Step 1: Preheat oven to 350F (for metal pan).
Step 2: 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.
Step 3: 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.
Step 4: Spray the parchment paper with cooking spray.
Step 5: In a medium bowl, whisk together the flour, sugars, baking powder, and salt.
Step 6: 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).
Step 7: Fold in the hazelnuts and cranberries.
Step 8: 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).
Step 9: Orange Glaze Preparation:
Step 10: Heat juice and dash of salt; add sugar and stir until sugar melts.
Step 11: Pour hot sauce over hot bread (while still in loaf pan) - poke a few holes in bread so the sauce soaks into the bread.
Step 12: Cool completely before removing from pan.
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.