ed was out of town for most of the weekend and in his absence i scratched my baking itch. sam and i went on a lengthy crisp walk at sunset near the river and when i returned-- bread for dinner. ok, there was also leftover soup, but mostly bread. i'm not sure what smells better, the bread itself or toasted hazelnuts. either way, the apartment smelled like the holidays right through sunday night.
tart cranberries make this bread flawlessly not too sweet and even better with a schmear of pumpkin butter.
cranberry hazelnut bread
1 cup hazelnuts
2 tbsp unsalted butter, melted
1 1/2 cups all-purpose flour
1/3 cup sugar
1/4 cup packed brown sugar
1 tbsp baking powder
1/2 tsp kosher salt
1/2 cup whole milk (i only had almond milk on hand, turned out perfectly)
zest of 1 orange
1/2 tsp good vanilla extract
1 1/2 cups fresh cranberries
1. preheat oven to 350F. toast hazelnuts in a dry skillet until they become fragrant and turn slightly brown. roughly chop and set aside.
2. in a medium mixing bowl, whisk together flour, sugars, baking powder, and salt.
3. in a small bowl, whisk together melted butter, milk, eggs, orange zest, and vanilla. add to the flour mixture and stir until just combined (don't overmix). fold in the hazelnuts and cranberries.
4. pour into a well greased loaf pan and bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean. let cool completely before slicing.
this post is sponsored by lavazza and their new line of drip coffee. the dark gran selezione roast is my favorite and would be perfect with this recipe after a big thanksgiving meal. of course you can always get your lavazza fix at eataly as well.
ps: banana bread too.
original recipe from real simple.