Oh the smells of orange, cinnamon and cranberry cooking in the oven, and the cool breeze coming in the house.... Is it really Fall? It's beginning to feel more and more like it!!!
Today I made 5 loaves and a cake of Cranberry Chocolate Bread. Oh and boy does it smell good right now! If a taste of the batter was any clue to what this bread will tastes like its sure to be good!
Today I made 5 loaves and a cake of Cranberry Chocolate Bread. Oh and boy does it smell good right now! If a taste of the batter was any clue to what this bread will tastes like its sure to be good!
I made 4 recipes to make the 5 loaves and one cake pan full!
Cranberry Chocolate Bread
Ingredients
1/4 cup corn syrup
1/2 cup fresh orange squeezed
1/2 cup sugar
1/2 cup water
1/2 teaspoon whole cloves
1 cinnamon stick, halved
1 1/2 cups fresh cranberries (or defrosted or dried works to!)
3/4 cup dark brown sugar
1 stick unsalted butter, at room temperature
2 large eggs
2 cups flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup buttermilk
1/4 cup fresh orange juice
1 cup chopped, toasted pecans (I used 70% Dark Chocolate Chunks instead!)
1 teaspoon orange zest
1 teaspoon vanilla
Directions
In a saucepan, combine the corn syrup, orange, white sugar, water, cloves, and cinnamon stick and bring to a boil. Stir to dissolve the sugar. Add the cranberries. Reduce the heat to a simmer and cook until the berries burst, about 8 minutes. Remove from the heat and let the berries cool in the liquid. Remove the cinnamon stick and cloves and discard.
Preheat the oven to 350 degrees F. Lightly grease loaf pan.
In a mixer bowl, using the mixer on high speed (or using a hand mixer), cream the sugar and butter. Add the eggs and beat until light and fluffy. Into a bowl, sift together the flour, baking soda, cinnamon, and salt. In a small bowl, combine the buttermilk and orange juice. Alternately add the dry ingredients and buttermilk mixture to the creamed butter, beating after the addition of each. Fold in the reserved cranberry mixture, pecans, orange zest and vanilla. Pour into the prepared loaf pan. Bake until a tester comes out clean, 55 to 60 minutes.
Turn out onto a wire rack to cool. Serve warm or at room temperature. Wrap well to freeze and put in Freezer bags.
Recipe changed a bit from foodnetwork.com!
Check these out to!
Have you been baking for the holiday's? Please do share!!!!
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