooking spray.
In a medium bowl, whisk together the flour, sugars, baking powder, and salt.
In a small bowl, whisk together the butter, milk, eggs, orange zest, and extract; add to the flour mixture and mix until just combined (do not over mix).
Fold in the hazelnuts and cranberries.
Transfer the batter to the prepared pan and bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes (tent with foil if the top browns too quickly).
Orange Glaze Preparation:
Heat juice and dash of salt; add sugar and stir until sugar melts.
Pour hot sauce over hot bread (while still in loaf pan) - poke a few holes in bread so the sauce soaks into the bread.
Cool completely before removing from pan.
Tips & Variations
- Cooking spray
- Parchment paper