Cranberry-Hazelnut Bread

How to Make

• 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.