Ettie's Eats: Cranberry-hazelnut Bread
Fill up on weekly kitchen experiments, recipes and local cooking tips from our assistant editor, Ettie Berneking.
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One of my favorite cookbooks is less of a cookbook and more of a ratty old binder that holds all the torn-out recipes and cooking tips I’ve ripped from magazines over the years. Every time an issue of Real Simple, Cooking Light or Bon Appétit arrives in my mailbox, I make some hot tea and spend an hour or two pouring over its content. When I find a recipe, piece of cooking inspiration, tip or foodie travel adventure, I tear out the page, slip it into a plastic page protector and clip it into the binder. Three years in the making, this recipe scrapbook is bursting at the seams. It might be time to buy a second binder. There’s very little organization to my system, with desserts peppered into the meat and seafood section. But it’s an organized chaos, and I love it.
This particular recipe, for cranberry-hazelnut bread, got added to the binder several months ago. It’s from Real Simple, a trustworthy source when it comes to finding easy, quick and delicious recipes. I snagged it while looking for a way to burn through the bags of cranberries that have taken over my freezer. Each November and December, I wait for cranberries to go on sale; then I pounce, buying enough cranberries to last me until the next holiday season arrives.
So now that my freezer is packed with frozen berries, I’m always looking for ways to start depleting my stash. And this recipe is a delightful way to do just that. This bread is simple and super tasty. It’s also super tart. So if you’re not a huge fan of the tangy cranberry, try lessening the amount of berries in this recipe. Either way, I think you’ll be happy with the results. The hazelnuts add a slight crunch to each bite and help to mellow out the zing of the cranberries. The meat of the bread is sweet and spongy and makes it great as a breakfast treat or even as a dessert. Try warming a few slices in the oven and topping them with vanilla ice cream the next time you have a craving for something sweet.
From Real Simple magazine
1 cup raw hazelnuts
1½ cups all-purpose flour
1/3 cup sugar
¼ cup light brown sugar, packed
1 tablespoon baking powder
2 tablespoons unsalted butter, melted
½ teaspoon kosher salt
½ cup whole milk
2 large eggs
1 tablespoon grated orange zest
½ teaspoon vanilla extract
1½ cups fresh or frozen cranberries
1. Heat oven to 350°F.
2. Spread the raw hazelnuts on a rimmed baking sheet, and toast in the oven for 10 minutes. Remove the hazelnuts and let cool, but keep the oven at 350°F.
3. Once the nuts have cooled, rub them until the brown skins come off. Discard the skins.
4. Coarsely chop the nuts, and set aside.
5. In a medium bowl, sift together the flour, sugars, baking powder and salt. Whisk to combine.
6. In a separate bowl, whisk together the melted butter, milk, eggs, orange zest and vanilla.
7. Combine the liquid mixture to the flour, and stir until just combined.
8. Fold in the cranberries and chopped hazelnuts.
9. Spray an 8½-by-4½-inch loaf pan with non-stick spray, and pour the batter in the pan.
10. Cook for about one hour, or until a toothpick inserted in the center of the bread comes out clean.