Print Recipe Cranberry-Pecan Tea Bread
- Solid vegetable shortening, for the baking pans
- 4 cups unbleached all-purpose flour
- 1 tablespoon baking powder
- 1½ teaspoons salt
- 1 teaspoon baking soda
- 4 tablespoons (1/2 stick) unsalted butter, softened
- 2 cups sugar
- 4 teaspoons orange zest (colored part of peel, removed with a zester and minced)
- 2 large eggs
- 1½ cups fresh orange juice
- 2 cups fresh cranberries, coarsely chopped
- 1 cup coarsely chopped toasted pecans
- Position a rack in the middle of the oven and preheat to 325°F. Lightly coat the inside of 2 9-by-5-by-3-inch loaf pans with shortening. Onto a piece of waxed paper, sift together twice the flour, baking powder, salt and baking soda.
- In a large bowl, cream together the butter, sugar and orange zest. One at a time, beat in the eggs. Stir in the orange juice.
- Add the cranberries and pecans to the flour mixture and toss to combine. Add the cranberry mixture to the butter mixture and stir until just combined; do not overmix. Divide the batter between the 2 prepared pans.
- Bake the loaves until they are risen, lightly browned, just beginning to pull away from the sides of the pan and a tester, inserted into the middle of a loaf, comes out almost clean, about 50 minutes.
- Cool the loaves in the pans on a rack for 15 minutes, then turn out and cool completely before slicing.Makes two 9-inch loaves.