Cranberry-Nut Bread

Cranberry-Nut Bread
 
Recipe from Cook's Illustrated, November 1999

Notes: Frozen cranberries and a bunch of tiny not-so-sweet mandarins were the key ingredients for this loaf. I squeezed many of the little citrus fruits to get the required amount of juice, but used a regular orange for the zest. The only other substitution was yogurt and milk for the buttermilk. This loaf was pretty good, not hard to make, and delivered tanginess and crunchiness.

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