Cuisinart DLC-2009M Series, Instruction Manual

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48
Cranberry–Orange Bread
Apples make this bread very moist – for a breakfast treat, slice and toast.
Makes 1 loaf (14 servings)
nonstick oil cooking spray
1¼ cups unbleached, all-purpose fl our
1½ teaspoons baking powder
¼ teaspoon table salt
¾ cup pecan halves, shelled
3 strips orange zest
2
⁄³ cup granulated sugar
1 small apple (about 5 ounces total), peeled, cored, cut into 1-inch pieces
1 large egg
½ teaspoon pure vanilla extract
¼ cup unsalted butter, melted
3 tablespoons buttermilk
¹⁄³ cup plus 1 tablespoon dried cranberries
Preheat oven to 350°F. Lightly spray an 8 x 4-inch loaf pan with vegetable oil cooking
spray. In a small bowl combine fl our, baking powder and salt. Reserve. Insert metal blade
and pulse to chop pecans coarsely, about 6 times. Reserve.
Process orange zest and sugar until zest is fi nely chopped, about 45 seconds. Add apple,
egg and vanilla; process until combined, about 15 to 20 seconds. With machine running
add butter and buttermilk through the small feed tube. Process until combined, about 10
to 15 seconds. Add cranberries, pecans and dry ingredients. Pulse until fl our is just mixed
in, about 5 to 6 times. Do not overprocess.
Transfer batter to prepared pan. Bake until golden brown and a toothpick inserted in the
center comes out clean, about 55 to 60 minutes. Cool in pan on a wire rack. Remove
from pan and cool completely. For best results, wrap in plastic wrap and allow to rest for
24 hours before slicing.
Nutritional information per serving:
Calories 169 (42% from fat) • carb. 23g • pro. 2g • fat 8g • sat. fat 3g
• chol. 24mg • sod. 81mg • calc. 13mg • fi ber 1g